Description
Okay, picture this: you’re craving something cozy and handheld, but you also want actual flavors that don’t come from a drive-thru. Enter these absolute legends — Parmesan Garlic Chicken Burritos that are basically a warm hug wrapped in a tortilla. We’re talking tender, juicy chicken that’s been swimming in garlic butter heaven, mixed with fluffy rice, melty cheese, and just enough extras to make your taste buds do a little happy dance. It’s like if Italian comfort food and Mexican street food had a baby, and that baby grew up to be your new obsession.
The best part? These bad boys are meal prep gold. Make a batch on Sunday, and you’ve got lunch sorted for the week. Or dinner. Or that weird 3 PM snack attack when you’re questioning all your life choices.
Ingredients
For the Star of the Show (Chicken):
- 1.5 lbs boneless skinless chicken thighs (trust me on this)
- 4 cloves garlic, minced (or 6 if you’re feeling brave)
- 3 tbsp butter
- 1 tbsp olive oil
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder (because more garlic = more life)
- Salt + pepper to taste
For the Burrito Squad:
- 6 large flour tortillas (the burrito-sized ones, not those tiny taco wannabes)
- 2 cups cooked white or brown rice (leftover rice is clutch here)
- 1 1/2 cups shredded mozzarella or Mexican blend cheese
- 1/2 cup sour cream
- 1 can black beans, drained and rinsed
- 1 bell pepper, diced small
- 1/4 cup chopped green onions
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
Optional Add-Ins (Go Wild):
- Corn kernels
- Diced tomatoes
- Jalapeños for heat
- Spinach or arugula for the health police
- Avocado slices (obviously)
Instructions
Step 1: Get That Chicken Right
Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt, pepper, and garlic powder. Sear them for about 6-7 minutes per side until golden and cooked through (internal temp of 165°F if you’re being fancy).
Remove chicken and let it rest for 5 minutes, then dice it up into bite-sized pieces.
Step 2: The Magic Garlic Butter Situation
In the same skillet (don’t you dare wash it), melt the butter over medium heat.
Add minced garlic and cook for like 30 seconds until it smells like heaven.
Toss the diced chicken back in with the Italian seasoning. Stir everything around for 2 minutes.
Remove from heat and mix in the parmesan cheese. Let it get all melty and gorgeous.
Step 3: Prep Your Fillings
If your rice is cold, warm it up in the microwave with a splash of water.
Mix the rice with half the green onions and parsley.
Dice that bell pepper nice and small so it doesn’t try to escape your burrito.
Step 4: Assembly Line Time
Lay out your tortillas like you’re about to perform surgery.
Down the center of each tortilla, layer in this order:
- About 1/3 cup of the rice mixture
- A generous scoop of that gorgeous parmesan garlic chicken
- Some black beans
- Diced bell pepper
- A sprinkle of cheese
- A dollop of sour cream
Step 5: The Wrap Game
Fold in the sides of the tortilla first, then roll from the bottom up, tucking as you go.
Wrap each burrito tightly in foil if you’re saving them, or serve immediately.
Step 6: Optional Crispy Upgrade
Want to take it up a notch? Heat a clean skillet over medium heat.
Place the burritos seam-side down and cook for 2-3 minutes per side until golden and crispy.
Notes
Serve with a side of salsa, hot sauce, or that green goddess guac you’ve been hoarding.
A simple side salad makes this feel like a proper grown-up meal.
Pair with a cold beer or sparkling water with lime — you’ve earned it.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~45g
- Protein: ~32g