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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.

Chicken Burrito Recipe

Your pressure cooker is meant for making Instant Pot chicken burritos in it. Because you do not have to soak the beans. If you don’t have a pressure cooker, I have included instructions below how to make this Mexican chicken burrito on a stovetop.

Still on a fence about Instant Pot? Check out which one I recommend to buy from my experience. Own one but still not 100% confident around it? Read my Instant Pot guide. Lot of tips and tricks. And you should give this easy chicken burrito recipe a try asap. Because they are tasty, healthy and will save you a lot of time.

This recipe yields 17 large burritos. We freeze them for school lunches to reduce deli meat consumption. For easy dinner. We pack them on the road. Instant Pot burritos are so easy to meal prep. My kids are obsessed with these homemade burritos. And so are their and our friends who tried them. Better than Chipotle’s!

What is a Burrito?

Burrito is a traditional Mexican dish where filling with rice, beans, beef or chicken and veggies is wrapped in a tortilla. Served with sour cream (Greek yogurt in a healthy version) and salsa. It can be vegetarian.

Mexican food can be healthy!

Ingredients You Will Need

Brown rice

Black beans

Chicken breasts

Salsa

Corn

Cheese

Chicken burrito seasoning: taco seasoning, cumin, garlic powder and salt.

Cilantro, green onion and cabbage

Can I Use White Rice?

Unfortunately, white rice requires different cooking time and amount of liquid than brown rice when cooked in Instant Pot. But if you are making burritos on a stovetop, you can use white rice. Use the ratio of liquid indicated on the package. I haven’t cooked white rice in 15 years.

What Tortillas Work the Best?

I honestly do not have tortillas to share to be proud of. I used whole wheat (not organic) tortillas because that is all that is available where I live. For best chicken burrito experience, you have to use pliable and soft large tortillas. Do not use corn tortillas. Some gluten free tortillas are soft too.

How to Make Chicken Burrito Filling

In Instant Pot

Cook the filling. Add all ingredients including dried black beans (no soaking) to the pressure cooker and cook for 20 minutes on high pressure. Do Quick Release. Chop herbs and veggies. While rice is cooking, chop cilantro, cabbage, green onion and shred cheese. Get salsa and corn ready. Tear 17 foil sheets. Mix. Shred chicken and combine all ingredients in Instant Pot.

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

On a Stovetop

Cook rice and chicken. The only difference with pressure cooker burritos, is that you cook rice with chicken and spices on the stovetop first. No dried beans. Chop herbs and veggies. Just like above mentioned. Add canned beans. Shred chicken. Add 2 x 15 oz cans of rinsed and drained low sodium black beans, shredded chicken and remaining ingredients. Mix.

Tips for Best Burrito Filling

Veggies

Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy.

like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy. Use shredded cabbage instead of lettuce.

instead of lettuce. Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.

bell pepper, onion and zucchini before adding to a burrito filling. For eating right away, you can add any veggies.

Cheese

I do not have a cheese to be proud of. Simply because not all stores I shop at carry organic cheese. And sometimes I do not have energy or time for that extra store. Hello, real life.

Simply because not all stores I shop at carry organic cheese. And sometimes I do not have energy or time for that extra store. Hello, real life. Use any soft cheese that you can shred . It melts better and is healthier without extra preservatives found in store-bought shredded cheese.

. It melts better and is healthier without extra preservatives found in store-bought shredded cheese. This time I added a bit of smoked gouda. It was the bomb dot com!

How to Wrap a Burrito

Set up wrapping station with 17 torn foil sheets, tortillas, filling, more fillings and cheese.

Place tortilla on top of foil. Add 3/4 cup of filling below the center and close to the edge near you. Top with a bit of shredded cabbage and cheese.

Fold up the bottom to almost cover the filling. Then fold up edges.

Roll up tightly. Roll again in foil.

Tip: DOn’t wanna wrap? Turn burrito into a burrito bowl. In a bowl, add filling and top with veggie fixings and cheese that you wrap in a burrito.

How to Freeze and Reheat Burritos

If frozen, always thaw burrito overnight in the fridge.

overnight in the fridge. Bake at 450 degrees F for 20-25 minutes. It takes a while for baked chicken burritos to get warmed through and cheese to melt. I was surprised as well.

It takes a while for baked chicken burritos to get warmed through and cheese to melt. I was surprised as well. That’s why I like to broil chicken burritos for 10-15 minutes .

. 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.

More Healthy Mexican Recipes to Try

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