Description
These Chicken Skillet Burritos are a quick and easy meal that’s perfect for busy weeknights. They’re filled with seasoned rice, chicken, black beans, and cheese, then cooked to crispy perfection in a skillet.
Ingredients
Units
Scale
- 1 1/2 cups rice, cooked and warmed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder (use garlic salt if rice is not seasoned already)
- 2 cups shredded or chopped chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup chopped green onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice (about 1 lime)
- 2 cups shredded cheese (Colby Jack is a good option)
- 1 cup sour cream
- 6 burrito-sized large flour tortillas
Instructions
- Season Rice: In a large mixing bowl, add the cooked rice, chili powder, cumin, and garlic powder and stir until all the rice is coated well in the seasonings.
- Combine Filling Ingredients: Add the chicken, black beans, green onions, cilantro, and lime juice. Stir until combined.
- Fill Tortillas: Working with one tortilla at a time, lay a large tortilla onto a plate or cutting board. Sprinkle cheese over the entire tortilla, making sure to leave about a 1-inch border around the edge. Dollop about 4-5 dots of sour cream all over the cheese. Add about ½ cup of the chicken filling down the center of the tortilla.
- Fold Burritos: Fold the burrito-style; fold in the sides of the tortilla and then tightly roll it up like a burrito. Set the burrito aside for now. Repeat this process with the remaining tortillas.
- Cook Burritos: When ready to cook, spray each burrito with nonstick cooking spray. Place the burrito(s) into a large skillet pan over medium-high heat and cook for about 4-5 minutes per side or until desired crispiness is achieved, and the burritos are warmed through. For extra crispy burritos, heat some oil (canola or vegetable oil) in the skillet pan and cook the burritos in the hot oil.
- Serve: Serve with salsa, guacamole, and sour cream. Enjoy!
Notes
- Flour Tortillas: You can use any size tortillas, low-carb, whole wheat, gluten-free, etc., for this recipe. Depending on the size of tortillas used, this will determine more or fewer servings and how much burrito filling to put into each burrito. You want to still be able to roll up the tortilla, so don’t overstuff it with the filling.
- Chicken: These burritos are the perfect option for leftovers! Use leftover taco meat, shredded chicken, chicken taco meat, pork, beef, grab a rotisserie chicken, use canned chicken (drained & flaked), etc.
- Rice: You can use leftover rice, plain white rice, brown rice, cauliflower rice, or buy some store-bought packages of seasoned rice (the microwave pouches) and use those; Uncle Ben’s, Knorr, and Rice-a-Roni make packets/boxes of rice that you can also cook according to package directions.
- Additions: Use any variety of canned beans you like. Or skip the beans and add a can of corn. Or add a can of corn in addition to everything else. Add some pico de gallo or chopped Roma tomatoes to each burrito before rolling up. Lots of options here!
- Crispy Burrito Tip: If you prefer a more crispy burrito, heat some oil in the skillet pan and cook the burritos in oil versus just the cooking spray.
- Storage: Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
Nutrition
- Serving Size: 1 burrito
- Calories: 600kcal
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
