These Chicken Skillet Burritos are a simple, flavorful meal that combines seasoned chicken, black beans, and rice, all wrapped in a warm, cheesy tortilla and crisped to perfection in a skillet. They’re a great choice for a quick weeknight dinner or a satisfying lunch. With minimal ingredients and loads of flavor, these burritos will become a favorite in your meal rotation. Plus, cooking them in a skillet gives you that perfect, crispy outer layer without the need for a deep fryer.

Ingredients:
- 1½ cups cooked rice (warmed)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder (use garlic salt if the rice isn’t already seasoned)
- 2 cups shredded or chopped chicken (cooked)
- 1 can (15 oz) black beans, drained and rinsed
- ¼ cup chopped green onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice (about 1 lime)
- 2 cups shredded cheese (Colby Jack or any preferred blend)
- 1 cup sour cream
- 6 burrito-sized large flour tortillas
Instructions:
1. Prepare the Filling:
- In a large mixing bowl, combine the cooked rice, chili powder, cumin, and garlic powder. Stir until the rice is well coated with the seasonings.
- Add the chicken, black beans, green onion, cilantro, and lime juice to the bowl. Stir everything together until it’s fully combined and evenly distributed.
2. Assemble the Burritos:
- Lay a tortilla flat on a plate or cutting board. Sprinkle a generous amount of shredded cheese over the tortilla, leaving about a 1-inch border around the edges.
- Place 4-5 dollops of sour cream evenly across the cheese layer.
- Spoon about ½ cup of the chicken filling down the center of the tortilla.
- Fold the sides of the tortilla inwards, then roll it up tightly, burrito-style. Set the burrito aside. Repeat the process with the remaining tortillas and filling.
3. Cook the Burritos:
- Spray each burrito lightly with nonstick cooking spray to help it crisp up.
- Heat a large skillet over medium-high heat. Place the burritos seam-side down in the skillet. Cook for 4-5 minutes per side, or until the tortilla is golden brown and crispy, and the burrito is warmed through.
- Remove from the skillet and serve hot.
Tips for Success:
- Customize Your Fillings: Feel free to customize the filling with extras like sautéed peppers, corn, or even some diced avocado for a fresh twist.
- Get That Perfect Crisp: For an extra crispy finish, press down gently on the burrito with a spatula as it cooks in the skillet. You can also cover the skillet with a lid for a couple of minutes to ensure the burritos heat all the way through.
- Cheese Varieties: While Colby Jack works great, you can experiment with other cheese varieties like cheddar, pepper jack, or a Mexican blend to change the flavor profile.
- Serve With: These burritos are fantastic on their own, but you can also serve them with salsa, guacamole, or additional sour cream on the side for dipping.
These Chicken Skillet Burritos are the perfect balance of creamy, crispy, and savory. By using simple ingredients, you can create a restaurant-quality burrito at home with minimal effort. Whether for a family dinner or meal prep for the week, these burritos are sure to please!
Chicken Skillet Burritos
Course: CHICKEN7
servings10
minutes5
minutesIngredients
1½ cups cooked rice (warmed)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder (use garlic salt if the rice isn’t already seasoned)
2 cups shredded or chopped chicken (cooked)
1 can (15 oz) black beans, drained and rinsed
¼ cup chopped green onion
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice (about 1 lime)
2 cups shredded cheese (Colby Jack or any preferred blend)
1 cup sour cream
6 burrito-sized large flour tortillas
Directions
- These Chicken Skillet Burritos are a simple, flavorful meal that combines seasoned chicken, black beans, and rice, all wrapped in a warm, cheesy tortilla and crisped to perfection in a skillet. They’re a great choice for a quick weeknight dinner or a satisfying lunch. With minimal ingredients and loads of flavor, these burritos will become a favorite in your meal rotation. Plus, cooking them in a skillet gives you that perfect, crispy outer layer without the need for a deep fryer.
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