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I’ve been making this Chicken Burrito Recipe for years, and it still beats any restaurant version. The chicken gets perfectly seasoned, everything stays together when you bite in, and you can have dinner ready in an hour!
Quick Recipe Overview
WHAT: Baked chicken burritos filled with shredded chicken, cilantro lime rice, black beans, and topped with cilantro ranch sauce and melted cheese.
WHY: They’re easy to prep ahead, feed a crowd, and deliver restaurant-quality flavor with simple ingredients you likely have on hand.
HOW: Grill and shred chicken, assemble burritos with rice and beans, top with sauce and cheese, then bake until bubbly and golden.
Table of Contents
- Quick Recipe Overview
- Why I Love Making Chicken Burrito Recipe
- Recipe Ingredients
- Easy Chicken Burrito Recipe That Bakes to Perfection Recipe
- How to Make Chicken Burrito Recipe
- Substitutions & Variations For Chicken Burrito Recipe
- FAQs for Chicken Burrito Recipe
- My Best Tips for Making Chicken Burrito Recipe
- What to Serve With Chicken Burrito Recipe
- Storage & Reheating Tips
- Similar Recipes to Try
- More Chicken Recipes To Try
Why I Love Making Chicken Burrito Recipe
I love that you only need a few basic ingredients for this recipe, and you can never go wrong with the staple ingredients of chicken, rice, and beans for a burrito. The cilantro ranch sauce poured over the rolled burritos before baking creates a creamy coating that keeps everything moist and adds tanginess.
This recipe works perfectly for meal prep. Grill the chicken over medium heat at the beginning of the week, and assembly takes minutes on busy nights. The black beans add protein, while the cilantro lime rice brings brightness that takes these beyond typical burritos.
These actually get better as they bake. The cheese melts throughout, the tortillas crisp up on the edges, and the flavors come together. Unlike stovetop burritos that need constant attention, these just go in the oven while you handle the rest of dinner.
🩷 Melissa
Ready to make burritos that actually stay together and taste better than takeout? This recipe walks you through everything
From perfectly seasoned chicken to that creamy cilantro ranch sauce that makes these burritos worth writing home about.
Whether you’re meal prepping for the week or need dinner on the table fast, you’re about to become the burrito expert in your household. Grab your baking dish and let’s get started.
Recipe Ingredients
Cilantro Lime Rice: This can be homemade by cooking white rice and tossing it with fresh cilantro, lime juice, and a bit of butter or olive oil. Alternatively, many grocery stores sell pre-made cilantro lime rice in the frozen or refrigerated sections.
Cilantro Ranch Dressing: You can make your own by blending ranch dressing with fresh cilantro, lime juice, and a splash of milk to thin it out. Store-bought cilantro ranch or even plain ranch with fresh cilantro stirred in works wonderfully too.
Pepper Jack vs. Monterey Jack Cheese: Pepper Jack adds a nice kick of spice, while Monterey Jack keeps things mild. You can also use a Mexican cheese blend or sharp cheddar if that’s what you have on hand.
See the recipe card for full information on ingredients and quantities.
Easy Chicken Burrito Recipe That Bakes to Perfection
Ingredients
- 1 pound boneless skinless chicken breasts
- Salt and ground black pepper
- 1 can black beans, drained (15 ounce)
- 1 Recipe Cafe Rio Cilantro Lime Rice
- 6 burrito sizes flour tortillas
- 1 cup shredded pepper Jack cheese or Monterey Jack cheese
- 1 Recipe cilantra ranch dressing/sauce
Instructions
- Prepare the rice and keep warm. Grill (or broil) the chicken breasts over medium heat, until tender and no longer pink. Shred the chicken with two forks and season with salt and pepper.1 pound boneless skinless chicken breasts, 1 Recipe Cafe Rio Cilantro Lime Rice, Salt and ground black pepper
- To assemble burritos, divide the chicken among the tortillas. Add a scoop of rice and a scoop of beans to each one. Roll up the burritos and place them in a greased baking dish. Repeat for the remaining tortillas. Pour the sauce over the burritos and then sprinkle the cheese on top.1 can black beans, 6 burrito sizes flour tortillas, 1 Recipe cilantra ranch dressing/sauce, 1 cup shredded pepper Jack cheese or Monterey Jack cheese
- Bake at 375°F for 20-30 minutes or until the cheese is melted and the sauce bubbly.
Notes
Nutrition
How to Make Chicken Burrito Recipe
Step 1. Prepare the rice and keep it warm. Grill the chicken breasts until tender and no longer pink. Shred the chicken and season with salt and pepper.
Step 2. To assemble the burritos, divide the chicken among the tortillas. Add a scoop of beans to each one. Roll up the burritos and place them in a greased baking dish.
Step 3. Repeat for the remaining tortillas. Pour the sauce over the burritos and then sprinkle the cheese on top.
Step 4. Bake until the cheese is melted and the sauce bubbly. Serve and enjoy!
Substitutions & Variations For Chicken Burrito Recipe
Protein Swaps
Use ground beef or turkey instead of chicken—just brown it with taco seasoning for easy flavor. Chicken thighs also work perfectly. Shredded pork (carnitas) works beautifully for a different taste, while grilled shrimp gives these a lighter, coastal vibe. Make it vegetarian by doubling up on beans or adding sautéed bell peppers and onions.
Bean Alternatives
Pinto beans work just as well as black beans and taste equally delicious. Refried beans create a creamier texture that spreads nicely, or use a combination of black and pinto beans for extra protein and variety.
Rice Variations
Spanish rice makes a great substitute if you don’t have cilantro lime rice on hand. For a low-carb option, swap in cauliflower rice, or use brown rice for added fiber and a nuttier flavor.
Make It Spicy
Add diced jalapeños to the filling or mix hot sauce directly into the cilantro ranch for heat. Using pepper jack cheese and sprinkling cayenne pepper on the chicken amps up the spice level perfectly.
Sauce Options
Replace the cilantro ranch with green or red enchilada sauce for a more traditional approach. Queso blanco creates an ultra-creamy version, while chipotle cream sauce adds smoky depth that pairs wonderfully with the chicken.
FAQs for Chicken Burrito Recipe
Yes! Rotisserie chicken is a fantastic time-saver for this recipe. Simply shred about 3 cups of meat and season it with salt and pepper. This cuts your prep time significantly and still delivers excellent flavor.
You can substitute with regular ranch mixed with fresh cilantro and lime juice, or use sour cream mixed with taco seasoning. Green enchilada sauce also works beautifully as a topping for these burritos.
The key is not overloading them with wet ingredients. Make sure your rice and beans aren’t swimming in liquid. Also, lightly toast your tortillas before filling them to create a moisture barrier. Serve immediately after baking for the best texture.
It is possible, but I would recommend using flour over corn if you can! Flour tortillas are typically bigger and stronger than corn tortillas, which makes them ideal for wrapping the burritos. It will be more difficult to wrap burritos with corn tortillas as they will fall apart easily and are much smaller. But if that is all you have, the burritos will still taste wonderful and just be a little more fragile!
My Best Tips for Making Chicken Burrito Recipe
☞Warm Your Tortillas First: Briefly heat tortillas in a dry skillet or microwave them wrapped in a damp paper towel for 30 seconds. This makes them pliable and prevents cracking when you roll them.
☞Don’t Overfill: Less is more when it comes to burrito filling. Use about 1/2 cup of chicken filling, 1/3 cup rice, and 1/4 cup beans per tortilla. This ensures you can actually roll them without everything spilling out.
☞Use Two Hands to Roll: Fold in the sides first, then roll from the bottom up, keeping the filling tucked in tightly. Place seam-side down in the baking dish to help them hold their shape.
☞Let the Chicken Rest: After grilling the chicken breasts, let them rest for 5 minutes before shredding. This keeps the meat juicy and makes shredding easier.
☞Broil for a Crispy Top: In the last 2-3 minutes of baking, switch to broil to get golden, crispy cheese on top. Watch carefully to prevent burning.
What to Serve With Chicken Burrito Recipe
These baked chicken burritos pair well with fresh, bright sides that balance out their richness. A corn salad brings tangy, spicy flavors that complement the creamy easy burritos, while a simple garden salad with lime vinaigrette keeps things light.
Set out tortilla chips and your favorite salsa as a classic starter while the burritos bake, or add cilantro lime coleslaw for extra crunch and brightness. If you’re feeding a crowd, consider adding Spanish rice or Mexican rice on the side, along with refried beans for those who can never have enough. Fresh guacamole and pico de gallo add creaminess and acidity, while elote (Mexican grilled corn) brings sweet, smoky notes that everyone loves.
Storage & Reheating Tips
Room Temperature
These burritos should not be left at room temperature for more than 2 hours. After that, bacteria can grow rapidly.
Refrigerator Storage
Store leftover burritos in an airtight container for up to 3-4 days. Let them cool completely before refrigerating. To reheat, place in a 350°F oven for 15-20 minutes, or microwave individual burritos for 2-3 minutes until heated through.
Freezer Storage
For best results, assemble burritos without the sauce and cheese. Wrap each burrito tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, add sauce and cheese, then bake as directed. You can also freeze fully assembled burritos, but the texture may be slightly different after reheating.
Make Ahead
You can prepare these up to 24 hours in advance. Assemble the burritos, cover the baking dish tightly with foil, and refrigerate. When ready to bake, add 5-10 minutes to the cooking time if baking from cold. The chicken can be cooked and shredded 2-3 days ahead, and the rice can be prepared a day in advance.
Reheating from Frozen
If baking from frozen (already assembled), increase baking time to 45-50 minutes at 375°F, covered with foil for the first 30 minutes, then uncovered for the last 15-20 minutes.
Similar Recipes to Try
- Chicken Enchiladas – Similar concept but with corn tortillas and enchilada sauce
- Chicken Quesadillas – Using similar filling in a crispy folded tortilla
- Mexican Chicken Casserole – Layered version with tortilla chips
- Slow Cooker Chicken Tacos – Tender shredded chicken with similar seasonings
- Sheet Pan Chicken Fajitas – Similar flavor profile, different presentation
- Wrapped Burritos – Cold version perfect for lunch meal prep
More Chicken Recipes To Try
Chicken Recipes
Making Chicken Fried Rice
Chicken Recipes
Sheet Pan Lemon and Herb Chicken
Chicken Recipes
Slow Cooker Thai Chicken Satay Recipe
Chicken Recipes
Slow Cooker Yellow Chicken Curry
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Hi there, I also used barilla in every pasta dishes I prepare. Good thing I have stocks in the house, I can freely prepare this burritos 🙂 Thanks =)
What brand of whe wheat pasta do u use? I’ve tried several and they taste terrible. Thanks.
I actually have a had time finding any in the middle of no where but I normally just get Barilla if I can find it. You are right, they aren’t all great. If pasta is one of the few things you stick to white flour then I think you’d be ok… it has so few other ingredients.