by Olena

Chicken Burrito (Video)

by Olena

4.9 from 17 reviews

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 chicken burrito into a low carb burrito bowl.

instant pot burrito

Chicken Burrito Recipe

Your pressure cooker is meant for making Instant Pot chicken burritos in it. Because you do not have to soak the beans. If you don’t have a pressure cooker, I have included instructions below how to make this Mexican chicken burrito on a stovetop.

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.

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. Instant Pot burritos are so easy to meal prep. 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

What is a Burrito?

Burrito is a traditional Mexican dish where filling with rice, beans, beef or chicken and veggies is wrapped in a tortilla. Served with sour cream (Greek yogurt in a healthy version) and salsa. It can be vegetarian.

Mexican food can be healthy!

Ingredients You Will Need

  • Brown rice
  • Black beans
  • Chicken breasts
  • Salsa
  • Corn
  • Cheese
  • Chicken burrito seasoning: taco seasoning, cumin, garlic powder and salt.
  • Cilantro, green onion and cabbage

chicken burrito

Can I Use White 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. I haven’t cooked white rice in 15 years.

What Tortillas Work the Best?

I honestly do not have tortillas to share to be proud of. I used whole wheat (not organic) tortillas because that is all that is available where I live. 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.

How to Make Chicken Burrito Filling

how to make chicken burritos

In Instant Pot

  1. 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.
  2. 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.
  3. Mix. Shred chicken and combine all ingredients in Instant Pot.

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

easy chicken burrito recipe

On a Stovetop

  1. 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.
  2. Chop herbs and veggies. Just like above mentioned.
  3. 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.

Tips for Best Burrito Filling

Veggies

  • Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy.
  • Use shredded cabbage instead of lettuce.
  • Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
  • For eating right away, you can add any veggies.

Cheese

  • I do not have a cheese to be proud of. Simply because not all stores I shop at carry organic cheese. And sometimes I do not have energy or time for that extra store. Hello, real life.
  • 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!

shredded chicken burrito

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 a burrito bowl. In a bowl, add filling and top with veggie fixings and cheese that you wrap in a burrito.

instant pot burrito bowl

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.

baked chicken burritos

More Healthy Mexican Recipes to Try

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Print

Chicken Burrito

4.9 from 17 reviews

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 chicken burrito into a low carb burrito bowl.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 17 burritos 1x
  • Category: Dinner
  • Method: Instant Pot or Stove
  • Cuisine: Mexican
Scale

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)
  • 23 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

  1. In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.
  2. 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.
  3. 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.
  4. 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.

  1. 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.
  2. 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

  1. Tear 17 sheets of aluminum foil for wrapping the burrito.
  2. 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.
  3. 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

  1. If frozen, thaw first overnight in the fridge.
  2. 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.
  3. That’s why I like to broil for 10-15 minutes.
  4. 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.

Notes

I like to meal prep burritos. That’s why I don’t add fillings that will make them soggy, like tomato and lettuce. But you can add to a few burritos that you will be consuming shortly after making.

You can use any large pliable tortillas. Corn tortillas will not work as they break.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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