Name: Cheesy Ground Chicken and Rice Burritos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp. Avocado Oil (or Olive Oil); 8 oz. Ground Chicken; 1/2 cup chopped Red Bell Pepper; 1/3 cup chopped White Onion; 1 tbsp. finely chopped Jalapeño Pepper (optional); 1 tsp. Garlic Powder; 1 tsp. Chili Powder; 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste); 1/2 tsp. Ground Cumin; 1 cup Cooked Rice; 1/4 cup Salsa Verde (or your favorite salsa); 1 tbsp. Chipotle Sauce; 1 cup Shredded Cheddar Cheese; 1 cup Shredded Monterey Jack Cheese; 4 Extra Large Flour Tortillas (burrito-sized)

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Introduction

These Cheesy Ground Chicken and Rice Burritos are a flavorful and satisfying meal that comes together quickly. Packed with seasoned chicken, veggies, melted cheese, and rice, they deliver a comforting, delicious punch in every bite.

A close-up image of a burrito cut in half, placed on a white plate over a white marbled texture. The burrito has a light brown toasted tortilla with small char marks on the surface. Inside, there are at least three visible layers: a base layer of white rice mixed with small pieces of orange and green vegetables, a middle layer of cooked ground meat or beans with a reddish sauce, and a top layer of melted light yellow cheese that stretches slightly between the two halves. The filling looks moist and tightly packed, with some small bits of tomato and green herbs mixed in. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. Avocado Oil (or Olive Oil)
8 oz. Ground Chicken
1/2 cup chopped Red Bell Pepper
1/3 cup chopped White Onion
1 tbsp. finely chopped Jalapeño Pepper (optional)
1 tsp. Garlic Powder
1 tsp. Chili Powder
1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste)
1/2 tsp. Ground Cumin
1 cup Cooked Rice
1/4 cup Salsa Verde (or your favorite salsa)
1 tbsp. Chipotle Sauce
1 cup Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
4 Extra Large Flour Tortillas (burrito-sized)

Instructions

Step 1: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Once hot, add the ground chicken, red bell pepper, white onion, and jalapeño pepper (if using). Season with a pinch of salt. Cook for 7-8 minutes, breaking the chicken into small pieces and stirring occasionally, until the chicken is cooked through and the vegetables are softened.
Step 2: Stir in the garlic powder, chili powder, kosher salt, and ground cumin. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Step 3: Add the cooked rice, salsa verde, and chipotle sauce to the skillet. Stir well to combine, then taste and adjust seasoning with more salt if needed. Remove the skillet from heat.
Step 4: Lay a flour tortilla flat on a clean surface. Spread about 1/4 cup of shredded cheese down the center, then top with a heaping 1/2 cup of the chicken and rice mixture. Sprinkle another 1/4 cup of shredded cheese over the filling. Fold the sides of the tortilla inward and roll it up tightly into a burrito.
Step 5: Heat a nonstick pan over medium heat. Place the burrito seam side down and toast until golden brown. Flip to toast the other side and gently press to melt the cheese inside. Repeat with remaining burritos.
Step 6: Serve warm with your favorite sides or dips like sour cream, guacamole, or extra salsa.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice over the filling before rolling the burritos.
Swap ground chicken for ground turkey or beef if preferred.
Omit the jalapeño for a milder version or add more for extra heat.
Use brown rice or cauliflower rice as a healthier alternative.
To make the burritos crispier, toast them in a lightly oiled pan or use a sandwich press.

Storage

Store leftover burritos wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through. For longer storage, wrap burritos individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a burrito cut in half and placed on a white plate, resting on a white marbled surface. The burrito has a light golden-brown toasted tortilla on the outside with some darker spots, showing a soft and slightly crispy texture. Inside, there are two visible layers: the base layer consists of cooked rice that looks fluffy and white with some seasoning, and the top layer has a mix of finely chopped vegetables like orange bell peppers and green herbs, mixed with melted cheese creating a gooey texture. The filling looks moist and tender, packed tightly inside the tortilla. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can prepare the filling in advance and assemble the burritos right before serving or store fully assembled burritos in the fridge for up to 3 days.

What can I use instead of salsa verde?

Feel free to substitute salsa verde with any salsa you like, such as tomato-based red salsa, pico de gallo, or even a mild enchilada sauce for a different flavor profile.