Description
An easy and flavorful spicy chicken burrito recipe packed with tender chicken, rice, beans, and bold spices, perfect for a quick lunch or dinner.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked white rice
- 1 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or canned)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 4 large flour tortillas
Instructions
- In a skillet, heat olive oil over medium heat. Add shredded chicken, chili powder, cumin, cayenne pepper, salt, and pepper. Stir and cook for 3-5 minutes until heated through and well-seasoned.
- Warm the tortillas in a microwave or on a skillet until pliable.
- Assemble each burrito by layering chicken, rice, beans, corn, cheese, sour cream, and salsa onto the center of each tortilla.
- Fold in the sides and roll up tightly to form a burrito.
- Optional: Toast the burrito seam-side down in a skillet for 1-2 minutes to seal and crisp.
- Serve warm with extra salsa or sour cream if desired.
Notes
- You can substitute Greek yogurt for sour cream for a healthier option.
- Adjust the spice level by adding more or less cayenne pepper.
- Leftover burritos can be wrapped in foil and frozen for up to 1 month.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg