A great burrito is a miracle of engineering. All the flavors inside. None of them falling out.
This chicken burrito packs rice, beans, chicken, cheese, and avocado into one beautiful, foil-wrapped package.
Ingredients
Makes 2 large burritos.
- 2 large flour tortillas (10–12 inch, burrito size)
- 1 cup (150g) cooked shredded chicken (rotisserie works great)
- 1 cup (200g) cooked rice (white or cilantro-lime)
- ½ cup (120g) canned black beans, drained and warmed
- ½ cup (50g) shredded cheese (cheddar or Monterey Jack)
- ¼ cup sour cream
- ¼ cup salsa or pico de gallo
- ½ avocado, sliced
- Optional: hot sauce, cilantro, pickled onions, corn
Step-by-Step Instructions
Step 1: Warm the Tortilla
- Microwave tortillas for 20 seconds or heat in a dry pan until pliable. Warm tortillas don’t crack.
Step 2: Layer Fillings Down the Middle
- In a line down the center (not edge to edge): rice → beans → chicken → cheese → sour cream → salsa → avocado.
- Don’t overstuff. Less is more for rolling.
Step 3: Fold & Roll
- Fold the sides inward over the filling.
- Fold the bottom edge up and over. Roll tightly away from you, tucking as you go.
- Optional: Sear the seam side in a dry pan for 30 seconds to seal.
Step 4: Wrap & Serve
- Wrap tightly in foil to hold the shape. Slice in half. Eat with hot sauce.
Summary
Prep Time: 10 minutes | Cook Time: 0 minutes (if using leftovers) | Total Time: 10 minutes
Yield: 2 large burritos
Difficulty: Easy (rolling takes practice)
Storage Notes
- Fridge: Wrap tightly in foil and refrigerate for up to 2 days. Reheat in a dry pan or air fryer. Microwave = soggy.
- Freezer: Freeze foil-wrapped burritos for up to 2 months. Reheat from frozen at 375°F for 20–25 minutes.
Pro tip: For the best roll, don’t put wet ingredients (salsa, sour cream) near the edges. Keep them in the middle.
