Description
These Cheesy Ground Chicken and Rice Burritos are a quick and easy meal packed with flavorful seasoned chicken, melted cheddar and Monterey Jack cheese, and a touch of spicy chipotle sauce. Perfect for a satisfying lunch or dinner, this recipe combines ground chicken sautéed with bell peppers and onions, mixed with rice and salsa, then wrapped in large flour tortillas and toasted to golden perfection.
Ingredients
Scale
Protein & Veggies
- 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)
Spices
- 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
Other Ingredients
- 1 cup Cooked Rice
- 1/4 cup Salsa Verde or your favorite salsa
- 1 tbsp. Chipotle Sauce
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Cook the Chicken and Vegetables: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Add the ground chicken, chopped red bell pepper, chopped white onion, and jalapeño if using. Season with a pinch of salt. Cook for 7 to 8 minutes, breaking up the chicken with a spoon as it cooks, until the meat is fully browned and vegetables are softened.
- Toast the Seasonings: Stir in garlic powder, chili powder, kosher salt, and ground cumin into the skillet. Cook for an additional 1 to 2 minutes, allowing the spices to toast and release their flavors.
- Combine Rice and Sauces: Add the cooked rice, salsa verde, and chipotle sauce to the skillet. Stir everything together until evenly combined. Turn off the heat and taste the filling to adjust seasoning as needed.
- Prepare the Burritos: Lay out one flour tortilla on a flat surface. Spoon 1/4 cup of shredded cheese down the center. Add a heaping 1/2 cup of the chicken and rice filling on top of the cheese. Sprinkle another 1/4 cup of shredded cheese over the filling.
- Roll the Burritos: Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling securely.
- Toast the Burritos: Heat a nonstick skillet over medium heat. Place the burrito seam side down in the skillet and toast until golden brown, about 2 to 3 minutes. Flip and toast the other side until equally golden and the cheese inside is melted.
- Repeat: Repeat the filling, rolling, and toasting process with the remaining tortillas and filling until all burritos are made.
- Serve: Serve the burritos warm with your choice of sour cream, salsa, guacamole, or other favorite sides.
Notes
- You can substitute ground turkey or beef for the chicken if preferred.
- For a spicier burrito, increase the amount of jalapeño or add hot sauce to the filling.
- Use brown rice or cauliflower rice as healthier alternatives.
- Make sure to toast the burritos seam side down first to help seal the wrap and prevent it from unrolling during toasting.
- These burritos can be wrapped in foil and refrigerated for up to 3 days or frozen for longer storage.
