On-the-Go Chicken Burritos
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This simple chicken burrito recipe makes for a filling, healthy, and satisfying lunch or dinner when time is short. Be sure to double the batch and freeze some for later using our instructions. Then, pull out just one or however many you need at a time and warm them from frozen.
Why We Love This Recipe
Like our Beef Burritos and Breakfast Burritos, our family is kind of obsessed with this make-ahead chicken burrito recipe. I regularly pull the frozen burritos straight from the freezer to either warm in the oven, microwave, or air fryer for a quick and healthy lunch or dinner.
You’ll want to keep some in the freezer at work or for grab-and-go dinner on busy nights. Stash your freezer with some of our other popular chicken freezer meals while you’re at it.
“These were a hit with my entire family! So full of flavor, so easy to make and a great way to fill the freezer with quick on the go lunches or dinners! Highly recommend this recipe! If doing Weight Watchers and using the low carb tortillas, they are very WW friendly! Definitely a freezer meal win for our family!” – Stephanie ⭐️⭐️⭐️⭐️⭐️
Ingredient Notes
With the help of a few store-bought items like canned beans and frozen corn, these burritos are filled with simple yet good-for-you ingredients.
Here are a few important notes about some of the ingredients:
- Taco seasoning – Either grab a packet from the store (I like McCormick’s or Siete brands because of the cleaner ingredients) or make our simple homemade taco seasoning.
- Cooked brown rice or Instant Pot Cilantro Lime Rice – I highly recommend the cilantro lime rice, if you have time! A shortcut is buying Uncle Ben’s pre-cooked rice packets.
- Whole wheat tortillas – I prefer using whole wheat for more nutrition, but look for a brand like Stacy’s Organic Tortillas which has clean ingredients. Regular flour tortillas and even many gluten-free tortillas will work fine, too, but corn tortillas usually just fall apart.
- Optional toppings: Guacamole, Cilantro Lime Aioli (this was AWESOME on ours!), Southwest Ranch Dressing, sour cream or plain Greek yogurt, pico de gallo
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
Variations and Substitutions
Feel free to make any of these adjustments. This chicken burrito recipe is quite forgiving!
Vegetarian Version: Skip the chicken and use more beans, like pinto or kidney beans, and/or more rice instead.
Gluten-Free Version: Use gluten-free tortillas but not corn tortillas. The corn ones fall apart too easily.
Dairy-Free Version: Omit the cheese or use dairy-free shredded cheese like Daiya brand.
Ground Beef Version: Try our Beef Burritos recipe instead. They are very similar and freeze well.
Replace Beans: If you don’t like beans, replace them with more chicken, rice, or corn instead.
What to Use in Place of Chicken Breasts: Boneless chicken thighs will also work. We get our organic chicken from ButcherBox.
How to Make Chicken Burritos
Find our full printable recipe at the bottom of this post, but here is an overview of the cooking process.
1. Saute Chicken
Heat oil in a large skillet over medium heat. When the oil is shimmery, add the chicken and sauté until cooked through (no longer pink), about 4 minutes.
2. Cook Filling
Add water/broth, taco seasoning, black beans, corn, brown rice, and salsa. Bring the mixture to a boil and then turn the heat down to simmer. Let mixture simmer for 5 minutes, stirring occasionally, until the mixture has thickened.
3. Assemble Burritos
To each tortilla, add a generous 1/3 cup chicken and bean mixture and 3 tablespoons shredded cheddar cheese. Pull in each end of tortilla and roll up tightly into a burrito.
4. Heat Up Burritos
At this point, you can either freeze the burritos or later or warm them up to eat. You have 4 options for warming the burritos:
- Stovetop: Pan fry (no oil needed) in a skillet over medium-high heat on both sides until toasted and warmed through, about 2 minutes per side.
- Oven: Wrap tortilla in foil and heat through in a 350°F oven for about 15 minutes (or from frozen, 20-30 minutes).
- Microwave: Wrap tortilla in a moist paper towel and warm in the microwave in 30-second increments until heated through. Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed.
- Air Fryer: Arrange the burritos, seam-side down, in air fryer basket, making sure they have space around them. Place basket into air fryer. Set temperature to 400°F and cook until crispy and warmed through, 5 to 8 minutes.
5. Serve with Optional Toppings
The toppings are where you can really take these burritos to the max.
Whip up some of our easy Cilantro Lime Aioli (pictured) and drizzle or dip to your heart’s delight. This condiment not only appeals to the eye with its bright green color, but it also adds a cool, citrusy component that pairs perfectly with the warm spice of the burrito. Trust us and try this!
Two more killer options are to make our fresh Guacamole or Southwest Ranch Sauce and slather that on each bite. Can’t go wrong with either of those!
Other topping options include: pico de gallo, salsa, plain Greek yogurt or sour cream.
Side Dish Ideas
We have several more delicious Tex Mex-inspired side dishes and condiments that would go well with these burritos. Give one of of these healthy and delicious options a try…
Can I Meal Prep Burritos Ahead of Time and Freeze Them?
100% yes! Frozen chicken burritos are a nearly perfect freezer meal. They freeze and thaw well and can go straight from freezer to microwave or oven.
How to Freeze for Later: Complete the recipe through Step 4. Wrap each individual burrito in foil and place in gallon-sized freezer bag. Seal and freeze.
How to Prepare from Frozen:
- Option 1 – Thawed: Thaw completely and follow Steps 4-5.
- Option 2 – Frozen: Preheat oven to 350°F. Keep burrito(s) wrapped in the foil. Heat in the oven for 20-30 minutes, until heated through. Another thaw option is to remove foil, wrap burrito in moist paper towel, and microwave in 30 second increments until heated through (about 4 minutes depending on microwave). Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed.
Recipe FAQs
Yes, pre-cooked or rotisserie chicken can be used in place of raw chicken in this burrito recipe. Simply skip step 1 where you saute the chicken and add the cooked chicken during step 2 of our recipe below.
I have found flour tortillas to hold up the very best. I’ve made these with white flour tortillas, whole wheat flour tortillas, and gluten-free tortillas with success.
Corn tortillas are too small and will fall apart, from my experience. However, a reader told me recently that when she warms each corn tortilla in a pan before wrapping the burritos, they do tend to stay together.
The key to preventing chicken burritos from drying out while reheating is to warm them gently and avoid overheating.
We suggest wrapping individual burritos in a moist paper towel and microwaving in 30-second increments until warmed through. If you’d like the outside to be a little crispy after microwaving, either place the burrito in a skillet over medium heat and cook on both sides until golden, or air fry it at 350°F for 2-4 minutes.
If you want to reheat a bigger batch of burritos at one time, wrap each one in foil and heat in a 350°F oven until warmed through, about 15 minutes. Let them rest for a few minutes before unwrapping.
100% yes! Frozen chicken burritos are a nearly perfect freezer meal. They freeze and thaw well and can go straight from freezer to microwave or oven.
To meal prep burritos, cook the filling and wrap each individual burrito in foil. Then, place them in a gallon-sized freezer bag. Seal and freeze.
When you’re ready to eat your frozen chicken burritos, grab as many as you need from the freezer. Either thaw them in the refrigerator overnight and warm according to the recipe. Or heat them up from frozen in a moist paper towel in the microwave in 30-second increments OR in foil for 20-30 minutes in a 350°F oven until heated through.
On-the-Go Chicken Burritos are perfect for those crazy evenings when you’re in and out all night or for a slower sit-down meal around the table. Either way, they are great!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
On-the-Go Chicken Burritos
This simple chicken burrito recipe makes for a filling, healthy, and satisfying lunch or dinner anywhere and anytime. Be sure to double the batch and freeze some for later using our instructions.
Ingredients
- 1 tablespoon avocado or olive oil
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 (1-ounce) packet taco seasoning (or use 2 T of homemade taco seasoning)
- 2/3 cups water (or chicken broth, if using homemade taco seasoning)
- 3/4 cup cooked black beans (or half of a 15-ounce can of black beans, drained)
- 3/4 cup frozen corn
- 3/4 cup cooked brown rice or Instant Pot Cilantro Lime Rice
- 1/2 cup mild salsa (use medium if you like more heat)
- 1 1/2 cups shredded cheddar cheese
- 8 (8-inch) whole wheat tortillas (I like Stacy’s Organic Tortillas, if you can find them.)
- Optional toppings: Guacamole or Cilantro Lime Aioli, sour cream or plain Greek yogurt, pico de gallo, salsa
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Saute Chicken: Heat oil in a large skillet over medium heat. When the oil is shimmery, add the chicken and sauté until cooked through (no longer pink), about 4 minutes.
- Cook Filling: Add water/broth, taco seasoning, black beans, corn, brown rice, and salsa. Bring the mixture to a boil and then turn the heat down to simmer. Let mixture simmer for 5 minutes, stirring occasionally, until the mixture has thickened.
- Assemble Burritos: To each tortilla, add a generous 1/3 cup chicken and bean mixture and 3 tablespoons shredded cheddar cheese. Pull in each end of tortilla and roll up tightly into a burrito. (Freezing instructions begin here.)
- Heat Up Burritos: You have 3 options for warming the burritos.
- Stovetop: Pan fry (no oil needed) in a skillet over medium-high heat on both sides until toasted and warmed through, about 2 minutes per side.
- Oven: Wrap tortilla in foil and heat through in a 350°F oven for about 15 minutes (or from frozen, 20-30 minutes).
- Microwave: Wrap tortilla in a moist paper towel and warm in the microwave in 30 second increments until heated through. Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed.
- Air Fryer: Arrange the burritos, seam-side down, in air fryer basket, making sure they have space around them. Place basket into air fryer. Set temperature to 400°F and cook until crisp, 5 to 8 minutes.
- Serve with optional toppings listed above.
Freeze for Later: Complete recipe through Step 3. Wrap each individual burrito in foil and place in gallon-sized freezer bag. Seal and freeze.
Prepare from Frozen:
- Option 1: Thawed: Thaw completely and follow Steps 4-5.
- Option #1: Frozen: Preheat oven to 350°F. Keep burrito(s) wrapped in the foil. Heat in the oven for 20-30 minutes, until heated through. Another thaw option is to remove foil, wrap burrito in moist paper towel, and microwave in 30 second increments until heated through (about 4 minutes depending on microwave). Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed.
Notes/Tips
What Tortilla Is Best: I have found flour tortillas to hold up the very best. I’ve made these with white flour tortillas, whole wheat flour tortillas, and gluten-free tortillas with success.
Corn tortillas are too small and will fall apart, from my experience. However, a reader told me recently that when she warms each corn tortilla in a pan before wrapping the burritos, they do tend to stay together.
Vegetarian Version: Skip the chicken and use more beans, like pinto or kidney beans, and/or more rice instead.
Gluten-Free Version: Use gluten-free tortillas but not corn tortillas. The corn ones fall apart too easily.
Dairy-Free Version: Omit the cheese or use dairy-free shredded cheese like Daiya brand.
Ground Beef Version: Try our Beef Burritos recipe instead. They are very similar and freeze well.
Where We Get Our Chicken: We get our chicken from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, grass-fed beef, and wild salmon–and have used it for years ourselves.
Which gluten free tortillas did you use? Worried about them falling apart in freezer
It’s been a long time since I used gf tortillas. I’m sorry but I don’t remember. I just did some quick research and it sounds like Mission, La Tortilla Factory, and BFree gluten free ones all work well for the freezer according to the internet. I hope that helps!
Would it be possible to make these and put all of them together into a large casserole dish?
I haven’t tested that with this particular recipe, but I think it could work. You may want to cover the whole thing with foil for most of the time it’s in the oven and then heat them until warmed all the way through (will likely take a bit longer).
These were delicious! I subbed pinto beans for the black beans so the beans were more hidden in with the mixture. Skipped the corn and used 90 sec microwaveable brown rice. Froze the burritos at that point, and then thawed in fridge. Browned them in a skillet, and then microwaved them so filling was heated through. Will definitely make again!
Hi Lori. Thanks for taking the time to detail your substitutions and method for others who might be thinking of doing something similar. Glad you enjoyed these.
Tasted great! A wee bit salty. I used white rice so maybe that’s why some of my rice didn’t cook to well. Overall super great, quick, and easy!
Thanks for your feedback Allison. Glad you enjoyed it.
I made these for my son and husband on Friday night – it’s a “KEEPER”! My son really loved them. Thanks for the recipe!!
So glad to hear this Natalie! Thank you for taking the time to tell us!
These are the best burritos I’ve ever made or eaten. I prepped the individual components early in the day & it made for a super easy, quick dinner. I served them with your guacamole recipe too, which also happens to be the best I’ve ever eaten! Your recipes are always a success, I’ve made so many & never had a fail!
Thank you so much for your high praise and kind words Anna. We are so glad you are a part of our Thriving Home community!
I tried your Chicken Burrito Recipe and the Taco Seasoning. I didn’t add corn, rice and only had ground chicken. The results were still delicious. The taco seasoning recipe gives the burritos that great flavor. This one is my burrito recipe from now on. Thank you so much for sharing💜
Hi Maria! Thank you for taking the time to leave a review and let us know what worked for you. So glad you liked it!
This recipe is a game changer for busy families!
Thanks for the review, Laurie. 🙂
I love this recipe and have made it several times! I am the only one who likes burritos in my house so I freeze them. They are a quick grab-and-go meal to take for lunch on days I don’t work at home and I stash some in the freezer of our travel trailer for when I don’t want to cook. Filling, tasty and satisfying. Thank you for the recipe!
Great feedback. Thanks, Danah!
I made this as a freezer meal for my daughter and her family and they absolutely loved it! They are asking for it again. 🙂
We love hearing when our freezer meals are shared with others. What a blessing to them! Glad they enjoyed it!
So good and so easy!!!! Love finding easy recipes with fresh ingredients. It was hit with the whole family
Awesome! Thanks for taking the time to leave a review, Brooke.
These were a hit with my entire family! So full of flavor, so easy to make and a great way to fill the freezer with quick on the go lunches or dinners! Highly recommend this recipe! If doing Weight Watchers and using the low carb tortillas, they are very WW friendly! Definitely a freezer meal win for our family!
Thanks for the feedback, Stephanie. I hadn’t thought about them being WW friendly, so that’s great to know!
Do you have nutrition info for this?