Description
These comforting burritos are packed with juicy ground chicken, fluffy rice, melty cheese, and zesty spices, all rolled into soft flour tortillas and toasted until golden. Simple, satisfying, and perfect for busy weeknights when everyone’s hungry now.
Ingredients
Scale
- 1 tablespoon avocado oil or olive oil
- 8 ounces ground chicken
- 1/2 cup diced red bell pepper
- 1/3 cup finely chopped white onion
- 1 tablespoon minced jalapeño (optional for heat)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon ground cumin
- 1 cup cooked rice
- 1/4 cup salsa verde (or preferred salsa)
- 1 tablespoon chipotle sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large burrito-size flour tortillas
Instructions
- Sauté the Chicken and Veggies
- Warm the oil in a wide skillet over medium heat. Once hot, add the ground chicken, bell pepper, onion, and jalapeño. Sprinkle lightly with salt and cook for about 7–8 minutes, breaking the meat apart as it cooks until fully browned and the vegetables soften.
- Season the Filling
- Stir in the garlic powder, chili powder, remaining salt, and cumin. Let the spices cook for another minute or two until fragrant and well blended.
- Add Rice and Sauces
- Mix in the cooked rice, salsa verde, and chipotle sauce. Stir everything until evenly coated. Taste and adjust seasoning if needed, then remove from heat.
- Assemble the Burritos
- Place a tortilla on a flat surface. Sprinkle a layer of shredded cheese down the center, spoon a generous portion of the chicken mixture over it, then top with more cheese. Fold in the sides and roll tightly into a burrito.
- Toast to Perfection
- Heat a clean nonstick pan over medium. Place the burrito seam-side down and cook until crisp and golden, then flip and toast the other side.
- Serving Suggestions
- Enjoy these burritos as-is or pair them with sour cream, guacamole, or your favorite salsa. They’re also fantastic with a side of refried beans or crunchy tortilla chips.
Notes
- Ground turkey or lean beef work great if chicken isn’t on hand.
- Use any bell pepper color you prefer.
- White or brown rice both hold up well.
- Swap salsa verde for red salsa or mild green chiles.
- Replace cheddar and Monterey Jack with Pepper Jack, Colby Jack, or a Mexican cheese blend.
- For a milder version, skip the jalapeño and chipotle sauce and choose a mild salsa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 burrito
- Calories: 438 kcal
- Sugar: 4 g
- Sodium: 963 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg