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Cheesy Ground Chicken and Rice Burritos

Delicious Cheesy Ground Chicken and Rice Burritos You’ll Love

These Cheesy Ground Chicken and Rice Burritos come together quickly for a satisfying meal that is customizable and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Avocado Oil Olive oil is a great substitute.
  • 1 pound Ground Chicken Can be substituted with ground turkey or lean beef.
  • 1 cup Red Bell Pepper Can use green, yellow, or orange bell peppers.
  • 1 cup White Onion Yellow onion works well as an alternative.
  • 1 medium Jalapeño Pepper Omit for a milder flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can work in a pinch.
  • 1 teaspoon Chili Powder Use your preferred blend.
  • 1 teaspoon Kosher Salt Sea salt is a suitable option.
  • 1 teaspoon Ground Cumin Feel free to omit if you prefer.
  • 2 cups Cooked Rice White or brown rice works great.
  • ½ cup Salsa Verde Any favorite salsa can substitute.
  • 2 tablespoons Chipotle Sauce Can be omitted or replaced with red salsa.
For the Cheese Layer
  • 1 cup Shredded Cheddar Cheese Substitute with any cheese of your choice.
  • 1 cup Shredded Monterey Jack Cheese Pepper Jack is a great choice for extra spice.
For the Wrap
  • 4 extra large Flour Tortillas Corn tortillas can be used for a gluten-free alternative.

Equipment

  • Large skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Once the oil shimmers, add 1 pound of ground chicken, along with diced red bell pepper, chopped white onion, and jalapeño (if using). Season with kosher salt and cook for 7-8 minutes, breaking apart the chicken until it's fully cooked and no longer pink.
  2. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and 1 teaspoon of ground cumin. Stir everything together and allow the spices to cook for an additional 1-2 minutes.
  3. Stir in 2 cups of cooked rice and ½ cup of salsa verde, mixing thoroughly. Add 2 tablespoons of chipotle sauce if desired.
  4. Take an extra-large flour tortilla and lay it flat. Sprinkle a layer of shredded cheddar cheese, followed by a scoop of the chicken and rice filling. Add more cheese on top, then fold the sides and roll into a burrito.
  5. Return the skillet to medium heat, and place the burritos seam-side down. Toast for 3-4 minutes until golden brown, then flip to toast the other side.
  6. Transfer the burritos to a plate and let cool for a minute. Slice in half and serve with fresh salsa, guacamole, or sour cream.

Nutrition

Serving: 1burritoCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Let burritos cool slightly before wrapping for storage to maintain crispiness. Customize filling with black beans or corn for added nutrition.

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