Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1 cup Cooked rice (white or brown)
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Shredded cheddar cheese
- 6 large Flour tortillas
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 2: Stir in the chili powder, cumin, garlic powder, and onion powder. Cook for 1 minute more, stirring constantly.
- Step 3: Reduce heat to low. Add the cooked rice and black beans to the skillet with the chicken. Stir to combine.
- Step 4: Warm the tortillas according to package directions.
- Step 5: To assemble the burritos, place about 1/2 cup of the chicken mixture in the center of each tortilla. Top with shredded cheddar cheese.
- Step 6: Fold in the sides of the tortilla, then fold up the bottom and roll tightly to create a burrito. Serve immediately.
Notes
- Store leftover burritos wrapped tightly in foil in the refrigerator for up to 3 days.
- Reheat burritos in a skillet over medium heat, turning occasionally, for a crispy exterior and warm filling.
- Serve your juicy chicken burritos with a dollop of sour cream and your favorite salsa for an extra burst of flavor.
- For an even juicier filling, add a tablespoon of lime juice to the chicken mixture in the skillet during the last minute of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American