Ground Chicken and Rice Burritos
These Ground Chicken and Rice Burritos are quick, hearty, and perfect for easy weeknight dinners. Warm, cheesy, and packed with flavor, they make a comforting family meal and work great for meal prep or school lunches.
Equipment
- Large Pan
- Spatula
- Skillet
Ingredients
Burrito Filling
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup cooked rice
- 1 cup black beans rinsed and drained
- 1/2 cup salsa
- 1 cup shredded cheese cheddar or Mexican blend
Burrito Assembly
- 4 flour tortillas large
Instructions
- Heat olive oil in a large pan over medium heat. Add ground chicken and cook until no longer pink, breaking it apart with a spoon.
- Add chopped onion and minced garlic. Cook until the onion is soft and fragrant.
- Stir in cooked rice, black beans, and salsa. Mix thoroughly to combine flavors.
- Add shredded cheese and stir until melted and the filling is creamy.
- Warm tortillas to prevent tearing. Spoon the mixture into the center of each tortilla, fold the sides, and roll tightly into burritos.
- Toast each burrito in a dry skillet over medium heat for 1–2 minutes per side until golden and crisp.
Notes
- To avoid soggy burritos, use a thick salsa and avoid overfilling.
- Freeze extra un-toasted burritos in foil for a quick meal later.
- Great with guacamole or sour cream on the side.