Description
Alright, let’s talk about taking your burrito game from basic to absolutely fire. These Spicy Chicken Burritos are what happens when you decide that bland food is not allowed in your kitchen and you want something that’ll wake up your taste buds and make you do a little happy dance. We’re talking perfectly seasoned chicken with just the right amount of heat, fluffy cilantro-lime rice, creamy beans, and all the fixings wrapped up in a warm tortilla that’s basically a hug you can hold. This isn’t your gas station burrito situation — we’re making restaurant-quality goodness at home with ingredients that’ll make your kitchen smell like a Mexican fiesta. Plus, they’re perfect for meal prep, so you can have amazing burritos ready to grab all week long.
Ingredients
For the Spicy Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/4 to 1/2 tsp cayenne pepper (adjust to your heat preference)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lime
For the Cilantro-Lime Rice:
- 1 1/2 cups long-grain white rice
- 2 1/4 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp salt
- 1 tbsp butter
For the Bean Situation:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt to taste
For Assembly:
- 8 large flour tortillas (burrito-size)
- 2 cups Mexican cheese blend, shredded
- 1 cup sour cream
- 1 avocado, sliced
- 1 cup salsa (your favorite kind)
- 1/2 cup red onion, diced
- 1 jalapeño, sliced (optional)
- Hot sauce for the brave souls
Instructions
Rinse rice until water runs clear, then combine with chicken broth in a medium saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
Remove from heat and let it sit for 5 minutes without lifting the lid.
Fluff with a fork, then stir in butter, cilantro, lime juice, and salt.
In a large bowl, combine chicken strips with all the spices: chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
Toss until every piece is well coated — this is where the flavor magic happens.
Let it marinate for at least 15 minutes while you prep everything else.
Heat olive oil in a large skillet over medium-high heat.
Cook seasoned chicken in batches (don’t overcrowd) for 5-7 minutes until cooked through and slightly charred.
Squeeze lime juice over the chicken while it’s still hot.
Set aside and keep warm.
In the same skillet, add both types of beans with cumin, chili powder, and a splash of water.
Cook for 3-4 minutes until heated through and slightly mashed.
Season with salt to taste.
Warm tortillas in the microwave wrapped in damp paper towels for 30 seconds, or in a dry skillet for 30 seconds per side.
Set up all your toppings within easy reach — this is about to get delicious.
Lay a warm tortilla flat and add about 1/2 cup rice down the center.
Top with a generous portion of spicy chicken, beans, cheese, and your choice of toppings.
Don’t overfill or you’ll have a burrito explosion situation.
Fold the bottom edge up over the filling, then fold in the sides.
Roll tightly from bottom to top, tucking as you go.
Wrap in foil if eating later, or dive right in if you can’t wait.
Notes
Serve with extra salsa, guacamole, and lime wedges on the side.
Mexican street corn or chips and salsa make great accompaniments.
A cold cerveza or horchata pairs perfectly with the spice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~525 kcal
- Carbohydrates: ~58g
- Protein: ~32g