Chicken Burrito Recipe

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This recipe for chicken burritos is just as good as what you will get in a restaurant. Better probably because you will have made it yourself with love and affection. At least that’s what my dad used to say.

The best way to start this is to suggest you make your rice and beans either the day before or earlier in the day. Yes you can use canned beans but then you can’t say you’ve cooked it with love and affection!

Go ahead and make a batch of beans and rice (link below) and then you will have the fixin’s for your burritos which freeze very well. It’s what I do often for my hungry boys and they can eat a lot of these.

Once you’ve got your rice and beans made you are ready to tackle the chicken portion. Remember, this recipe says it serve’s 4 to 6. That number varies depending on how many ingredients you put in your burritos. If you only plan on putting chicken, cheese, salsa and sour cream, you will get 4 to 6 burritos.

If you put all the ingredients I talk about, you will probably double the number of burritos you get.

Chicken Burritos (serves 4 to 6)


  • 2 lbs of chicken, chicken breast and/or chicken thighs
  • 4 cups of chicken broth
  • 2 cups water
  • 1 tsp. ground cumin
  • 2 tsp. chile powder
  • 1/2 yellow onion, rough chopped
  • 1 large or 2 medium yellow onion, finely chopped
  • 1 Tbsp. olive oil
  • 1 can (4oz.) green chiles
  • 4 cloves garlic, minced
  • 1 can (14 oz.) diced tomatoes
  • 1/2 tsp salt
  • 6 flour tortillas
  • refried beans
  • cilantro lime rice
  • shredded lettuce
  • sour cream
  • guacamole or sliced avocado
  • salsa
  • shredded cheese, mild cheddar, or mexican blend will do


Place all the chicken in a pot and cover with the chicken broth and water. Add the cumin and chopped onion. Bring to a boil, partially cover and then lower the heat to simmer for 45 minutes to 1 hour. Test for doneness. Pull the chicken out and set aside to cool.

Meanwhile, grab a nice big fry pan and add a tbsp. of olive oil. Saute the minced onion for 20 good minutes. A little longer won’t hurt. Stir these frequently over medium heat and then lower the heat to low.

We want these onions to cook down and turn a beautiful golden color. This is when the flavor comes out. Then add the minced garlic and and cook an additional 5 minutes.

Notice the big smile on your face. This smells good.

Now add the green chiles, diced tomatoes, chile powder and the salt. Stir well to heat through.

Turn the heat off and let this onion mixture cool a bit. In the mean time grab a couple of forks and remove and bones and shred the chicken.

Back to the onion mixture where are the delicious flavor is. Place this mixture in a food processor and blend till it’s pretty smooth.

I have an immersion blender so I use that placing my mixture in a deep bowl. This tool can make quite a splatter if you aren’t careful.

Once the onion mixture is smooth, place it back into a pan and add the shredded chicken and stir to combine. Heat over medium heat until piping hot.

Assembling The Burritos

Start with your rice, beans and chicken nice and hot. Heat a flour tortilla on a dry comal, or a big dry frying pan on the stove. You can also heat them in the microwave in a “Tortilla Oven”. Always heat your tortilla first so that they pliable and easy to fold and are less likely to tear.

Place a spoonful (large) of beans first down the center of the tortilla. Then add a spoonful of rice and then chicken. Then sprinkle some cheese, lettuce, sour cream, guacamole and/or anything else you like. Fold one end in and then roll the burrito over.

The art of making the perfect chicken burrito stipulates that you spread your ingredients, what ever they may be, evenly across the entire tortilla. This way you get all the ingredients in every bite.

Leave a couple inches at each end so the good stuff doesn’t ooze out and you can fold and roll it properly.

This recipe is superb with a frozen margarita! Eat and enjoy immediately. These are so yummy.

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