by Olena

Chicken Burrito

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Olena Osipov
5 from 52 votes

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn shredded chicken burrito into a low carb Instant Pot chicken burrito bowl.

If you love burritos but don’t feel like rolling, make chicken burrito skillet or one pan Mexican chicken and rice.

instant pot burrito

Chicken Burrito Recipe

Your Instant Pot is meant for making a huge chicken burrito batch. Just like with Instant Pot rice and beans, you do not have to soak the beans and can cook rice, black beans and chicken at same time. If you don’t have a pressure cooker, I have included instructions below how to make burritos on the stovetop.

We are huge fans of chicken quesadillas and chicken tostadas but the problem is they are not the best for meal prep. Unless you freeze them as a freezer meal and then have time to bake from frozen.

This recipe yields 17 large burritos. We freeze them for school lunches to reduce deli meat consumption. For easy dinner. We pack them on the road. My kids are obsessed with these homemade burritos. And so are their and our friends who tried them. Better than Chipotle’s!

instant pot chicken burritos

Ingredients to Make Chicken Burrito

  • Brown rice: Unfortunately, white rice requires different cooking time and amount of liquid than brown rice when cooked in Instant Pot. But if you are making burritos on a stovetop, you can use white rice. Use the ratio of liquid indicated on the package.
  • Black beans: For Instant Pot version, only beans you can use are black beans, black eyed peas, small navy beans or pinto beans. When I make black beans in Instant Pot, they take 12 minutes. All other beans cook much longer.
  • Chicken breasts: These can be frozen or fresh. If you have cooked shredded chicken, add it to the mixture after.
  • Salsa: Use salsa with a spice level you like. To add more healthy fats use salsa guacamole.
  • Corn: Frozen or canned.
  • Cheese: Use any soft cheese that you can shred. It melts better and is healthier without extra preservatives found in store-bought shredded cheese. This time I added a bit of smoked gouda. It was the bomb dot com!
  • Chicken burrito seasoning: Taco seasoning, cumin, garlic powder and salt.
  • Veggies: Cilantro, green onion and cabbage instead of lettuce if making for the freezer. For eating right away, you can add any veggies.
  • Tortillas: I used 10 inch wide whole wheat tortillas. For best chicken burrito experience, you have to use pliable and soft large tortillas. Do not use corn tortillas. Some gluten free tortillas are soft too.

chicken burrito ingredients

How to Make Shredded Chicken Burrito Filling

In Instant Pot

Still on a fence about Instant Pot? Check out which one I recommend to buy from my experience. Own one but still not 100% confident around it? Read my Instant Pot guide. Lot of tips and tricks. And you should give this easy chicken burrito recipe a try asap. Because they are tasty, healthy and will save you a lot of time.

  • Cook the filling: Add all ingredients including dried black beans (no soaking) to the pressure cooker and cook for 20 minutes on high pressure. Do Quick Release.
  • Chop herbs and veggies: While rice is cooking, chop cilantro, cabbage, green onion and shred cheese. Get salsa and corn ready. Tear 17 foil sheets.
  • Mix: Shred chicken and combine all ingredients in Instant Pot.

Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

how to make instant pot chicken burritos step by step

On a Stovetop

  • Cook rice and chicken: The only difference with pressure cooker burritos, is that you cook rice with chicken and spices on the stovetop first. No dried beans.
  • Chop herbs and veggies: Just like above mentioned.
  • Add canned beans: Shred chicken. Add 2 x 15 oz cans of rinsed and drained low sodium black beans, shredded chicken and remaining ingredients. Mix.

chicken burrito filling in instant pot

Tips and FAQs

  • Veggies variations: Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy. Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
  • Cutting recipe in half for Instant Pot: Sure, you can do so but keep same cooking time.
  • Can I use any other rice besides brown or white? You can use any rice which package indicates cook time of 30 minutes and more. To my knowledge it would be red, black, purple and yellow rice. Wild rice might have to be soaked however wild rice blend from Costco will work.
  • Can I omit beans in Instant Pot recipe? Yes. If you use 1.5 cups rice and 1.5 cups water, it should be fine! With stove top version just omit a can of beans.

gouda cheese and mozzarella cheese

How to Wrap a Burrito

  • Set up wrapping station with 17 torn foil sheets, tortillas, filling, more fillings and cheese.
  • Place tortilla on top of foil. Add 3/4 cup of filling below the center and close to the edge near you. Top with a bit of shredded cabbage and cheese.
  • Fold up the bottom to almost cover the filling. Then fold up edges.
  • Roll up tightly. Roll again in foil.

Tip: Don’t wanna wrap? Turn burrito into an Instant Pot chicken burrito bowl. In a bowl, add filling and top with veggie fixings and cheese that you wrap in a burrito.

how to wrap a chicken burrito step by step

How to Freeze and Reheat Burritos

  • If frozen, always thaw burrito overnight in the fridge.
  • Bake at 450 degrees F for 20-25 minutes. It takes a while for baked chicken burritos to get warmed through and cheese to melt. I was surprised as well.
  • That’s why I like to broil chicken burritos for 10-15 minutes.
  • You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

Check out my full list of 20 healthy frozen dinners. I’m obsessed!

chicken burritos wrapped in tin foil and packaged in freezer bag

More Mexican Recipes

Chicken Burrito

Chicken Burrito {Instant Pot or Stovetop}

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn shredded chicken burrito into a low carb Instant Pot chicken burrito bowl.
4.97 from 52 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 17 burritos
Calories: 374kcal
Author: Olena Osipov

Ingredients

Add to Cook in Instant Pot:

  • 1 1/2 cups brown rice rinsed & drained
  • 1 cup dried black beans rinsed & drained (skip if cooking on the stove)
  • 2-3 large chicken breasts boneless & skinless
  • 2 tbsp taco seasoning low sodium
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 3 cups water or low sodium broth

Add After:

  • 2 x 15 oz cans of low sodium black beans rinsed and drained (only for stovetop)
  • 1 cup salsa
  • 2 cups corn frozen or cooked
  • 1 bunch cilantro chopped
  • 1 bunch green onion chopped
  • 12 oz any soft cheese shredded
  • 2 cups green or red cabbage thinly shredded
  • 17 large whole wheat tortillas

Instructions

Instant Pot

  • In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.
  • Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.
  • After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it's OK. They will soak up more liquid as you stir.
  • Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Stovetop

  • The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed & drained.
  • In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.
  • Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

How to Wrap Burrito

  • Tear 17 sheets of aluminum foil for wrapping the burrito.
  • Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.
  • Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Reheat Burrito

  • If frozen, thaw first overnight in the fridge.
  • Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.
  • That's why I like to broil for 10-15 minutes.
  • You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

Store: Refrigerate burritos for up to 2-3 days. Freeze for up to 3 months. Reheat as per instructions above.

    Video

    Notes

    • Veggies variations: Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy. Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
    • Cutting recipe in half for Instant Pot: Sure, you can do so but keep same cooking time.
    • Can I use any other rice besides brown or white? You can use any rice which package indicates cook time of 30 minutes and more. To my knowledge it would be red, black, purple and yellow rice. Wild rice might have to be soaked however wild rice blend from Costco will work.
    • Can I omit beans in Instant Pot recipe? Yes. If you use 1.5 cups rice and 1.5 cups water, it should be fine! With stove top version just omit a can of beans.

    Nutrition

    Serving: 1burrito | Calories: 374kcal | Carbohydrates: 44g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 692mg | Potassium: 488mg | Fiber: 5g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 3mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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