Make four chicken burritos with tender shredded chicken, warm flour tortillas, rice, beans, cheese, and fresh toppings. This shredded chicken burrito recipe keeps the filling moist with seasoned broth and uses a restrained amount of filling so each burrito folds tightly without tearing.
Warm the tortillas before filling them, and keep wet ingredients away from the edges. For the best texture, toast the wrapped burritos seam-side down until golden and crisp.
Chicken Burritos: Ingredients and Yield
Yield and base: 4 burritos
- 1½ pounds boneless, skinless chicken breasts or thighs
- 4 large flour tortillas, about 10 inches wide
- 1 cup cooked white or brown rice
- 1 cup canned pinto or black beans, drained and rinsed
- 1 cup shredded Monterey Jack or cheddar cheese
Seasoning, moisture, and toppings
- 1 cup low-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 3 garlic cloves, finely chopped
- ½ small yellow onion, thinly sliced
- 1 lime, cut into wedges
- ½ cup salsa, plus more for serving
- 1 avocado, sliced
- ¼ cup chopped cilantro
The chili powder, cumin, paprika, oregano, garlic, and lime provide a balanced Mexican-style seasoning: earthy, mildly smoky, savory, and bright. The broth is essential because it seasons the chicken while it cooks and gives the shredded meat enough moisture to stay tender inside the tortilla.
Shredded Chicken Burrito Recipe: Cook and Shred the Chicken
- Place the chicken, broth, chili powder, cumin, paprika, oregano, salt, garlic, and onion in a wide saucepan. The liquid should come partway up the chicken; add a splash more broth if needed.
- Bring the mixture to a gentle simmer over medium heat. Cover, reduce the heat to low, and cook for 20 to 25 minutes, turning the chicken once, until it reaches 165°F in the thickest part and shreds easily.
- Transfer the chicken to a bowl and let it rest for 5 minutes. Reserve the cooking liquid in the pan.
- Shred the chicken with two forks, removing any tough pieces. Toss it with ½ cup of the reserved pan juices and 1 tablespoon lime juice. Taste and add salt if needed.
The chicken should look glossy and juicy, not stringy or dry. If it seems dry, add another tablespoon or two of the warm pan juices. Keep the chicken covered while you prepare the tortillas and other fillings.
Mexican Chicken Burrito Recipe: Fill, Wrap, and Toast
Warm and layer the tortillas
Warm the tortillas one at a time in a dry skillet for about 15 seconds per side, or stack them in a damp kitchen towel and microwave for 20 to 30 seconds. A flexible tortilla folds cleanly; a cold tortilla is more likely to split.
Set one tortilla on a work surface. Spread the fillings in a horizontal line slightly below the center, leaving at least 2 inches clear on both sides and at the bottom. Use this order:
- Add ¼ cup rice.
- Add ¼ cup beans.
- Top with about ¾ cup shredded chicken.
- Sprinkle on ¼ cup cheese.
- Add 1 to 2 tablespoons salsa, avocado, and cilantro.
Do not add more filling just because space remains. Excess rice, beans, or salsa makes the burrito difficult to seal and can cause the tortilla to tear. Keep especially wet toppings away from the outer edges.
Fold, roll, and toast
Fold the bottom edge up and over the filling. Tuck it snugly beneath the mound, fold both sides inward, then continue rolling forward into a compact cylinder. Place the burrito seam-side down immediately so it holds its shape.
For optional crisping, heat a lightly oiled skillet over medium heat. Place the burritos seam-side down and cook for 2 to 3 minutes per side, turning carefully, until the tortillas are golden and the cheese melts. If they brown before the centers are hot, reduce the heat and cover the skillet for 1 to 2 minutes.
To reheat refrigerated burritos, wrap them loosely in foil and bake at 350°F for 15 to 20 minutes, then unwrap and toast them in a skillet for 1 to 2 minutes per side. You can also reheat one in a skillet over medium-low heat, turning often, until the center is hot and the outside is crisp.