These hearty chicken burritos are made with just a handful of simple ingredients. Perfect for late night snacking, busy weeknight dinners, or lunch on the go!
Heat the olive oil in a large pan over medium-high heat. Once the oil has had a minute or two to heat up, add the chicken and taco seasoning. Use a spatula to fold the ingredients together until the chicken is evenly coated in the seasoning.
Cook the chicken for about 7 minutes, or until it reaches an internal temperature of 165°F.
Spread a layer of sour cream onto each tortilla and pile on the diced chicken, cheese, and black beans as desired.
Fold two opposite sides of each tortilla towards the center and roll up the burritos to secure them.
Serve and enjoy!
Notes
If you want to take your burritos to the next level, heat some butter in a pan and cook the burritos for about 2-3 minutes per side to give them a golden brown color and nice crunchy texture.
Other toppings that go great in these burritos include fresh salsa or pico de gallo, corn, refried beans, lettuce, and guacamole.
This diced chicken is good for about 4-5 days in the fridge when stored in an airtight container.
I like to keep the base of these burritos on the simple side so that my guests can easily modify and add to them as desired.
You can make these "wet burritos" by placing them on an oven safe plate, covering one burrito with 1/4 cup enchilada sauce (red or green enchilada sauce, both work), covering with 1/4 cup shredded cheese and then heating in a hot oven until the cheese melts, 5-10 minutes.