About this recipe

A classic, crowd-pleasing chicken burrito loaded with seasoned shredded chicken, fluffy cilantro-lime rice, creamy refried beans, melted cheese, and fresh toppings — all wrapped up in a warm flour tortilla. This reliable home recipe is easy to customize, great for meal prep, and guaranteed to satisfy the whole family.

Instructions

1. 1

   In a medium saucepan, bring 2 cups of water, the butter, and salt to a boil over ^[high heat]. Add the long-grain white rice, stir once, then reduce heat to ^[low]. Cover tightly and cook for 18 minutes, until the water is absorbed and the rice is tender.

2. 2

   Remove the rice from heat and let it steam, covered, for 5 minutes. Then fluff with a fork, stir in the lime juice and chopped cilantro, and set aside.

3. 3

   While the rice cooks, pat the chicken breasts dry with paper towels. In a small mixing bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly all over the chicken.

4. 4

   Heat olive oil in a large skillet over ^[medium-high heat]. Add the seasoned chicken breasts and sear for 5–6 minutes per side, until golden brown on the outside.

5. 5

   Pour the chicken broth into the skillet, reduce heat to ^[medium-low], and cover. Simmer for 8–10 minutes until the chicken breasts is fully cooked through and reaches an internal temperature of %[165°F]. Remove from heat.

6. 6

   Transfer the chicken breasts to a cutting board and let it rest for 3–4 minutes. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken breasts to the skillet and toss it in the pan juices to keep it moist and flavorful.

7. 7

   Warm the refried beans in a small saucepan over ^[low heat] or in the microwave, stirring until smooth and spreadable. Warm the large flour tortillas 10-inch burrito-size one at a time in a dry skillet over ^[medium heat] for about 20–30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and easy to roll.

8. 8

   Lay a warm large flour tortillas 10-inch burrito-size flat on a clean surface. Spread 2–3 tablespoons of refried beans in a horizontal line across the center, leaving about 2 inches of space on each side. Add a scoop of cilantro-lime long-grain white rice, then a generous portion of shredded chicken breasts.

9. 9

   Top with a sprinkle of shredded Mexican cheese blend, a dollop of sour cream, a spoonful of salsa, and any optional toppings like avocado, romaine lettuce, or pickled jalapenos. Don't overfill — keep the total filling to about 1 cup so the burrito rolls cleanly.

10. 10

    To roll the burrito: fold the two short sides of the large flour tortillas 10-inch burrito-size inward over the filling, then fold the bottom edge up and over the filling, tucking it tightly under the filling as you roll forward. Keep it snug as you roll to the top.

11. 11

    For a sealed, slightly crispy burrito, place it seam-side down in the same dry skillet over ^[medium heat] and toast for 1–2 minutes per side until lightly golden. Slice in half and serve immediately.