Best 10 Burritos With Chicken And Rice Recipes

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Burritos with chicken and rice are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Whether you're looking for a quick and easy meal or something more substantial, there's a burrito recipe out there that's perfect for you. With a variety of fillings to choose from, such as chicken, rice, beans, vegetables, and cheese, you can create a burrito that's packed with flavor and nutrients. Whether you prefer a classic burrito with just a few simple ingredients or something more elaborate with multiple fillings and sauces, you're sure to find a recipe that satisfies your cravings.

Here are our top 10 tried and tested recipes!

CHICKEN AND RICE BURRITOS



Chicken and Rice Burritos image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

1 container Minute® Ready to Serve Brown Rice
1/4 cup salsa
1/2 cup cooked, diced chicken
1/4 cup cheddar cheese, shredded
2 whole wheat tortillas
1/4 cup chopped cilantro, optional
2 Tbsps sour cream, optional

Steps:

  • Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
  • Cooks' notes:
  • You can adjust the amount of ingredients based on your tastes.

EASY CHICKEN-RICE BURRITOS



Easy Chicken-Rice Burritos image

These burritos are as filling as they are delicious!

Provided by Pillsbury Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 9

1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup water
1/2 cup uncooked instant white rice
3/4 cup shredded deli rotisserie chicken
1/2 cup shredded Cheddar cheese (2 oz)
1/4 teaspoon garlic powder
4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Shredded lettuce, if desired
Chopped tomatoes, if desired

Steps:

  • Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
  • Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
  • Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.

Nutrition Facts : Calories 590, Carbohydrate 69 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 4 g, TransFat 2 1/2 g

EASY CHICKEN BURRITOS



Easy chicken burritos image

Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream

Provided by Anna Glover

Categories     Dinner, Main course

Time 25m

Yield (makes 6 burritos)

Number Of Ingredients 13

1 tbsp vegetable oil
1 onion , diced
1 tbsp chipotle paste
250g cooked chicken , chopped into small chunks
2 x 250g pack ready-cooked rice
400g can red kidney beans
1 lime , juiced
small bunch coriander , chopped
1 ripe avocado , chopped
6 large wraps
6 tbsp tomato salsa
100g grated cheddar
6 tbsp soured cream (optional)

Steps:

  • Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
  • Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
  • Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
  • Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
  • Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
  • With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.

Nutrition Facts : Calories 610 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

CHICKEN BURRITOS



Chicken Burritos image

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

CHICKEN BURRITO



Chicken burrito image

Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Time 1h

Yield Serves 4 (1.5 burritos per person)

Number Of Ingredients 11

1 tbsp vegetable oil
1 red or white onion, or 4 spring onions, chopped
400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
200g leftover chicken, chopped into small chunks
2 x 250g packs ready-cooked lime & coriander rice
400g can red kidney beans in chilli sauce
6 large wraps
1 avocado, chopped
100g grated cheddar
1 egg, beaten
soured cream, to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
  • Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
  • Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
  • Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
  • Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY



Chicken, Rice & Bean Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram

BURRITOS WITH CHICKEN AND RICE



Burritos With Chicken and Rice image

These little guys are food on the run. In Mexico they are a popular street stand food because everything is packed nicely inside the tortilla and there is no sauce needed for them.

Provided by MizEmerilLagasse

Categories     Savory Pies

Time 45m

Yield 8 Burritos

Number Of Ingredients 10

1/2 cup long grain rice
1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried oregano or 1 teaspoon fresh oregano
1 (7 ounce) can chopped tomatoes, in their juices
2 boneless skinless chicken breasts
1 1/4 cups monterey jack cheese or 1 1/4 cups mild cheddar cheese
4 tablespoons sour cream (optional)
8 fresh flour tortillas (8-10-inch)

Steps:

  • Bring a saucepan of lightly salted water to a boil.
  • Add the rice and cook for 8 minutes.
  • Drain, rinse then drain again.
  • Heat the oil in a large saucepan.
  • Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
  • Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
  • Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
  • Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
  • Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F.
  • Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
  • Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.
  • Stand the plate over boiling water for about 5 minutes.
  • Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
  • Fold the bottom up and the top down to form a parcel.
  • Secure with a toothpick.
  • Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
  • Remove the toothpick before serving, sprinkle with oregano.

CHICKEN RICE BURRITOS



Chicken Rice Burritos image

For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter
7 cups shredded cooked chicken
1 tablespoon chili powder
2-1/2 cups chicken broth, divided
1 jar (16 ounces) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups shredded cheddar cheese, divided
12 flour tortillas (10 inches), warmed
Additional picante sauce and cheddar cheese

Steps:

  • In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.

Nutrition Facts : Calories 1133 calories, Fat 42g fat (20g saturated fat), Cholesterol 216mg cholesterol, Sodium 2133mg sodium, Carbohydrate 96g carbohydrate (4g sugars, Fiber 13g fiber), Protein 75g protein.

CHICKEN AND RICE BURRITOS



Chicken and Rice Burritos image

I haven't yet made these but had to save the recipe. They sounded so easy. I got the recipe off of a Mission Tortillas package.

Provided by WINNIE246

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 large flour tortillas
2 1/2 cups cooked chicken, shredded
3/4 cup long grain white rice
1 (1 ounce) package taco seasoning
1 3/4 cups water
1 (8 ounce) can tomato sauce
1 large tomatoes, chopped
1/3 cup green onion, chopped

Steps:

  • In a large skillet place chicken, rice, seasonings, water, and tomato sauce. Bring mixture to a boil.
  • Cover and simmer 20 minutes, or until rice is fully cooked.
  • Add chopped tomato and green onion to combine evenly.
  • Place 1/2 cup of mixture in each tortilla and serve with whatever you like. Cheese, salsa, guacamole.

Nutrition Facts : Calories 511, Fat 11.9, SaturatedFat 3, Cholesterol 32.8, Sodium 1197.7, Carbohydrate 77.1, Fiber 5.2, Sugar 4.8, Protein 22.3

BLACK BEAN AND RICE BURRITOS



Black Bean and Rice Burritos image

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Provided by Bobikel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 17

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  • Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  • Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g

Tips:

  • Choose the right rice. Medium or long-grain rice works best for burritos because it cooks up fluffy and separate.
  • Cook the rice ahead of time. This will save you time when you're assembling the burritos.
  • Shred the chicken. This will make it easier to eat in a burrito.
  • Use a variety of toppings. This will make your burritos more flavorful and interesting.
  • Don't overload the burritos. You want to be able to fold them up without them falling apart.
  • Serve the burritos with your favorite dipping sauce.

Conclusion:

Burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you love. So next time you're looking for a quick and easy meal, give burritos a try.

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