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close-up square shot of baked flour tortilla rolls resting on a blue plate. The open ends reveal a creamy chicken, sweet corn, and green capsicum filling, while the tops are covered in melted cheddar cheese, a zigzag drizzle of sauce, and scattered fresh cilantro.
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Easy Chicken Burrito Recipe

Easy chicken burritos, all bound together in a rich cream cheese sauce. Baked in the oven with melted cheddar on top, ready in JUST 30 minutes, completely freezer-friendly, and make an excellent choice for meal prep or a quick weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mexican
Keyword: Baked, cheesy, Chicken, Spicy
Servings: 8 burrito rolls
Author: Karina Carrel

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
US - Metric

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.
    seasoning the chicken in a bowl
  • 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.
    seasoned chicken cooked in a pan
    • Make sure not to crowd the pan. Leaving a little space between the chicken cubes helps them sear well instead of just steaming in their own juices.
  • 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.
    adding capsicum, corn, and jalapeño to the pan with chicken
  • 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.
    Overhead close-up of a black skillet filled with diced burrito chicken, sweet corn, onions, and green capsicum simmering together in a thick, creamy cheese sauce.
    • If the mixture seems too thin, simmer for 1/2 min until thickened. Taste and adjust salt if needed. Remove from heat.

Assembly & Baking

    Preheat the oven to 400°F (200 °C).
  • Lay a tortilla flat on your counter. Spoon about 1/3 cup (100g) of the chicken mixture into the center.
    Overhead view of a white baking dish showing the assembly of a chicken burrito, featuring two fully rolled flour tortillas and a third open tortilla topped with a creamy chicken, corn, and green capsicum filling next to a partially visible skillet of the remaining mixture.
    • Let the filling cool down to room temperature before rolling. Wrapping a piping-hot, steamy filling is the main reason tortillas get soggy.
  • 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.
    Overhead view of a white baking dish showing two rolled flour tortillas and a third open tortilla topped with a creamy chicken filling and a generous sprinkle of shredded cheese, demonstrating the assembly
  • Place the rolls seam-side down on a baking sheet so they stay closed.
    Overhead view of a white baking dish filled with eight tightly rolled flour tortillas arranged closely side-by-side in a single layer.
  • 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.
    Overhead view of a white baking dish containing eight rolled flour tortillas lined up side-by-side, with overlapping slices of orange cheddar cheese placed across the middle of the rolls.
  • Let them cool for just a minute before serving warm with your dipping sauce.
    Overhead view of a blue plate holding three baked tortilla rolls topped with melted cheddar cheese, a zigzag drizzle of creamy sauce, and fresh cilantro leaves. Scattered chicken, corn, and capsicum filling surrounds the rolls, with a white baking dish of remaining portions and a small bowl of sauce in the background.

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.
Happy cooking! Xx
To completely prevent a soggy bottom when reheating in the microwave, elevate the roll on two wooden chopsticks laid flat on your plate. This allows the steam to escape underneath instead of pooling and ruining the tortilla.

Nutrition

Calories: 347kcal | Carbohydrates: 25g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 573mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1799IU | Vitamin C: 30mg | Calcium: 319mg | Iron: 2mg