Description
Cheesy Ground Chicken and Rice Burritos are a cozy, weeknight-friendly dinner made with seasoned ground chicken, fluffy rice, salsa verde, and plenty of melted cheese wrapped in toasted tortillas.
Ingredients
1 tbsp avocado oil or olive oil
8 oz ground chicken
1/2 cup red bell pepper, chopped
1/3 cup white onion, chopped
1 tbsp jalapeño pepper, finely chopped (optional)
1 tsp garlic powder
1 tsp chili powder
1/2 tsp kosher salt, plus more to taste
1/2 tsp ground cumin
1 cup cooked rice
1/4 cup salsa verde
1 tbsp chipotle sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 extra-large flour tortillas (burrito size)
Instructions
Heat the oil in a large nonstick skillet over medium heat. Add ground chicken, red bell pepper, onion, and jalapeño. Season lightly with salt and cook 7–8 minutes, breaking the chicken into small pieces, until fully cooked.
Stir in garlic powder, chili powder, kosher salt, and cumin. Cook 1–2 minutes to toast the spices.
Add cooked rice, salsa verde, and chipotle sauce. Stir until well combined, taste, and adjust seasoning if needed. Remove from heat.
Lay a tortilla flat and sprinkle 1/4 cup shredded cheese down the center. Top with about 1/2 cup chicken and rice filling, then add another 1/4 cup cheese.
Fold in the sides and roll tightly into a burrito.
Toast burritos seam-side down in a nonstick skillet over medium heat until golden, then flip and toast the other side.
Serve warm with sour cream, salsa, or guacamole if desired.
Notes
Freshly shredded cheese melts best.
Do not overfill the burritos to keep them easy to roll.
These burritos reheat well and are great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg