Cheesy Chicken Burritos Easy (Printer-Friendly)

Juicy chicken, cheddar, rice and beans wrapped in crispy tortillas for a satisfying lunch or Tex Mex favorite.

# What You’ll Need to Cook:

→ Chicken Filling

01 - 450 g skinless, boneless chicken breasts, cut into small pieces
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon ground black pepper
04 - 1 teaspoon chilli powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 2 tablespoons olive oil
09 - 1 small onion, chopped
10 - 3 garlic cloves, minced
11 - 1 medium red bell pepper, chopped
12 - 355 ml refried beans
13 - 60 ml water

→ Burrito Assembly

14 - 8 large flour tortillas
15 - 330 g cooked Mexican rice
16 - 170 g canned corn
17 - 200 g cheddar cheese, shredded

→ To Serve

18 - salsa
19 - sour cream
20 - nacho cheese sauce

# Steps to Prepare:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, black pepper, chilli powder, cumin, smoked paprika, and dried oregano. Add chicken to the skillet and cook for 2–3 minutes until no longer pink and fully cooked.
02 - Stir in chopped onion, minced garlic, and red bell pepper. Cook until the onion turns translucent and vegetables are softened.
03 - Add refried beans and water, stirring to incorporate. Continue cooking for 2 minutes until the mixture thickens slightly and excess liquid has reduced.
04 - Place tortillas in the microwave and heat for 30 seconds or until pliable, to facilitate easy folding.
05 - On each tortilla, layer cooked Mexican rice, chicken filling, corn, and shredded cheddar cheese. Fold the sides and roll tightly to enclose the filling.
06 - Option 1: Wrap burritos in foil and bake at 175°C for 10 minutes. Option 2: Pan-fry in a dry skillet over medium-high heat for 2 minutes per side, until crisp and cheese is melted. Alternatively, heat vegetable oil in a large skillet over medium heat and toast burritos seam side down, rotating until golden on all sides, about 3 minutes per side.
07 - Transfer hot burritos to plates. Serve immediately with salsa and sour cream.

# Extra Cooking Tips:

01 - Warming tortillas before assembling ensures easier rolling and prevents tearing.
02 - Canned, fresh, or thawed frozen corn are all suitable; cook fresh corn first and fully thaw and drain frozen corn.
03 - Refried beans provide moisture and bind the filling, helping to prevent the filling from spilling out.
04 - For meal prep, refrigerate leftovers wrapped in foil or in airtight containers for up to 3 days, or freeze individually wrapped burritos for up to 3 months.

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