Description
These Cheesy Ground Chicken and Rice Burritos are a delicious and easy-to-make meal perfect for a quick lunch or dinner. Packed with flavorful seasoned ground chicken, sautéed vegetables, cooked rice, and melty cheeses, all wrapped in a warm flour tortilla and toasted to perfection. Customize with your favorite salsa and spice level for a satisfying handheld meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp. Avocado Oil or Olive Oil
- 8 oz. Ground Chicken
- 1/2 cup chopped Red Bell Pepper
- 1/3 cup chopped White Onion
- 1 tbsp. finely chopped Jalapeño Pepper (optional)
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
- 1/2 tsp. Ground Cumin
- 1 cup Cooked Rice (white or brown)
- 1/4 cup Salsa Verde or your favorite salsa
- 1 tbsp. Chipotle Sauce
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Cook the Ground Chicken and Vegetables: Heat 1 tablespoon of avocado or olive oil in a large nonstick skillet over medium heat. Add 8 ounces of ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tablespoon finely chopped jalapeño pepper (if using). Add a pinch of salt and cook for 7-8 minutes, breaking the chicken into small pieces as it cooks, until the chicken is cooked through and the vegetables are softened.
- Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin. Cook for 1-2 minutes to toast the seasonings and enhance their flavors fully.
- Add Filling and Flavor: Mix in 1 cup of cooked rice, 1/4 cup salsa verde, and 1 tablespoon chipotle sauce. Stir everything until well combined, then taste and adjust salt if needed. Turn off the heat.
- Build and Toast the Burritos: Lay one extra large flour tortilla flat on a surface. Spread 1/4 cup of shredded cheese down the center, then add a heaping 1/2 cup of the chicken and rice filling. Sprinkle another 1/4 cup of shredded cheese on top. Fold the sides of the tortilla inward and roll it up tightly into a burrito. Toast the burrito seam side down in a nonstick skillet over medium heat, toasting both sides until the tortilla is golden brown and the cheese inside melts.
- Serve and Enjoy: Serve your burritos warm with optional dips like sour cream, salsa, or guacamole. They also pair deliciously with creamy refried beans or tortilla chips and salsa on the side for a complete meal.
Notes
- Ground Chicken: Can be substituted with ground turkey or lean ground beef for different flavors.
- Red Bell Pepper: Use any bell pepper color you prefer such as green, yellow, or orange.
- Cooked Rice: Both white and brown rice are suitable for this recipe.
- Salsa Verde: May be replaced with your favorite red salsa or green chiles depending on your taste.
- Chipotle Sauce: If unavailable, finely mince chipotles in adobo sauce and use in place of chipotle sauce.
- Cheese: Substitute cheddar or Monterey Jack with Pepper Jack, Colby Jack, or a Mexican blend of shredded cheeses.
- Mild Version: Omit jalapeño and chipotle sauce and use mild salsa to reduce spiciness.
Keywords: cheesy burritos, ground chicken burritos, chicken and rice burritos, easy burrito recipe, stovetop burritos, quick dinner, Mexican-inspired dinner