These Cheesy Ground Chicken and Rice Burritos combine seasoned ground chicken, sautéed vegetables, and flavorful rice wrapped in soft flour tortillas with melted cheddar and Monterey Jack cheese. Perfectly toasted until golden, they're a satisfying and delicious meal ideal for lunch or dinner.
Total Time:25 minutes
Yield:4 servings
Ingredients
Main Ingredients
1 tbsp. Avocado Oil or Olive Oil
8 oz. Ground Chicken
1/2 cup chopped Red Bell Pepper
1/3 cup chopped White Onion
1 tbsp. finely chopped Jalapeño Pepper (optional)
1 tsp. Garlic Powder
1 tsp. Chili Powder
1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
1/2 tsp. Ground Cumin
1 cup Cooked Rice
1/4 cup Salsa Verde or your favorite salsa
1 tbsp. Chipotle Sauce
1 cup Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
4 Extra Large Flour Tortillas (burrito-sized)
Instructions
Cook the Ground Chicken and Vegetables: Heat 1 tbsp. avocado or olive oil in a large nonstick skillet over medium heat. Once hot, add 8 oz. ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tbsp. finely chopped jalapeño pepper. Add a pinch of salt, cooking for 8 minutes until the chicken is fully cooked and vegetables are softened. Break the chicken into small pieces as it cooks to ensure even mixing.
Add Seasonings: Stir in 1 tsp. garlic powder, 1 tsp. chili powder, 1/2 tsp. kosher salt, and 1/2 tsp. ground cumin into the chicken and vegetable mixture. Cook for 2 minutes to toast the spices and enhance their flavors.
Add Filling and Flavor: Mix in 1 cup cooked rice, 1/4 cup salsa verde, and 1 tbsp. chipotle sauce. Stir well to combine evenly. Taste and adjust seasoning with more salt if needed. Remove the pan from heat.
Build and Toast the Burritos: Lay one extra-large flour tortilla flat. Spread 1/4 cup shredded cheese along the center, top with a heaping 1/2 cup chicken filling, then sprinkle another 1/4 cup shredded cheese on top. Fold the sides inward and roll tightly into a burrito. Toast the burrito seam side down in a nonstick pan over medium heat until golden brown, then flip and toast the other side.
Serve and Enjoy: Serve hot. Optionally, dip into sour cream, salsa, or guacamole, or enjoy alongside creamy refried beans or chips and salsa for a complete meal.
Notes
Use cooked rice that is cooled or day-old for best texture and easier handling with the filling.
For spicier burritos, increase the amount of jalapeño or chipotle sauce according to your preference.
Substitute ground turkey or beef if preferred instead of ground chicken.
Use gluten-free tortillas to make this recipe gluten free.
Toast the burrito slowly on medium heat to ensure the cheese melts properly inside without burning the tortilla.
Leftover burritos can be wrapped in foil and reheated in a skillet or oven for a quick meal.
