Why You’ll Love This Recipe
This Easy Spicy Chicken Burrito Recipe is a bold, flavorful meal wrapped in a soft tortilla and ready in under 30 minutes. Loaded with tender chicken, zesty rice, spicy sauce, and all your favorite toppings, it’s perfect for meal prep, lunch on the go, or a satisfying dinner. Customizable and crave-worthy, it hits all the right notes of heat, comfort, and convenience.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
flour tortillasboneless, skinless chicken breast or thigholive oiltacoseasoningchili powdercuminpaprikalime juicecooked rice (white, brown, or cilantro-lime)black beans (optional)shredded cheesespicy salsa or hot saucemayonnaise or sour cream (for spicy mayo)salt and pepperlettuce or spinach (optional)avocado or guacamole (optional)
directions
Cut chicken into small cubes or strips. Season with taco seasoning, chili powder, paprika, cumin, salt, pepper, and a splash of lime juice.
Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and fully cooked, about 6–8 minutes. Set aside.
In a small bowl, mix mayonnaise or sour cream with hot sauce to create a spicy mayo.
Warm flour tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
Assemble the burritos: lay down a layer of rice, followed by the cooked chicken, black beans, shredded cheese, spicy mayo, and any optional toppings like lettuce or avocado.
Fold the sides of the tortilla in, then roll tightly from the bottom up.
Place seam-side down in the pan and toast for 1–2 minutes per side until golden and sealed (optional).
Slice and serve hot with extra salsa or hot sauce.
Servings and timing
This recipe makes 4 burritos.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use ground chicken or turkey instead of sliced chicken.
Add sautéed peppers and onions for fajita-style flavor.
Swap in quinoa or cauliflower rice for a low-carb version.
Add chipotle peppers in adobo for smoky heat.
Use pepper jack cheese for extra spice.
storage/reheating
Wrap leftovers in foil and refrigerate for up to 3 days.To reheat, warm in a skillet over medium heat until hot or microwave for 1–2 minutes.Can be frozen—wrap tightly and store for up to 2 months. Thaw overnight before reheating.
FAQs
What makes the burrito spicy?
The chili powder, taco seasoning, and spicy mayo or hot sauce give it a kick.
Can I make it less spicy?
Reduce or omit the chili powder and use mild salsa instead of hot sauce.
Are these good for meal prep?
Yes! Assemble ahead and store in the fridge or freezer.
Can I use rotisserie chicken?
Absolutely—shred it and warm it with the spices for a shortcut.
Do I need to toast the burrito?
Toasting is optional but adds a crispy, golden finish.
Can I make it dairy-free?
Yes—skip the cheese and use a dairy-free alternative for the mayo or sour cream.
Can I add vegetables?
Of course! Bell peppers, corn, and tomatoes work great.
Conclusion
This Easy Spicy Chicken Burrito packs flavor, heat, and texture into one delicious, hand-held meal. Whether you’re looking for a quick weeknight dinner or something to grab on the go, this recipe delivers every time. Bold, filling, and customizable—it’s the kind of burrito you’ll want to make again and again.
Print
Easy Spicy Chicken Burrito Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
This spicy chicken burrito is bold, cheesy, and loaded with flavor. Filled with juicy seasoned chicken, rice, beans, and melty cheese, it’s wrapped in a warm tortilla and ready in under 30 minutes. Great for lunch, dinner, or meal prep – with just the right kick of heat!
Ingredients
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2 cups cooked, shredded or diced chicken (rotisserie works great)
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2 tablespoons olive oil
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1 tablespoon taco seasoning
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 teaspoon lime juice
For the Burritos:
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4 large flour tortillas (10-12 inch)
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1 cup cooked rice (white or Mexican-style)
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1 cup black beans, rinsed and drained
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1 cup shredded cheddar or Mexican blend cheese
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1/2 cup salsa or pico de gallo
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1/4 cup sour cream (optional)
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1/2 avocado, sliced (optional)
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Chopped cilantro, for garnish (optional)
Instructions
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Heat a skillet over medium heat. Add olive oil and the cooked chicken. Sprinkle in taco seasoning, chili powder, smoked paprika, cayenne, and a squeeze of lime juice. Cook for 3–4 minutes, stirring often, until well coated and heated through.
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Warm tortillas in a dry skillet or microwave for 10–15 seconds to make them more flexible.
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Assemble the burritos: Lay out a tortilla and add a spoonful of rice, black beans, spicy chicken, cheese, salsa, sour cream, and avocado (if using).
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Fold and roll the burrito: Fold in the sides, then roll from the bottom up to seal everything inside.
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Optional: Grill the burrito seam-side down in a skillet for 2–3 minutes per side for a crispy exterior.
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Serve warm, topped with extra salsa or cilantro if desired.
Notes
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Use chipotle sauce or hot sauce inside for extra heat.
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Swap rice for cauliflower rice to make it low-carb.
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Great for meal prep—wrap in foil and store in the fridge for up to 3 days.
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