Mexican Chicken Burritos

The burrito is northern Mexico's hamburger: a straightforward recipe with innumerable, personal variations. The authentic Mexican burrito is simple but filling and hearty, suitable for a meal all by itself.

What You'll Need

  • 12-inch flour tortillas
  • uncooked chicken, approx. 3 to 5 oz. per burrito
  • 1/2 tsp Mexican spices (chili powder, paprika, cumin) per burrito
  • refried pinto beans, approx. 1/4 cup to 3/4 cup per burrito
  • 1 tbsp cooking oil


  • cooked white rice, approx. 1/4 cup per burrito
  • mole poblano sauce, approx. 1 tbsp per burrito
  • green bell peppers
  • white onion
  • shredded oaxaca cheese
Mexican Chicken Burrito

© Sodanie Chea - Mexican Chicken Burrito

Cooking Method

  1. Cut chicken into thin strips. Add oil to frying pan, then spices. Cook chicken strips at medium-high heat until almost done, about 8-12 minutes. Stir semi-regularly to insure even distribution of spices.
  2. Meanwhile, dice any optional vegetables. Add vegetables and rice to chicken pan. Fry until cooked through.
  3. Warm your flour tortillas one by one on a second frying pan. Remove to a plate once warm and pliable. Spread the beans on each tortilla. Add generous spoonfuls of chicken mixture to each tortilla offset from the center. Don't overfill! The mound should not take up more than one-third of the total tortilla's surface area). Add cheese or mole poblano on top, if desired.
  4. Fold the left and right sides of your tortilla about one inch inward. While holding the folds, roll your tortilla tight from the bottom (the edge the meat is closest towards) and upwards. Finish the roll with the seam on the bottom.
  5. To complete sealing and melt cheese, fry the finished burrito on each side for up to thirty seconds per side.
Chicken Burrito

© Alpha - Mexican Burrito