Chicken Burritos 5 Secrets to Perfect 20-Minute Burritos Every Time

Tired of spending an hour making dinner when everyone’s already hungry and cranky? Chicken Burritos come together in just 20 minutes with juicy seasoned chicken, melted cheese, and all your favorite toppings wrapped in a warm tortilla. This is the weeknight dinner that saves your sanity and satisfies everyone at the table.

Hi there, I’m Simon, and these Quick Easy Chicken Burritos were born from pure necessity during a particularly hectic week when we needed something fast but delicious. Jackson Reed suggested his quick-sear chicken technique, Megan Carter added her secret seasoning blend, and Olivia Brooks showed us how beautiful simple food can look. After testing different chicken cuts and assembly methods, we created a recipe that’s become our go-to for busy nights. Now it’s your turn to enjoy this lifesaver.

These Chicken Burritos promise perfectly seasoned, tender chicken with melted cheese and fresh toppings, all wrapped in a toasted tortilla that holds together beautifully. You’ll learn how to cook chicken quickly without drying it out, master the art of burrito rolling, discover make-ahead shortcuts, and explore endless flavor variations.

Why This Chicken Burritos Recipe Works

These Quick Easy Chicken Burritos deliver restaurant quality with home-cook speed:

• Ready in 20 minutes from start to finish
• Uses chicken breasts or thighs – both work perfectly
• One-pan cooking for easy cleanup
• Customizable toppings please everyone
• Meal prep friendly – make components ahead
• Budget-friendly at under $3 per burrito
• Kid-approved yet satisfying for adults
• Perfect for batch cooking – double or triple easily

Choosing the Right Meat for Chicken Burritos

The chicken you select affects both flavor and cooking time for your Chicken Burritos.

Best Chicken Cuts for These Chicken Burritos

Boneless, Skinless Chicken Breasts: Quick-cooking and lean. Cut into ½-inch strips for fastest cooking (8-10 minutes total). They stay tender when cooked properly and absorb seasonings beautifully in these Chicken Burritos.

Boneless, Skinless Chicken Thighs: My top pick for maximum flavor and juiciness. Higher fat content means more forgiving cooking harder to overcook. Cut into strips just like breasts. Cook 10-12 minutes total.

Pre-Cooked Rotisserie Chicken: Ultimate shortcut for these Chicken Burritos. Shred 3 cups meat, toss with seasonings, heat through (5 minutes). Dinner in 15 minutes total!

Ground Chicken: Different texture but works well. Brown in pan (8-10 minutes), season, and use like taco meat in your Chicken Burritos.

Buying Tips for Chicken Burritos

Look for chicken with pink color (not gray), no strong odor, and firm texture. Check “sell by” dates and choose packages with furthest dates.

Fresh chicken: Use within 1-2 days of purchase for best quality in your Chicken Burritos.

Frozen chicken: Thaw completely in refrigerator (8-12 hours) before cooking. Pat extra-dry after thawing.

Rotisserie chicken: Choose warm chickens from afternoon/evening restock for freshest quality.

Substitutions for Chicken Burritos

While chicken is classic:

• Turkey breast: Cut into strips, cook same as chicken
• Beef strips: Sirloin or flank steak, cook 6-8 minutes for medium
• Shrimp: Peeled shrimp cook in just 3-4 minutes
• Black beans: Mash slightly for vegetarian Chicken Burritos alternative

Ingredients & Prep for Chicken Burritos

Essential Ingredients

For the Chicken:

• 1½ pounds boneless chicken (breasts or thighs)
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For Assembly:

• 6 large flour tortillas (10-12 inch)
• 1½ cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
• 1 cup cooked rice (white, brown, or cilantro-lime)
• 1 cup black beans, drained and rinsed
• 1 cup salsa
• 1 cup sour cream
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• ½ cup diced onions
• Fresh cilantro
• Lime wedges

Chicken Prep Essentials

Slicing for Speed: Cut chicken into ½-inch thick strips across the grain. Uniform size ensures even cooking in your Chicken Burritos. Thinner strips = faster cooking.

Drying: Pat chicken completely dry with paper towels. Moisture prevents proper browning and creates steam instead of sear.

Seasoning: Toss chicken strips with spice blend in bowl before cooking. This ensures even seasoning coverage on every piece for flavorful Chicken Burritos.

Room Temperature: Let chicken sit 10 minutes after removing from fridge. Cold chicken cooks unevenly.

Flavor Building Components

Spice Blend: Mix chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper. Make double batch and store in jar for quick future Chicken Burritos.

Cilantro-Lime Rice: Cook rice with lime zest, finish with lime juice and chopped cilantro. Adds authentic Mexican flavor.

Quick Beans: Heat black beans with cumin and garlic powder. Or use refried beans for creamier texture.

Pantry Staples

• Quality tortillas: Flour tortillas fold best without breaking
• Mexican cheese blend: Pre-shredded saves time
• Canned black beans: Pantry staple for quick meals
• Salsa: Your favorite variety, any heat level

Step-by-Step Instructions for Chicken Burritos

Pre-Cooking Prep for Chicken Burritos

1. Slice chicken into ½-inch thick strips. Pat completely dry.
2. Season chicken: Toss strips with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper in bowl.
3. Prep toppings: Shred cheese, dice vegetables, open beans and salsa, warm rice. Have everything ready for quick assembly.
4. Warm tortillas: Wrap in damp paper towel, microwave 30 seconds. Or heat individually in dry skillet 20 seconds per side.

Cooking Method for Chicken Burritos

Stovetop Method (Fastest):

1. Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering.
2. Add seasoned chicken strips in single layer. Don’t overcrowd – cook in batches if needed.
3. Cook 4-5 minutes without moving, until golden brown on bottom.
4. Flip and cook 4-5 minutes more until cooked through and golden on second side.
5. Squeeze lime juice over chicken, toss to coat. Remove from heat.

Meal Prep Method:

Season and cook chicken up to 3 days ahead. Refrigerate, reheat when ready to assemble Chicken Burritos.

Assembly Method for Chicken Burritos

The Perfect Roll:

1. Lay warm tortilla flat on clean surface.
2. Add rice (⅓ cup) in horizontal line across lower third of tortilla, leaving 2-inch borders on sides.
3. Layer beans (3 tablespoons), then chicken (⅓ cup), cheese (¼ cup).
4. Add cold toppings: Lettuce, tomatoes, salsa, sour cream (small amounts of each).
5. Fold bottom edge up and over filling, tucking tightly.
6. Fold sides in toward center.
7. Roll forward tightly, keeping sides tucked in. Seam should be on bottom.

Toasting (Optional but Recommended):

Place rolled burrito seam-side down in dry skillet over medium heat. Cook 2-3 minutes per side until golden and crispy. This seals the burrito and melts cheese perfectly.

Doneness Check for Chicken Burritos

Internal Temperature: Chicken must reach 165°F. Insert thermometer into thickest piece.

Visual Check: Chicken should be opaque white throughout with no pink remaining. Cut largest piece to verify.

Texture Test: Properly cooked chicken feels firm but not hard when pressed.

Timing: Thin strips (½ inch) take 8-10 minutes total cooking time over medium-high heat.

Keeping Your Chicken Burritos Warm

For immediate serving: Wrap in foil, place in 200°F oven up to 30 minutes.

For meal prep: Wrap individually in foil, refrigerate up to 3 days, or freeze up to 2 months.

Reheating: Microwave wrapped burrito 2-3 minutes, flipping halfway. Or bake foil-wrapped burrito at 350°F for 15-20 minutes.

Pro Tips for Perfect Chicken Burritos

Avoiding Dry Chicken or Soggy Burritos

Don’t overcook chicken: Remove at exactly 165°F. Overcooked chicken is tough and dry. Use thermometer!

Don’t overload tortilla: Too much filling causes breaking and falling apart. Use listed amounts for perfectly rollable Chicken Burritos.

Drain wet ingredients: Excess liquid from salsa, tomatoes, or sour cream makes soggy burritos. Use slotted spoon for wet toppings.

Warm tortillas properly: Cold tortillas crack when rolling. Always warm them first for pliable, easy-to-roll Chicken Burritos.

Toast the exterior: Toasting seals edges and creates moisture barrier, preventing sogginess.

Tool Recommendations for Chicken Burritos

Essential equipment:

• Large skillet ($20-40) – for cooking chicken
• Sharp knife ($20-40) – for clean chicken slicing
• Cutting board ($15-30) – with groove to catch juices
• Instant-read thermometer ($15-30) – ensures perfect doneness

Helpful extras:

• Tortilla warmer ($10-20) – keeps tortillas warm and pliable
• Burrito-sized foil ($5) – for wrapping and reheating
• Kitchen tongs ($10) – for flipping chicken strips

Storage & Reheating Chicken Burritos

Refrigerator: Wrap each burrito tightly in foil. Store up to 3 days. Label with date and contents.

Freezer: Wrap in plastic wrap, then foil. Freeze up to 2 months. Write contents and date on foil.

Thawing: Transfer to refrigerator overnight (8-12 hours). Or microwave on defrost 3-4 minutes.

Reheating from Fridge:

• Microwave: 2-3 minutes, flipping halfway
• Oven: 350°F for 15-20 minutes in foil
• Skillet: Unwrap, cook 3-4 minutes per side over medium heat

Reheating from Frozen: Add 1-2 minutes to microwave time or 10 minutes to oven time.

Flavor Variations for Chicken Burritos

Buffalo Chicken Burritos

Toss cooked chicken with buffalo sauce. Use ranch dressing instead of sour cream, add diced celery. Blue cheese crumbles instead of cheddar. For heat lovers!

BBQ Chicken Burritos

Mix cooked chicken with BBQ sauce. Use coleslaw instead of lettuce. Sharp cheddar cheese. Add crispy onions. Sweet and smoky.

Greek-Inspired Chicken Burritos

Season with oregano and lemon. Use tzatziki instead of sour cream, feta instead of cheddar. Add cucumber, tomatoes, red onion. Mediterranean twist.

Breakfast Chicken Burritos

Add scrambled eggs to filling. Include breakfast potatoes, cheese, salsa. Perfect for meal prep breakfasts.

Fajita-Style Chicken Burritos

Add sautéed bell peppers and onions to chicken. Extra lime, cilantro. Use pepper jack cheese. Classic Tex-Mex.

Variation Comparison Table

Serving Suggestions for Chicken Burritos

Perfect Side Dishes

Classic Pairings:

• Mexican rice: Fluffy and flavorful
• Refried beans: Creamy comfort
• Tortilla chips and guacamole: Fresh and crunchy
• Corn on the cob: With lime and chili powder
• Mexican street corn: Creamy and spicy

Lighter Options:

• Simple green salad: With cilantro-lime dressing
• Fresh fruit: Watermelon or pineapple
• Black bean salad: With corn and peppers
• Jicama slaw: Crunchy and refreshing

Beverage Pairings for Chicken Burritos

Classic Choices:

• Horchata: Sweet rice drink
• Jamaica: Hibiscus tea
• Mexican Coke: Made with real sugar
• Fresh limeade: Tart and refreshing
• Agua fresca: Any fruit flavor

Building a Burrito Bar

For parties or family dinners: Set out all components and let everyone build their own Chicken Burritos:

• Warm tortillas in basket with towel
• Seasoned chicken in warming dish
• All toppings in individual bowls
• Provide assembly instructions
• Have foil ready for wrapping

Make-ahead tip: Cook chicken, prep all toppings, store separately. Assemble when ready to serve.

FAQs About Chicken Burritos

Can I use frozen chicken for Chicken Burritos?

Thaw completely first (8-12 hours in refrigerator). Never cook from frozen for this recipe – chicken won’t cook evenly and may be undercooked in center. After thawing, pat extra-dry before slicing and cooking.

Why is my chicken dry in these Chicken Burritos?

Common causes: (1) Chicken overcooked past 165°F, (2) Chicken breasts too thick – slice thinner, (3) Heat too high causing outside to overcook before inside is done, or (4) Not enough oil in pan. Solution: Use thermometer and chicken thighs instead of breasts.

How do I keep Chicken Burritos from falling apart?

Keys: (1) Don’t overfill – use recommended amounts, (2) Warm tortillas so they’re pliable, (3) Roll tightly, keeping tension as you roll, (4) Place seam-side down, (5) Toast exterior to seal. Practice makes perfect!

Can I make Chicken Burritos ahead?

Yes! Three options: (1) Cook chicken up to 3 days ahead, assemble when ready, (2) Fully assemble, wrap in foil, refrigerate up to 3 days, (3) Fully assemble and freeze up to 2 months. Great for meal prep!

Are Chicken Burritos safe for pregnant women?

Yes, when chicken reaches 165°F internal temperature. Use meat thermometer to verify. All other typical burrito ingredients (cheese, beans, vegetables, sour cream) are safe during pregnancy when properly handled and stored.

What’s the best cheese for Chicken Burritos?

Mexican cheese blend (cheddar, Monterey Jack, asadero, queso quesadilla) melts perfectly. Sharp cheddar adds flavor. Pepper jack adds heat. Avoid mozzarella (too stringy) or crumbly cheeses like queso fresco (don’t melt well).

Can I make Chicken Burritos without rice?

Absolutely! Skip rice for low-carb version. Add more beans, extra lettuce, or cauliflower rice. Or skip beans too for keto-friendly Chicken Burritos. The chicken and toppings are the stars.

How do I reheat Chicken Burritos without drying them out?

Best method: Wrap in damp paper towel, microwave 2-3 minutes, flipping halfway. Moisture from towel steams burrito. Or wrap in foil, bake at 350°F for 15-20 minutes. Avoid unwrapped reheating causes dryness.

Conclusion

You now have the complete guide to making Quick Easy Chicken Burritos that’ll save dinner on your busiest nights! These 20-minute wonders combine perfectly seasoned chicken with your favorite toppings for a satisfying meal that everyone loves. No more takeout or boring dinners you’ve got this!

Chicken Burritos 5 Secrets to Perfect 20-Minute Burritos Every Time

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• Author: Simon
• Total Time: 20
• Yield: 6 1x

Print Recipe

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Description

Quick Easy Chicken Burritos ready in 20 minutes with seasoned chicken strips, rice, beans, cheese, and fresh toppings wrapped in warm tortillas. Perfect for busy weeknights, meal prep, and feeding hungry families.

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Ingredients

Scale 1x2x3x

1½ pounds boneless chicken breasts or thighs

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

Juice of 1 lime

6 large flour tortillas (10–12 inch)

1½ cups shredded Mexican cheese blend

1 cup cooked rice

1 cup black beans, drained

1 cup salsa

1 cup sour cream

1 cup shredded lettuce

1 cup diced tomatoes

½ cup diced onions

Fresh cilantro

Lime wedges

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Instructions

1. Slice chicken into ½-inch thick strips. Pat completely dry with paper towels.

2. In bowl, toss chicken strips with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.

3. Prepare all toppings: shred cheese, dice vegetables, warm rice, drain beans. Set aside.

4. Warm tortillas: wrap in damp paper towel, microwave 30 seconds. Or heat in dry skillet 20 seconds per side.

5. Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering.

6. Add seasoned chicken strips in single layer (cook in batches if needed). Cook 4-5 minutes without moving until golden brown.

7. Flip chicken strips, cook 4-5 minutes more until cooked through (165°F internal temp) and golden on second side.

8. Squeeze lime juice over cooked chicken, toss to coat. Remove from heat.

9. Assemble burritos: Lay warm tortilla flat. Add ⅓ cup rice in horizontal line across lower third, leaving 2-inch borders on sides.

10. Layer 3 tablespoons beans, ⅓ cup chicken, ¼ cup cheese, and small amounts of lettuce, tomatoes, salsa, and sour cream.

11. Fold bottom edge up and over filling, tucking tightly. Fold sides in toward center. Roll forward tightly keeping sides tucked. Seam should be on bottom.

12. Optional: Toast rolled burrito seam-side down in dry skillet over medium heat, 2-3 minutes per side until golden and crispy. Serve immediately.

Notes

Slice chicken into uniform ½-inch strips for even, quick cooking.

Don’t overcrowd pan – cook chicken in batches for proper browning.

Chicken must reach 165°F internal temperature for safety.

Always warm tortillas before rolling – cold tortillas crack.

Don’t overfill – use recommended amounts or burrito falls apart.

Drain wet toppings well to prevent soggy burritos.

Refrigerate wrapped burritos up to 3 days or freeze up to 2 months.

Reheat in microwave 2-3 minutes or oven 350°F for 15-20 minutes.

Can use rotisserie chicken for 15-minute version.

• Prep Time: 10
• Cook Time: 10
• Category: Main Course, Dinner
• Method: Stovetop
• Cuisine: Mexican, Tex-Mex

Nutrition

• Serving Size: 1
• Calories: 485
• Sugar: 4g
• Sodium: 920mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 6g
• Protein: 34g
• Cholesterol: 95mg

Keywords: chicken burritos, quick burritos, easy dinner, 20 minute meal, weeknight dinner, meal prep