Recipes>Appetizers

Chicken Burrito

Make it Mexican tonight with this chicken burrito recipe made right at home. Add taco seasoning to liven up your chicken, salsa, rice and black beans – delicious!

Appetizers, Main Course, Rice, Sandwiches & Wraps, Latin & Caribbean, Stovetop, Boneless Skinless Thigh Fillet, Family Friendly

Prep

Minutes

Cook

Minutes

Servings

Calories

610

Per Serving

Protein

42g

Ingredients

3 Sanderson Farms® Boneless, Skinless Thighs
1 tablespoon mild taco seasoning mix
2 tablespoons vegetable oil
1/2 cup cooked white rice
1/2 cup salsa
1/2 cup black beans, drained
4 (10-inch) burrito-size flour tortillas
1¾ cups shredded cheddar cheese, divided

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Never frozen

No added salt

No added water

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Directions

Season chicken with taco seasoning.
Heat oil in a 12-inch skillet over medium heat. Add chicken and cook, turning over a few times through cooking, 12 to 15 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet and dice into bite size pieces. Wipe skillet clean.
In a small bowl, gently mix the cooked white rice, salsa and black beans. Set aside.
Heat a flour tortilla in the skillet according to the package directions. Remove tortilla from skillet and place on a flat surface.
To assemble a burrito, layer the warm tortilla with 3 tablespoons of cheese, 1/3 cup rice mixture, 1/3 cup cooked and diced chicken and 3 more tablespoons of cheese. Fold one end of the tortilla over the filling, tucking the sides and rolling it to form a burrito. Repeat with the remaining 3 flour tortillas.
Heat skillet over medium heat. Place burritos on skillet on flat sides. Lightly brown; then, turn them over to the other flat side to brown. Remove from heat.
Slice burritos in half and serve.