Chicken Burrito Recipe

4.92 from 71 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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Servings: burritos

Calories: 374kcal

In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and chicken 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 burrito filling is ready.

In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and chicken broth or water. No need to stir.
Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual 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.

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.

If frozen, thaw first overnight in the fridge.
Bake at 450 F for 20-25 minutes. It takes a while for chicken burritos to get warmed through and cheese to melt. 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 chicken burritos for up to 2-3 days.
Freeze: Up to 3 months. Reheat as per instructions in recipe card.
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.