Easy Chicken Rice Burritos Recipes

SIMPLE CHICKEN BURRITO

Steps:

• You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil.
• While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick.
• Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove.
• If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds.
• Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

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!

CHICKEN RICE BURRITOS

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.

CHEESY CHICKEN RICE BURRITOS

Steps:

• Prepare the rice as directed on the package then set aside to be used later.
• Heat the oil in a frying pan then cook the chicken until no longer pink. Mix the salsa, taco sauce, & cheese in with the chicken. Add half of the rice to the pan & save the rest as a side dish.
• Put between 3-4 tablespoons of the chicken mixture onto each tortilla & roll up. Lay them on a baking sheet & cook on 350 for 10 minutes. Serve immediately.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute 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 picante sauce; cover and simmer 5-10 minutes or until rice is tender.
• Stir into chicken mixture.
• Add 2 cups of cheese.
• Spoon 1 cup filling, off center on each tortilla.
• Fold sides and ends over filling, then roll up.
• Arrange burritos in two ungreased 13 x 9 inch baking dishes.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 for 10-15 minutes or until heated through.
• Garnish with picante sauce and cheese.

CHICKEN, RICE, AND BEAN BURRITOS

Steps:

• Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
• Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
• Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
• Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.