If you're craving something flavorful, satisfying, and just downright delicious, this Cheesy Ground Chicken and Rice Burritos Recipe is a total winner. Perfect for busy weeknights or a cozy weekend dinner, these burritos are packed with tender ground chicken, fragrant spices, and melty cheese wrapped in warm tortillas. You'll love how quick it comes together and how every bite feels like a comforting hug.
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Why You’ll Love This Cheesy Ground Chicken and Rice Burritos Recipe
This recipe strikes the perfect balance between comforting and fresh, with juicy ground chicken layered with spices and colorful veggies, all wrapped in melty cheese. It’s a fast, no-fuss dinner that leaves you feeling nourished and satisfied.
- Texture you want: Juicy, tender chicken meets creamy melted cheese and soft rice for every bite.
- Flavor that pops: The smoky chipotle and lively salsa verde bring warmth and a hint of tang.
- Everyday ingredients: Using staples like bell peppers, garlic powder, and rice keeps it simple and accessible.
- Works for any night: Whether you’re whipping up dinner after work or meal prepping, this recipe fits right in.
Ingredient Spotlight
I like to highlight the trio that really makes the Cheesy Ground Chicken and Rice Burritos Recipe stand out: ground chicken, the fresh veggies, and of course, the cheese. You can tweak these ingredients without losing the magic.
- Ground Chicken: Lean but juicy, it cooks quickly and soaks up all the flavors perfectly.
- Red Bell Pepper: Adds a mild sweetness and a pop of vibrant color.
- Shredded Cheddar & Monterey Jack Cheese: They melt beautifully, creating that irresistible gooey texture.
Seasonality & Sourcing
Whenever I make this Cheesy Ground Chicken and Rice Burritos Recipe, I grab fresh red bell peppers from local farmers’ markets if I can—they tend to be sweeter and more flavorful in summer. Ground chicken is usually available year-round at good grocery stores, and if you want to save a bit, buying in bulk or frozen works great here. For the salsa verde, homemade or a trustworthy jarred version does the trick, especially when tomatoes are out of season.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by chopping your bell pepper, onion, and jalapeño (if you’re using it). Then heat your pan over medium until your oil is shimmering but not smoking—this helps the chicken cook evenly and prevents sticking. Avoid cranking the heat too high here; otherwise, the chicken might brown on the outside and stay undercooked inside, which nobody wants.
Step 2 — Cook & Build Flavor
Add the ground chicken and chopped veggies to the pan, seasoning with a pinch of salt to draw out flavors. Break the chicken as it cooks so everything mixes smoothly. When the chicken is no longer pink—usually after 7 to 8 minutes—it’s time to stir in the garlic powder, chili powder, cumin, and salt. Give it a minute or two to toast those spices in the pan. Then fold in your cooked rice, salsa verde, and chipotle sauce for that smoky kick. Taste early and often—you can always tweak seasoning here before turning off the heat.
Step 3 — Finish & Rest
Let the skillet sit off the heat for a few minutes so the flavors meld nicely. I like to keep the mixture warm enough to melt the cheese when assembling but not too hot to tear the tortillas. The combination resting like this helps the rice soak in the savory juices, making every bite more cohesive and tender.
Troubleshooting Cheesy Ground Chicken and Rice Burritos Recipe
If your filling feels dry, adding a splash of chicken broth or more salsa verde can instantly revive it. Too bland? A pinch more salt or a squeeze of fresh lime livens things up beautifully. If the burritos come out soggy, it’s usually from overfilling or wrapping while the filling’s still too hot—letting it cool a bit before rolling helps keep the tortillas crisp when toasted.
Pro Tips
One of my favorite little tricks for the Cheesy Ground Chicken and Rice Burritos Recipe is to toast the burritos seam side down first—it seals everything shut and creates a nice, golden crust. Also, don’t rush folding the tortillas; warm them enough so they’re flexible but not overly soft to avoid tearing.
- Heat control: Cook the chicken mixture over medium heat to keep it juicy, avoiding high heat that dries it out.
- Timing window: Assemble and toast burritos right after the filling rests to enjoy melty cheese at its best.
- Make-ahead move: Prepare the filling a day ahead and reheat gently before building burritos for faster evenings.
- Avoid this pitfall: Don’t overload the tortillas; overstuffing can cause tearing and sogginess.
Variations & Substitutions
If you want to mix things up, swap ground chicken for turkey or even lean ground beef for a richer flavor. For a vegetarian twist, sauté crumbled tofu or beans with the seasonings and veggies instead. You can also experiment with different cheese blends; pepper jack or a smoked gouda add interesting notes. If you’re avoiding heat, skip the jalapeño and chipotle sauce and use mild salsa instead, but keep the garlic and cumin for that cozy depth.
Great Debates
People often debate the best fat for sautéing here—avocado oil or olive oil? I lean toward avocado oil because it has a higher smoke point, making it more forgiving for medium heat cooking without burning. But if you love the fruity flavor of olive oil, go for it! Both work well and it often comes down to personal preference or what you have on hand.
Make-Ahead, Storage & Freezing
You can store any leftover filling in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat it gently on the stove or in the microwave to keep it moist before assembling fresh burritos. Fully assembled burritos freeze well—wrap them individually in foil and store in a freezer bag for up to 3 months. Thaw in the fridge overnight and re-toast in a pan or oven to restore that toasty exterior.
Yield & Conversions
This recipe makes 4 extra-large burritos, perfect for a family meal or a couple of leftovers. To double, simply double all ingredients. Halving works just as easily for a smaller batch. For metric conversions: use about 225g ground chicken, 120g cooked rice, and tortillas roughly 25-30cm in diameter.
Serving Ideas & Pairings
These burritos love some creamy sour cream or cool guacamole for dipping, adding a fresh brightness. On the side, I often serve simple refried beans or a crisp salad with lime vinaigrette. A handful of crunchy tortilla chips and extra salsa adds a satisfying crunch and bursts of flavor. It’s a meal that feels just right without too much fuss.
FAQs
Absolutely! Brown rice adds a nuttier flavor and more fiber. Just be sure it's fully cooked before mixing it into the filling to keep the texture right.
They offer a mild to moderate heat—not overwhelming but with a nice smoky kick. You can always adjust the jalapeño amount or omit the chipotle sauce to suit your taste.
Yes, by substituting the ground chicken with seasoned plant-based crumbles or lentils and using vegan cheese, you can enjoy a tasty vegan version of this recipe.
Reheat in a dry pan over medium heat or in the oven wrapped loosely with foil to keep the tortilla crisp and the cheese melty. Avoid microwaving directly as it tends to make tortillas rubbery.
Notes, Tools & Special Equipment
Use a large nonstick skillet to keep the chicken from sticking and make stirring easy—mine’s about 12 inches. A sharp knife for chopping peppers and onions will speed things up and ensure uniform pieces. You don’t need fancy tools here; just a good spatula for breaking up the meat and a medium heat setting on your stove for consistent cooking. If you have a digital thermometer, aim for an internal chicken temp of 165°F for safety and juiciness.
PrintPrintable Recipe 📖
Cheesy Ground Chicken and Rice Burritos Recipe
Cheesy Ground Chicken and Rice Burritos are a delicious and satisfying meal featuring seasoned ground chicken, sautéed vegetables, cooked rice, and a blend of cheeses wrapped in warm flour tortillas. Perfectly toasted until golden and melty, these burritos deliver bold flavors with a hint of chipotle and a satisfying cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Ingredients
Main Ingredients
- 1 tablespoon Avocado Oil or Olive Oil
- 8 oz Ground Chicken
- ½ cup chopped Red Bell Pepper
- ⅓ cup chopped White Onion
- 1 tablespoon finely chopped Jalapeño Pepper (optional)
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Kosher Salt (or ¼ teaspoon Sea Salt), plus more to taste
- ½ teaspoon Ground Cumin
- 1 cup Cooked Rice
- ¼ cup Salsa Verde or your favorite salsa
- 1 tablespoon Chipotle Sauce
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Cook the Ground Chicken and Vegetables: Heat 1 tablespoon avocado or olive oil in a large nonstick skillet over medium heat. Once hot, add 8 oz ground chicken, ½ cup chopped red bell pepper, ⅓ cup chopped white onion, and 1 tablespoon finely chopped jalapeño pepper. Season with a pinch of salt. Cook for 7-8 minutes, breaking the chicken into small pieces as it cooks until the chicken is cooked through and vegetables are softened.
- Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon kosher salt, and ½ teaspoon ground cumin into the chicken and veggies. Cook for 1-2 minutes to toast the seasonings and enhance the flavors.
- Add Filling and Flavor: Add 1 cup cooked rice, ¼ cup salsa verde, and 1 tablespoon chipotle sauce to the skillet. Stir well to combine all ingredients evenly. Taste and adjust seasoning with additional salt if necessary. Turn off the heat.
- Build and Toast the Burritos: Lay one extra large flour tortilla on a flat surface. Spread ¼ cup shredded cheese down the center. Top with a heaping ½ cup of the chicken filling, then sprinkle another ¼ cup of shredded cheese over the filling. Fold the sides of the tortilla inward and roll tightly into a burrito. Toast the burrito seam-side down in a nonstick pan over medium heat, toasting the bottom and then the top until golden and cheese is melted.
- Serve and Enjoy: Serve the burritos hot. Optional accompaniments include sour cream, salsa, guacamole, creamy refried beans, or your favorite chips and salsa for a complete meal.
Notes
- For extra heat, include the jalapeño pepper or add more chipotle sauce.
- Use cooked rice ahead of time or leftover rice to speed up preparation.
- If preferred, substitute ground chicken with ground turkey or lean ground beef.
- For a gluten-free option, use gluten-free tortillas.
- To melt the cheese thoroughly, cover the pan briefly while toasting the burrito.
- These burritos can be made in advance and refrigerated; reheat in a skillet or microwave before serving.
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