Shredded Chicken Burrito
Tender shredded chicken, simmered in a smoky chipotle-tomato sauce, is the star of this classic burrito. Wrapped in a warm flour tortilla with cilantro-lime rice, black beans, and melted cheese, it's a hearty and satisfying meal perfect for a weeknight dinner or a make-ahead lunch.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Sear the Chicken
- b.Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and black pepper.
- c.Heat 1 tbsp of canola oil in a large skillet or Dutch oven over medium-high heat until shimmering.
- d.Carefully place the chicken in the skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove from the skillet and set aside.
- 2
Step 2
- a.Build the Sauce
- b.Reduce the heat to medium and add the remaining 1 tbsp of oil to the same skillet.
- c.Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
- d.Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- e.Stir in the chili powder, cumin, smoked paprika, and oregano. Toast the spices for 30-60 seconds until they become very fragrant.
- 3
Step 3
- a.Simmer and Cook the Chicken
- b.Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- c.Stir in the can of fire-roasted tomatoes with their juices.
- d.Return the seared chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
- e.Reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (74°C).
- 4
Step 4
- a.Shred the Chicken and Finish the Filling
- b.Carefully remove the cooked chicken from the skillet and place it on a cutting board.
- c.Using two forks, shred the chicken into bite-sized pieces. It should pull apart easily.
- d.Return the shredded chicken to the skillet and stir to combine it with the sauce. Let it simmer uncovered for 2-3 minutes, allowing the chicken to absorb the flavorful sauce.
- 5
Step 5
- a.Assemble the Burritos
- b.Warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds. This makes them pliable and prevents cracking.
- c.Lay a warm tortilla on a flat surface. In the lower third of the tortilla, layer approximately 1/2 cup of cooked rice, 1/4 of the black beans, a generous portion of the shredded chicken filling, and a sprinkle of shredded cheese.
- 6
Step 6
- a.Fold and Sear the Burritos
- b.Fold the left and right sides of the tortilla inward over the filling.
- c.Keeping the sides tucked in, pull the bottom edge of the tortilla up and over the filling, rolling it away from you into a tight, compact cylinder.
- d.For a crispy exterior and a perfect seal, place the burritos seam-side down in a hot, dry skillet. Cook for 1-2 minutes per side until golden brown and toasted.
- 7
Step 7
- a.Serve
- b.Serve the burritos immediately while hot. They are delicious on their own or with toppings like sour cream, salsa, guacamole, or fresh cilantro.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest chicken, use boneless, skinless chicken thighs instead of breasts. They may require a slightly longer cooking time.
- 2Don't overfill your burritos. It's tempting, but it makes them difficult to roll and prone to bursting.
- 3Toasting the spices for 30-60 seconds before adding liquids is a key step that 'blooms' their flavor, making the sauce much more aromatic and delicious.
- 4For a creamier filling, stir 2 tablespoons of sour cream or cream cheese into the shredded chicken mixture at the very end.
- 5Make the chicken filling ahead of time and store it in an airtight container in the refrigerator for up to 4 days for quick assembly.
- 6To freeze, wrap each assembled (but not seared) burrito tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 3 months. Reheat in the oven or microwave.
Adapt it for your goals.
Vegetarian
Replace the chicken with 2 cans of rinsed jackfruit or 1.5 lbs of sautéed mushrooms and bell peppers. Use vegetable broth instead of chicken broth.
Spicier VersionSpicier Version
Add one finely minced jalapeño or serrano pepper along with the onion. You can also add a teaspoon of chipotle powder or a tablespoon of adobo sauce for extra smoky heat.
Low Carb/KetoLow-Carb/Keto
Skip the tortilla, rice, and beans. Serve the shredded chicken filling in a bowl over a bed of shredded lettuce with cheese, sour cream, and avocado to create a delicious burrito bowl.
Different ProteinDifferent Protein
This recipe works wonderfully with shredded beef (use chuck roast) or pulled pork (use pork shoulder). Adjust simmering times accordingly until the meat is tender.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Rich in Fiber
Black beans are packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to a healthy gut microbiome.
Provides Sustained Energy
The combination of complex carbohydrates from the beans and rice, along with protein and fats, provides a steady release of energy to fuel your day.
Contains Lycopene
Tomatoes are a great source of lycopene, a powerful antioxidant that has been linked to a reduced risk of certain chronic diseases.
Frequently asked questions
A single burrito made according to this recipe contains approximately 700-850 calories, depending on the exact size of the tortilla and the amount of cheese and rice used. It is a very hearty and filling meal.