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The EASIEST chicken burrito, baked and ready in just 30 minutes! Prepare 8 burrito rolls all at once with NO MESSY FILLING. Just a juicy and cheesy finish that is going to make you want more.
Too many burritos all at once? No worries; if you have leftovers, you can bake a batch right away and easily freeze the rest!
Chicken Burrito Recipe
This is not your classic chicken burrito recipe. It packs all the flavor of an authentic mexican burrito, but I wanted to make it easier to cook all at once.
I do not know about you, but as much as I love cooking, some days I like to make it easy and fast. I will never sacrifice good flavor, though.
Every kid loves them, and the grown-ups do too. It is just that kind of recipe that never fails.
When it comes to a chicken burrito, I genuinely enjoy the process of whipping up a quick homemade sauce or even light sour cream to dip the rolls. It is the exact meal my family asks me to save because they are SO EASY to make and reheat. To be honest, having leftovers ready for breakfast burritos the next morning is an absolute lifesaver, especially right now when the upcoming holidays are all about having food prepped and ready to go.
Tacos vs. Burritos: What is the difference?
People often confuse the two, and I completely understand why. The main difference comes down to the size and how they are folded. Tacos are usually smaller, left open or folded in half, and often use corn tortillas. Burritos are much larger, fully wrapped in a flour tortilla, and typically packed with rice and beans along with the meat.
This recipe is a fun hybrid of both. You get the fast, seasoned meat and melted cheese you expect from a great taco, but it is all sealed up neatly in a flour tortilla like a burrito, so the juicy filling stays put. It really is the ideal taco burrito.
Ingredients
- Chicken thighs: Boneless and skinless chicken thighs keep the meat moist during the quick baking time. If you prefer a leaner protein, chicken breast works just fine for your burrito.
- Veggies: A mix of diced capsicum, sweet corn, yellow onion, and jalapeño is very important. They add volume, and it cuts through the heavy cheese sauce. If you are watching your calories and want to skip the wrap, you can easily serve the mixture over lettuce or rice for a lighter chicken bowl.
- Cheddar cheese: I use a mix of shredded mozzarella and cheddar inside, plus a slice of cheddar right on top of each roll. A good cheese pull is a NEED when cooking this kind of dish, and mozzarella is my favorite for a classic cheese pull; it also melts VERY smoothly. I add cheddar to bring a twist to the flavor while keeping it classic. Adding that extra slice on top creates a melted seal over the tortilla edges, preventing them from drying out in the oven.
- Creamy sauce: Instead of a traditional salsa, I create a quick pan sauce using light cream cheese mixed right into the chicken, plus a side dipping sauce made from light sour cream, mayo, and hot sauce.
Note: Please see recipe card for a full list of ingredients and measurements.
Substitutions & Additions
- Hot sauce alternatives: If you want less heat, skip the hot sauce in the dipping cream entirely. You can swap it for an extra squeeze of lime juice or smoked paprika.
- Cheese substitutions: Monterey Jack, Pepper Jack, or any Mexican cheese blend will melt well inside and on top.
- Can I use corn tortillas? I highly recommend sticking to regular flour tortillas. Corn tortillas crack and break when rolled tightly for a mexican burrito. If you only have corn tortillas, layer the ingredients flat in a baking dish instead.
- Avocado: Because we bake these, I do not recommend putting avocado inside the filling. Warm avocado changes texture. Instead, mash an avocado for a quick guacamole to serve on the side or spoon over the top right before eating.
How To Make Chicken Burritos
Cut the chicken into small cubes so it cooks fast and is easy to bite into. If you want a quick shortcut for an easy burrito, you can use leftover shredded chicken instead.
Season the meat with salt, paprika, garlic powder, pepper, and Cajun seasoning, mixing well until evenly coated. Cook in a heated pan with a little oil for a few minutes.
Creamy Pan Sauce
This is my favorite part. Toss the minced garlic and onion into the pan. Once they smell fragrant, add the capsicum, corn, and jalapeño. Let the vegetables soften, then lower the heat.
Stir in the cream cheese and lemon juice until melted. I love doing this right in the pan because this 2 reasons:
- It forms a thick sauce that coats the meat and vegetables and mixes both flavors.
- It binds the filling, stopping it from spilling out or tearing the tortilla when you roll it up. So no mess, less cleanup, and it’s still very easy to eat.
How to Roll a Burrito
Preheated the oven to 400°F (200°C).
After that, I am ready to assemble.
Lay the tortilla on a flat surface and spoon about 1/3 cup of the chicken mixture into the center of the tortilla (be sure it is right in the middle, as this prevents it from leaking out). I add 1/4 cup of shredded cheese right on top.
Now, the “difficult” part.
To keep the filling from spilling, fold the left and right sides in first. Next, bring the bottom flap tightly over the filling, tucking it under the meat as you roll upwards to form a tight wrap.
Baking
Place your eight wraps seam-side down on a baking sheet so they stay closed in the oven. Lay half a slice of cheddar cheese on top of each one. Bake them for 10 to 15 minutes. The edges toast up for a great crunch, and the melted cheese seals everything together. Give them a minute to cool down before serving with your homemade dipping sauce!
Karina’s Tips
- Warm the tortillas first: Never try to roll a cold flour tortilla. Pop them in the microwave for 10 to 15 seconds under a damp paper towel before assembling. A warm tortilla stretches easily around the hot filling without tearing.
- Do not crowd the chicken: When cooking the meat, make sure the cubes have space in the pan. If they are piled on top of each other, they will steam in their own juices instead of getting a good sear, missing out on deep flavor.
- Dry the vegetables: After rinsing your capsicum and jalapeño, dry them completely with a towel. Any extra water will thin out the cream cheese sauce and make your wraps soggy from the inside out.
What To Serve With Chicken Burritos
- Fresh dips: Homemade guacamole is my favorite side since we are not using avocado inside the burrito. Make guacamole and keep it in a bowl. Then, you can add a little bit on top to complete the burritos.
- Extra cheese: You can never have too much melted cheese, so offering a warm bowl of queso for dipping is always a HUGE hit with the kids.
- Meat sides: A pot of beef jalapeño chili makes a FANTASTIC, filling side if you are feeding a large crowd.
- Lighter options: To add more vegetables to the table, a sweet potato bowl is a good option and gives everyone a great alternative for those who are looking for a Mexican flavor without a lot of carbohydrates.
FAQs
Absolutely! Just shred your leftovers and toss them into the pan right when you add the cream cheese and lemon juice. This warms the meat through and coats it instantly in the sauce.
The most common reason is wrapping them while the filling is still piping hot. Let your meat and vegetables cool down to room temperature before assembling to keep the shells completely dry.
Baking melts the cheese on top and toasts the edges, but if you are in a rush, you can eat them straight after rolling since the filling is already fully cooked in the pan.
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Easy Chicken Burrito Recipe
Ingredients
For chicken:
- 1 lb chicken thighs Boneless/skinless cut into small pieces
- Salt to taste
- 1 tbsp Smoked paprika powder
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1 tsp Cajun seasoning
- 2 cloves Garlic minced
- 1 cup Capsicum diced
- 1 cup Sweet corn
- 1 Yellow onion finely diced
- 1 Jalapeno deseeded and finely chopped
- 1 tbsp Lemon juice
- 4 tbsp Light cream cheese
For the sauce:
- 1/3 cup Mayo
- 1/3 cup Light sour cream
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- Salt and pepper to taste
- 1/2 tsp Cajun seasoning
- 1/2 tbsp Lime juice
- 1/2 tsp Hot sauce
- 1 tbsp Fresh coriander chopped
For assemble:
- 1 cup Mixed shredded cheese I use mozzarella and cheddar
- 8 medium Flour tortillas
- 4 slices Cheddar cheese cut in half
Instructions
Chicken Filling
- In a bowl, toss the chicken pieces with salt, paprika, garlic powder, pepper, and Cajun seasoning until the meat is evenly coated.
- Heat a pan over medium heat with a little oil. Add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally. Add the minced garlic and onion, and cook for another minute until fragrant.
- Toss in the capsicum, corn, and jalapeño. Stir and cook for 3 to 4 minutes until the vegetables soften slightly and the chicken is fully cooked through.
- Lower the heat. Add the cream cheese and lemon juice, stirring until the cheese melts and forms a thick sauce that coats everything. If the mixture seems thin, let it simmer for an extra minute to thicken. Taste, adjust the salt if needed, and remove from heat.
Assembly & Baking
- Lay a tortilla flat on your counter. Spoon about 1/3 cup (100g) of the chicken mixture into the center.
- Top with 1/4 cup (30g) of shredded cheese. Fold the left and right sides in tightly. Bring the bottom flap up over the filling, tuck it under slightly, and roll upwards to seal the wrap. Repeat with all 8 tortillas.
- Place the rolls seam-side down on a baking sheet so they stay closed.
- Place half a slice of cheddar cheese right on top of each roll. Bake for 10 to 15 minutes until the tortillas toast up slightly on the edges and the cheese melts completely over the top.
- Let them cool for just a minute before serving warm with your dipping sauce.
Notes
Storage, Reheating & Make Ahead
Making a big batch of these for the freezer is the smartest way to prep right now with the holidays approaching. The biggest issue with frozen wraps is a soggy tortilla, but you can avoid that completely by letting the chicken filling cool down to room temperature before assembling. If you want a solid freezer stash, wrap each one tightly in aluminum foil. They hold up for up to three months.- Oven reheating: Keep the foil on and bake straight from the freezer at 350°F (175°C) for 20 to 25 minutes.
- Microwave reheating: Remove the foil, wrap the frozen roll in a damp paper towel, and heat for two to three minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
