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–+ servings
a grilled chicken burrito topped with salsa verde and queso blanco on a white plate

The Best Easy Chicken Burritos

This recipe is stuffed with shredded chicken, BBQ sauce, rice, Mexican blend cheese, feta, Greek yogurt or sour cream, and salsa. These are so delicious and make the best lunch and dinners! Can use a low carb or gluten-free tortilla.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 burritos
Calories 488 kcal

Equipment

  • Electric grill

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion coarsely chopped
  • 1 small jalapeno seeds and membrane removed, chopped fine
  • 3-4 boneless chicken tenders cooked and shredded
  • 1 can black beans drained but not rinsed
  • 1-2 handfuls corn frozen, thawed
  • 1 medium lime optional
  • salt to taste
  • black pepper to taste
  • 4 tortillas burrito-sized
  • 1 package couscous or rice, prepared according to package directions
  • ½ cup BBQ sauce Our favorite is Sweet Baby Ray's, but use whatever you like.
  • ½ cup Mexican blend cheese
  • ½ cup Salsa verde
  • ½ cup Regular salsa
  • ½ cup Greek yogurt or sour cream low fat
  • ½ cup Feta cheese crumbled
  • guacamole optional, for garnish

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Sauté onion and pepper until it is beginning to soften. Add the shredded chicken, black beans, and corn. If desired, squeeze the juice from one lime over the chicken mixture and season with salt and black pepper. Stir to distribute. Continue to sauté until the mixture is evenly heated.
  • Place a tortilla on your working surface.
  • Spread ⅓ cup of couscous/rice over the center of the tortilla. Top with a generous squirt of BBQ sauce (about 2 tablespoons).
  • Top with ½ cup of chicken mixture.
  • Add a generous ½ cup of shredded cheese. You could microwave the burrito now for 20-30 seconds if you wanted to melt the cheese.
  • Spoon salsa verde and regular salsa over the cheese.
  • Spread 2 tablespoons of Greek yogurt and 2 tablespoons of feta over the salsa.
  • Roll the burrito and grill it in an electric grill or under a panini press for 3 minutes. If you have neither, you could wrap it in foil and bake it in a 350ºF oven for 10 minutes.
  • Repeat with remaining tortillas.
  • Top with additional salsa, salsa verde, feta, Mexican cheese, and/or guacamole.

Nutrition

Serving: 1burrito | Calories: 488kcal | Carbohydrates: 53g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1366mg | Potassium: 739mg | Fiber: 8g | Sugar: 19g | Vitamin A: 601IU | Vitamin C: 4mg | Calcium: 291mg | Iron: 3mg
Keyword burrito
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