Chicken Burrito

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 17 burritos 1x

Category: Dinner

Method: Instant Pot or Stove

Cuisine: Mexican

INGREDIENTS 

Add to cook instant pot :

1 1/2 cups brown rice, rinsed & drained

1 cup dried black beans, rinsed & drained (skip if cooking on the stove)

2–3 large chicken breasts, boneless & skinless

2 tbsp taco seasoning, low sodium

1 tbsp cumin

1 tbsp garlic powder

1 tsp salt

3 cups water or low sodium broth

Add after :

2 x 15 oz cans of low sodium black beans, rinsed and drained (only for stovetop)

1 cup salsa

2 cups corn, frozen or cooked

1 bunch cilantro, chopped

1 bunch green onion, chopped

12 oz any soft cheese, shredded

2 cups green or red cabbage, thinly shredded

17 large whole wheat tortillas

STEPS

Instant Pot 

1. In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.
2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.
3. After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it’s OK. They will soak up more liquid as you stir.
4. Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Stove Top
The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed & drained.

1. In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.
2. Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

How to Wrap Burrito

1. Tear 17 sheets of aluminum foil for wrapping the burrito.
2. Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.
3. Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Reheat Burrito

1. If frozen, thaw first overnight in the fridge.
2. Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.
3. That’s why I like to broil for 10-15 minutes.
4. You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

Share this post