Everyday Kitchen

Mexican · Lunch

Chicken burrito

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Wrap cooked chicken, beans and rice in large tortillas. This recipe starts with cooked rice and drained canned beans.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken burrito
Representative photograph of chicken burrito. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Filling

Wraps

Equipment

Two pans; spoon; clean board; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook chicken · About 12 min

  1. Heat 20 ml neutral oil. Add 500 g chicken breast, sliced, 1 tsp ground cumin, 1 tsp paprika and ¾ tsp salt; cook for 10–12 minutes, turning often. Do not wash raw chicken.

    Check: Chicken reaches 74°C / 165°F.

Heat filling · About 5 min

  1. Add 300 g cooked rice and 240 g cooked black beans, drained to a separate pan with a splash of water; heat for 4–5 minutes.

    Check: Previously cooked rice must be stored safely and reheated only once until steaming hot.

Wrap · About 5 min

  1. Warm 4 large flour tortillas briefly in a dry pan. Divide chicken, rice, beans, 150 g tomato salsa and 80 g cheddar, grated between them. Fold the sides in and roll tightly.

Toast · About 3 min

  1. Toast seam-down in a dry pan for 1–2 minutes per side.

    Check: The wrap is lightly golden; do not overfill.

Tips

  • Use large, soft tortillas.
  • Drain watery salsa before filling.

Substitutions

  • Use cooked pinto beans instead of black beans.
  • Use cooked mutton keema instead of chicken; reheat it thoroughly.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Prepare salsa and cooked chicken one day ahead.
  • Cook rice on the serving day, or follow the short rice storage limit.

FAQ

Can I leave out rice?

Yes. Use more beans or shredded lettuce; the filling volume changes.

Why does the wrap open?

Use less filling and toast with the seam underneath first.

Can I freeze burritos?

Freeze promptly after cooling; thaw in the fridge and heat the centre thoroughly. Follow rice reheating limits.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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