Cheesy Ground Chicken and Rice Burritos Recipe
These Cheesy Ground Chicken and Rice Burritos are a flavorful and satisfying meal perfect for a quick lunch or dinner. Packed with seasoned ground chicken, sautéed vegetables, rice, salsa verde, chipotle sauce, and a blend of melted cheddar and Monterey Jack cheeses, these burritos are wrapped in warm flour tortillas and toasted to golden perfection for a crispy finish. They offer a comforting blend of spices and textures that’s sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burritos 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
For the Filling
- 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
Cheese and Tortillas
- 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 tablespoon of avocado or olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the ground chicken, chopped red bell pepper, white onion, and jalapeño pepper (if using). Season with a pinch of salt. Cook for 7-8 minutes, breaking the chicken into small pieces as it cooks, until the chicken is cooked through and the vegetables have softened.
- Add Seasonings: Sprinkle in garlic powder, chili powder, kosher salt, and ground cumin. Stir well to coat the chicken and veggies with the spices. Continue cooking for 1-2 minutes to toast the seasonings and enhance their flavors.
- Add Filling and Flavor: Stir in the cooked rice, salsa verde, and chipotle sauce until everything is evenly combined. Taste and add more salt if needed. Remove the skillet from the heat.
- Build and Toast the Burritos: Lay one extra large flour tortilla flat on a surface. Spread 1/4 cup of shredded cheese down the center, then add about 1/2 cup of the chicken and rice filling. Sprinkle another 1/4 cup of cheese on top. Fold the sides of the tortilla inward, then roll it up into a burrito. Place the burrito seam-side down in a nonstick pan over medium heat and toast until golden and crispy, flipping to toast all sides.
- Serve and Enjoy: Serve your cheesy ground chicken and rice burritos warm. They are delicious on their own or paired with sides like sour cream, guacamole, salsa, creamy refried beans, or your favorite chips.
Notes
- You can omit the jalapeño for a milder flavor.
- Use brown rice or cauliflower rice as a healthier alternative to white rice.
- To make these burritos spicier, add extra chipotle sauce or diced fresh jalapeños.
- Leftover burritos can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 2 months.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas or large lettuce leaves for a low-carb wrap.
Keywords: ground chicken burritos, cheesy burritos, chicken and rice wrap, quick Mexican dinner, stovetop burritos, easy lunch recipe
