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Cheesy Ground Chicken and Rice Burritos

Cheesy Ground Chicken and Rice Burritos for Cozy Nights

Cheesy Ground Chicken and Rice Burritos are a perfect blend of tender ground chicken, veggies, and gooey cheese for a comforting dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon avocado oil Cooking fat ideal for sautéing; substitute with olive oil if preferred.
  • 1 pound ground chicken Main protein source that's flavorful and easy to cook; can swap with ground turkey or lean ground beef.
  • 1 red bell pepper Adds a sweet crunch and vibrant color; swap with any other bell pepper for variation.
  • 1 white onion Enhances overall flavor in the filling; yellow onion works too.
  • 1 jalapeño pepper Provides optional heat; can be omitted for a milder flavor.
  • 1 teaspoon garlic powder Adds depth and enhances the savory notes of the dish.
  • 1 tablespoon chili powder Brings in that classic Tex-Mex spice; adjust to taste for heat level.
  • 1 teaspoon kosher salt Essential for flavor enhancement; taste and adjust based on your salt preference.
  • 1 teaspoon ground cumin Adds a warm, earthy dimension to the filling.
  • 2 cups cooked rice Provides bulk and texture; both white and brown rice work wonderfully.
For the Sauce
  • ½ cup salsa verde Moisture and bright flavor; swap with red salsa if desired.
  • 2 tablespoons chipotle sauce Introduces a smoky kick; may be replaced with chopped chipotles in adobo for a richer taste.
For the Cheese
  • ¼ cup shredded cheddar cheese Melts beautifully, offering a gooey texture; any Mexican cheese blend works well too.
  • ½ cup shredded Monterey Jack cheese Creamy and perfect for melting; can substitute with Colby Jack.
For Wrapping
  • 4 extra large flour tortillas Critical for wrapping the filling; ensure they're big enough for a proper burrito fold.

Equipment

  • nonstick skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of avocado oil in a nonstick skillet over medium heat. Add 1 pound of ground chicken, 1 chopped red bell pepper, 1 finely chopped white onion, and 1 diced jalapeño (if using). Sauté for 7-8 minutes until the chicken is no longer pink and the vegetables have softened.
  2. Add 1 teaspoon of garlic powder, 1 tablespoon of chili powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground cumin to the skillet. Stir well and let the seasonings bloom for 1-2 minutes.
  3. Add 2 cups of cooked rice, ½ cup of salsa verde, and 2 tablespoons of chipotle sauce to the skillet. Stir everything together and cook for an additional 2 minutes to meld the flavors.
  4. Take an extra-large flour tortilla and lay it flat. Sprinkle a generous amount of shredded cheddar cheese (about ¼ cup) in the center, followed by ½ cup of the prepared filling, and finish with another sprinkle of shredded Monterey Jack cheese. Fold the sides in and roll tightly into a burrito.
  5. Return the skillet to medium heat and place the burrito seam-side down. Toast for about 3-4 minutes on each side until golden brown and crispy.
  6. Remove the burritos from the skillet, let cool for a minute before slicing. Serve with toppings like sour cream, guacamole, or fresh salsa.

Nutrition

Serving: 1burritoCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 10mg

Notes

Consider adding fresh cilantro or a squeeze of lime juice before serving for extra flavor.

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