Chicken Burritos are a hearty, flavor-packed meal filled with seasoned chicken, Mexican rice, black beans, and colorful veggies, all wrapped in a warm flour tortilla. Lightly toasted for a golden finish and topped with melty cheese, they’re perfect for dipping in salsa and sour cream. Great for lunch, dinner, or meal prep, these burritos are satisfying, customizable, and easy to make in just 30 minutes.
Ingredients
| 1 | tablespoon vegetable oil |
| 1 | (12-ounce) package HORMEL® SQUARE TABLE® Flame Seared Chicken Thighs, chopped |
| 1 | packet (1-ounce) taco seasoning mix |
| ⅔ | cup water |
| 1 | package (8-ounce) microwaveable Mexican rice, heated as directed |
| 1 | can (15-ounce) black beans, drained, rinsed |
| 1 | medium red bell pepper, chopped |
| ⅓ | cup sliced green onions |
| ½ | cup chopped fresh cilantro |
| 6 | large burrito-sized flour tortillas |
| 1½ | cups shredded Mexican cheese blend |
| Salsa and sour cream, for serving |
Directions
In large skillet, over medium-high heat, heat oil. Add chicken. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed. Add rice, beans, bell pepper, onions and cilantro. If necessary, cook until hot, stirring occasionally.
Spoon chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. In large skillet, over medium heat, place burritos one at a time and cook 1 to 2 minutes, turning to griddle all sides, until toasted and light brown.
Serve with salsa and sour cream.