These crispy Southwest Chicken Grilled Burritos are stuffed with rice, black beans, peppers, onions and cheese. They’re quickly crisped in a skillet on the stove and ready in under 30 minutes!
Adding a super simple rotisserie chicken recipe to my menu is seriously one of the best things I can do for myself to get through a busy week. Or any week, really!
These protein and fiber loaded Southwest Chicken Grilled Burritos are a quick and totally satisfying meal that everyone in my house loves. This dinner can be on your table in less time than it takes to run out and grab takeout.
And, you don’t need to fire up a grill to make grilled burritos. A quick turn in a hot skillet on the stove is all they need to warm the filling and create a crispy exterior.
- Chicken – Shredded rotisserie chicken breast meat or your own fully cooked chicken.
- Rice – We love these with cooked brown rice and it adds a punch of whole grain fiber.
- Tortillas – I think spinach wraps kind of drive home the Southwest vibe of these burritos but I’ve also done the with whole wheat tortillas.
- Veggies – Diced onion and either red or orange bell pepper.
- Seasoning – Cumin, chili powder, garlic, powder, salt, and pepper. I’ve listed coriander as an optional ingredient because I realize a lot of people don’t have it on hand, but you should! A little coriander adds an earthy, citrusy, almost floral note to recipes that is unique and totally delicious.
- Lime – Lime juice adds great citrus flavor to the rice and bean mixture.
- Optional for serving – I like to set out light sour cream, salsa, and hot sauce.
How to Make Southwest Chicken Grilled Burritos
- Sauté the onion and bell pepper in the oil over medium heat until tender, about 3 to 4 minutes. Remove the skillet from the heat.
- In a large bowl, toss the cooked rice and black beans with the cooked veggies. Add the lime juice and season with the cumin, chili powder, garlic powder, coriander (if using) salt and pepper, and toss again.
- Sprinkle the cheese over a tortilla, leaving a ½-inch border around the edges (it should cover the whole tortilla with a little empty border), then spoon an equal amount of the rice and bean mixture down the center.
- Finally, top the mixture with the chicken.
Spice it Up!
If you like it hot, add a little hot sauce to your burritos before rolling them up and serve them with additional hot sauce or salsa on the side.
- Fold the sides of the tortilla in and over the filling about 1- to 2-inches (this will close the ends and prevent the filling from falling out).
- Now fold the bottom over the filling and roll it up. Repeat to make the remaining burritos.
- Wipe the skillet down with a paper towel and coat it with nonstick cooking spray. Spray the seam side of the burritos with nonstick cooking spray and set two burritos, seam-side down in the skillet over medium-low heat. .Press them lightly with a spatula to help them seal (don’t totally flatten, just press lightly). Cook until golden brown and crisp on the bottom, 2 to 3 minutes.
- Spray the tops of the burritos with more cooking spray and flip. Cook for another 2 to 4 minutes until golden and the filling is warmed through.
To keep the first batch of burritos warm while you cook the rest, place them on a foil lined baking sheet and transfer them to an oven set to 200 degree F.
You can save time by cooking the brown rice in advance. Just toss it with a little water and warm it in microwave to fluff it back up a bit before mixing it with the beans, peppers, and seasonings.
You can also cook the onions and peppers and assemble the filling completely in advance, if you’d like. I recommend warming the refrigerated filling through on the stove or in the microwave, tossed with a little water for the rice, before assembling the burritos.
More Southwest Inspired Recipes
- Southwest Ground Chicken Burgers
- Cilantro Lime Chicken with Tex-Mex Cauliflower Rice
- Portobello Mushroom Fajitas
- Chili Lime Chicken Tacos
- Southwest Turkey Taco Bowls
Southwest Chicken Grilled Burritos
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 1 small red or orange bell pepper, diced (about 1 cup)
- 1 cup cooked brown or white rice
- 15 ounce can black beans, lightly rinsed and well drained
- 1 lime, juiced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon coriander, optional but yum!
- 2 to 3 cups coarsely shredded rotisserie chicken
- 2 cups shredded pepper Jack sharp cheddar, or a combo
- 6 spinach wraps or burrito size flour tortillas
- Heat the oil in a large nonstick skillet over MEDIUM heat (you’ll use the same skillet to cook the burritos so it needs to be at least 12-inches). Sauté the onion and bell pepper until tender, about 3 to 4 minutes. Remove the skillet from the heat.
- Place the cooked rice and black beans in a large bowl and add the cooked veggies. Add the lime juice and toss to combine. Season with the cumin, chili powder, garlic powder, salt and pepper, and toss again. Set aside.
- Sprinkle the cheese over a tortillas, leaving a ½-inch border around the edges (should cover whole tortilla with a little empty border), then spoon an equal amount of the rice and bean mixture down the center of each tortilla. Top with the chicken.
- Fold the sides of one of the tortillas in and over the filling about 1- to 2-inches (this will close the ends and prevent the filling from falling out). Now fold the bottom over the filling and roll it up. Repeat to roll remaining burritos.
- Wipe the skillet down with a paper towel and coat with nonstick cooking spray. Return it to MEDIUM-LOW heat.
- Spray the seam side of burritos with nonstick cooking spray. Set two burritos, seam-side down in the skillet (I can fit two side by side in my large skillet) and press them lightly with a spatula to press them down and help them seal (don’t totally flatten, just press lightly). Cook until golden brown and crisp, 2 to 3 minutes.
- Spray the tops with nonstick cooking spray and flip. Cook for another 2 to 4 minutes until golden and the filling is warmed through. You can roll and hold in place, if needed, so that all sides are toasted.
- Transfer the burritos to a cutting board and slice them in half. Repeat with remaining burritos.
- Serve with sour cream, salsa, or hot sauce for dipping.
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