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

2 cups cooked, shredded or diced chicken (rotisserie works great)
2 tablespoons olive oil
1 tablespoon taco seasoning
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 teaspoon lime juice

For the Burritos:

4 large flour tortillas (10-12 inch)
1 cup cooked rice (white or Mexican-style)
1 cup black beans, rinsed and drained
1 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa or pico de gallo
1/4 cup sour cream (optional)
1/2 avocado, sliced (optional)
Chopped cilantro, for garnish (optional)

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Instructions

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.
Warm tortillas in a dry skillet or microwave for 10–15 seconds to make them more flexible.
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).
Fold and roll the burrito: Fold in the sides, then roll from the bottom up to seal everything inside.
Optional: Grill the burrito seam-side down in a skillet for 2–3 minutes per side for a crispy exterior.

Serve warm, topped with extra salsa or cilantro if desired.

Notes

Use chipotle sauce or hot sauce inside for extra heat.
Swap rice for cauliflower rice to make it low-carb.
Great for meal prep—wrap in foil and store in the fridge for up to 3 days.