Shredded Chicken Burrito
A warm, soft flour tortilla stuffed with juicy shredded chicken, seasoned Mexican rice, creamy refried beans, and a sprinkle of cheese. Every bite delivers layers of spice, zest, and comfort, wrapped up tight for a satisfying handheld meal.
For 4 servings
- prep · ~20 min
Poach and shred the chicken.
1.Place chicken breast in a saucepan. Cover with water, add salt, peppercorns, and bay leaf.2.Bring to a gentle boil and cook until the chicken is tender and fully cooked (15-20 minutes).3.Remove the chicken and shred it using two forks. Discard the poaching liquid. - steam · ~15 min
Cook the Mexican rice.
1.Rinse basmati rice and drain well.2.In a small pot, bring 1 cup of water to a boil. Add the rice and a pinch of salt.3.Cover and simmer on low heat until the water is absorbed and rice is fluffy (12-15 minutes).4.Fluff with a fork and mix in the tomato puree and cumin powder. Keep warm. - pressure cook · ~25 min
Cook the beans and prepare the refried beans.
1.Drain the soaked pinto beans and add them to a pressure cooker with 1.5 cups of fresh water.2.Pressure cook for 4 whistles or until completely soft.3.Once cooled, drain most of the liquid but reserve some. Mash the beans roughly with a potato masher.4.In a skillet, heat 1 tsp of oil. Sauté half the chopped onion and garlic until translucent. Add the mashed beans and chili powder. Cook until the mixture thickens slightly. - fry · ~10 min
Season the shredded chicken.
1.In the same skillet, heat the remaining 1 tsp of oil.2.Add the cumin seeds until they start to crackle.3.Add the remaining onion and garlic. Sauté until golden.4.Add the shredded chicken and a pinch of salt. Stir-fry for 3-4 minutes until the chicken is slightly crisped at the edges.5.Finish with a squeeze of fresh lime juice. - steam · ~2 min
Warm the tortillas.
1.Heat a dry skillet over medium heat.2.Warm each flour tortilla for about 20 seconds per side until pliable and slightly puffed. - assemble
Assemble the burritos.
1.Lay a warm tortilla flat on a clean surface.2.Spread a generous spoonful of refried beans down the center.3.Top with a scoop of the seasoned rice and the shredded chicken.4.Sprinkle shredded cheddar cheese and fresh cilantro over the filling.5.Fold the sides in, then roll the tortilla tightly from the bottom up to form a burrito.TIPDon't overfill the burrito. Use less filling than you think you need to ensure a tight wrap that won't split. - serve
Serve immediately.
1.Slice each burrito in half diagonally and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred the chicken while it's still warm for easier pulling and better texture.
- 2Toast the cumin seeds in oil until fragrant before adding onions to deepen the flavor.
- 3Don't overfill the tortilla; a tight roll prevents the burrito from bursting open.
- 4Warm the tortillas in a dry skillet to make them pliable and prevent tearing.
- 5Make the refried beans ahead and refrigerate; they reheat beautifully for quick assembly.
- 6Let the assembled burrito rest seam-side down for 1 minute before slicing to seal it.
- 7Use leftover poaching liquid to cook the rice for extra chicken flavor.
Adapt it for your goals.
Vegetarian
Replace the shredded chicken with sautéed mushrooms or roasted sweet potatoes for a hearty plant-based burrito that still delivers on texture and flavor.
low carbLow-carb
Swap the flour tortilla for large lettuce leaves or low-carb wraps, and skip the rice to reduce carbs while keeping the protein and beans.
spicy chipotleSpicy chipotle
Add 1-2 minced chipotle peppers in adobo sauce to the refried beans for a smoky, spicy kick that elevates the entire burrito.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides a high-quality, low-fat protein that supports muscle repair and keeps you full.
Fiber from Beans
Pinto beans are rich in dietary fiber, aiding digestion and promoting a steady release of energy.
Antioxidants from Spices
Cumin and chili powder add antioxidants that may help reduce inflammation and support immune health.
Frequently asked questions
Yes, use one 15-ounce can of pinto beans, drained and rinsed. Skip the pressure cooking and mash them directly with the sautéed onion and garlic.
