Chicken Burritos are one of those recipes that solve the weeknight dinner puzzle without much fuss. You get protein, vegetables, and satisfying textures all wrapped up in a warm tortilla. The filling combines tender shredded chicken with corn kernels, black beans, and fresh tomatoes, then gets a kick from green chillies and jalapenos.
A sprinkle of garam masala adds warmth that works surprisingly well with the Mexican inspired ingredients. Once you have cooked chicken on hand, the rest comes together fast. I keep a batch of shredded chicken in my freezer because it makes recipes like this feel effortless on busy evenings.
About the Recipe
This recipe gives you a satisfying meal without complicated steps or hard to find ingredients. The filling balances protein from chicken and beans with the natural sweetness of corn, while tomatoes and fresh coriander keep everything light. You can adjust the heat level by adding more or fewer green chillies, and the optional sour cream and lettuce add cool, crisp layers if you want them.
Because the chicken is already cooked, most of your time goes into chopping and mixing rather than standing over the stove. The result is filling enough for lunch or dinner but still feels fresh and bright.
Why you will love this recipe
These burritos come together with minimal cooking, which means less time in the kitchen and more time at the table. The combination of spices gives the filling warmth without overwhelming the other flavors, and the melted cheese ties everything together as it softens into the chicken mixture. You can make the filling ahead and assemble the burritos when you are ready, or wrap them up and take them on the go.
They work just as well at room temperature as they do warm, so they fit into different schedules and situations. The optional toppings let everyone customize their burrito, which makes them practical for family meals when preferences vary.
Cooking Tips
Warm your tortillas briefly before filling so they stay pliable and do not crack when you roll them. If your cooked chicken feels dry, toss it with a tablespoon of water or a little oil before mixing it into the filling. When you fold the burritos, tuck the sides in first, then roll tightly from the bottom to keep everything secure.
Warming the finished burritos in a dry nonstick pan gives the outside a light crisp and helps the cheese melt fully, but you can skip this step if you prefer softer wraps. Taste the filling before you assemble and adjust the salt or spice level as needed.
Serving and Storing Suggestions
This recipe makes four burritos, which serves four people or provides two generous portions if appetites are hearty. Prep time is about 15 minutes once your chicken is cooked and cooled. Serve the burritos warm with a side of salsa, guacamole, or a simple green salad. Leftovers keep well wrapped in foil in the refrigerator for up to two days.
Reheat them in a pan over medium heat or in the oven at 180 degrees Celsius for about 10 minutes. You can also freeze assembled burritos for up to a month, then thaw and warm them when needed.
Similar Recipes
- Chicken Quesadillas
- Bean and Cheese Tacos
- Chicken Enchiladas
- Veggie Burrito Bowls
- Spiced Chicken Wraps
Nutrient Benefits
This recipe delivers lean protein from chicken and beans, which helps keep you full and supports muscle health. Sweet corn adds fiber and a touch of natural sweetness, while tomatoes provide vitamin C and antioxidants. Black beans contribute iron and additional fiber, which supports digestion. The fresh coriander and green chillies bring small amounts of vitamins and minerals along with their bright flavors. Using whole wheat tortillas instead of refined flour versions can boost the fiber content even further if that suits your dietary goals.
Chicken Burritos
Ingredients
- 300 gms Chicken (cooked, shredded, skinless, boneless)
- 150 gms Sweet Corn Kernels (boiled, drained)
- 150 gms Black Beans (or Red Kidney Beans – rinsed, boiled, drained)
- 150 gms Tomatoes (finely chopped)
- 4 Flour Tortillas
- 2 to 3 Green Chillies (chopped)
- 1 tbsp Jalapenos (chopped)
- Red Chilli Flakes as per taste
- 2 tsp Garam Masala Powder
- Black Pepper Powder as per taste
- Salt as per taste
- Coriander Leaves (handful, chopped)
- 100 gms Cheese (grated)
Optional:
- Sour Cream
- Lettuce – handful, shredded
- 1/2 cup Tomatoes (chopped)
Instructions
- In a large bowl, combine the corn, black beans, tomatoes, green chillies, coriander leaves and jalapenos.
- Add the cooked chicken and mix well.
- Add the red chilli flakes, garam masala powder, black pepper powder, salt and toss gently.
- Warm the tortillas and place them on a flat surface.
- Divide the chicken mixture equally among the 4 tortillas.
- Sprinkle some cheese on top.
- If desired, add some sour cream, lettuce and chopped tomatoes.
- Fold from the sides and roll tightly.
- Heat a nonstick pan over medium flame.
- Place the burritos on the pan and warm them up for 3 to 5 minutes, turning gently once or twice.
- Serve.
Tip: Steps #9 and #10 are optional. You can serve the burritos without warming them up.
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Ingredients:
Chicken – 300 gms, cooked, shredded, skinless, boneless
Sweet Corn Kernels – 150 gms, boiled, drained
Black Beans (or Red Kidney Beans) – 150 gms, rinsed, boiled, drained
Tomatoes – 150 gms, finely chopped
Flour Tortillas – 4
Green Chillies – 2 to 3, chopped
Jalapenos – 1 tblsp, chopped
Red Chilli Flakes as per taste
Garam Masala Powder – 2 tsp
Black Pepper Powder as per taste
Salt as per taste
Coriander Leaves – handful, chopped
Cheese – 100 gms, grated
Optional:
Sour Cream
Lettuce – handful, shredded
Tomatoes – 1/2 cup, chopped
Method:
1. In a large bowl, combine the corn, black beans, tomatoes, green chillies, coriander leaves and jalapenos.
2. Add the cooked chicken and mix well.
3. Add the red chilli flakes, garam masala powder, black pepper powder, salt and toss gently.
4. Warm the tortillas and place them on a flat surface.
5. Divide the chicken mixture equally among the 4 tortillas.
6. Sprinkle some cheese on top.
7. If desired, add some sour cream, lettuce and chopped tomatoes.
8. Fold from the sides and roll tightly.
9. Heat a nonstick pan over medium flame.
10. Place the burritos on the pan and warm them up for 3 to 5 minutes, turning gently once or twice.
11. Serve.
Tip: Steps #9 and #10 are optional. You can serve the burritos without warming them up.
