The best chicken burrito recipe you’ll ever taste! These homemade burritos are loaded with savory marinated chicken, creamy pinto beans, cilantro lime rice, and all the best fillings. Wrapped in homemade flour tortillas and toasted until golden, they’re hearty, satisfying, and perfect for meal prep.

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Two chicken burrito halves on a plate.

Table of Contents

My giant breakfast burrito recipe is one of my favorite ways to start the day, but when lunch or dinner rolls around, this chicken burrito is my go-to. Every component is made from scratch, from the smoky pollo asado and creamy pinto beans to the fresh pico de gallo and homemade tortillas.

It takes a little extra effort, but most of the ingredients can be prepared ahead of time, and the result is a burrito that’s fresher, heartier, and more flavorful than just about any restaurant version out there. Even better, you can pile on as much filling as you want, and there’s no extra charge for guac.

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

Pollo Asado

  • Chicken – I prefer to use boneless, skinless chicken thighs for burritos, because they stay juicier than chicken breasts. However, you can use boneless, skinless chicken breasts if preferred. 
  • Chipotle Peppers in Adobo – These give the marinade a smoky flavor and a bit of heat. Use more or less than the recipe calls for, depending on your spice preference. 
  • Garlic – Fresh garlic cloves give the marinade a bold, savory flavor. 
  • Citrus – Fresh lime zest, lime juice, and orange juice add a bright, citrusy taste, and the acidity helps tenderize the chicken so every piece practically falls apart with each bite.  
  • Seasonings – Salt, cumin, paprika, oregano, and pepper add savory, herbaceous flavor, giving the marinade incredible depth. 

Creamy Pinto Beans

  • Pinto Beans – I don’t recommend using pre-cooked or canned beans. Cooking dry pinto beans from scratch creates the creamiest texture and best flavor. 
  • Aromatics – Onion, garlic, bay leaf, and cumin infuse the beans as they simmer, adding warm, pungent notes that pair well with the chicken marinade. 
  • Salt – This enhances all of the other flavors. Just be sure to add it only after the beans are tender, or they will become tough during cooking. 

Flour Tortillas

  • Flour – I use all-purpose flour as the base of the dough. If needed, you can substitute a 1:1 all-purpose gluten-free flour to keep your tortillas gluten-free. If preferred, you can use store-bought tortillas. Regular flour tortillas or whole-wheat tortillas both work well. Look for extra-large or burrito-sized options, so you have plenty of room to wrap the burrito fillings. 
  • Salt – This enhances the flavor of the dough. 
  • Fat – I prefer lard for tender, flavorful tortillas, but shortening or butter work well, too.

Fillings and Toppings

  • Cilantro Lime Rice – I combine long-grain white rice, neutral oil, water (or chicken stock), salt, lime zest, lime juice, and fresh cilantro to create fluffy, bright rice that balances the smokiness of the chicken. If you aren’t a fan of cilantro, feel free to use fresh parsley instead. 
  • Guacamole – The best guacamole starts with ripe avocado. Then, I add red onion, jalapeño, cilantro, garlic, lime juice, and salt. 
  • Pico de Gallo – A simple blend of ripe tomatoes, onion, jalapeño, cilantro, lime juice, and salt creates a bright, refreshing topping. 
  • Crema – I use Mexican crema or sour cream as the base of the sauce. Then, I add adobo sauce, lime juice, and salt for warm, zesty flavor. 
  • Garnishes – Oaxaca cheese is mild and super melty. If you can’t find Oaxaca, low-moisture mozzarella cheese is the best substitute. I also include pickled jalapeños for a bit of crunch and tangy heat. 

How to Make the Best Chicken Burrito Recipe 

1. Marinate the Chicken

Nick DiGiovanni combining pollo asado marinade ingredients in a blender.
1. Prepare the marinade. Combine all the marinade ingredients in a blender, pulsing until smooth. I always give it a quick taste test and adjust the flavor as needed. 
Nick DiGiovanni pouring marinade over raw chicken thighs in a bowl.
2. Marinate the chicken. Combine the chicken and marinade in a sealable bag or bowl, tossing to coat the chicken completely. Cover and refrigerate overnight if possible. 

2. Cook the Creamy Pinto Beans

Soaked pinto beans and aromatics in a Dutch oven.
3. Combine ingredients. Soak your dry beans overnight. Then, drain the water, place the beans in a large pot, and cover them with water. Add the remaining ingredients. 
Pinto beans cooking in a Dutch oven.
4. Cook. Bring the liquid to a boil. Then, reduce the heat to a light simmer, and cook until the beans are tender. 
Nick DiGiovanni using a masher to smash cooked pinto beans in a Dutch oven.
5. Mash. Remove the pot from the heat, add salt to taste, and lightly mash the beans to your desired consistency. I like to keep a few whole beans for texture! 

3. Make Cilantro Lime Rice

Nick DiGiovanni pouring water over a bowl of white rice.
6. Combine and cook. Add rinsed rice, stock, and salt to a rice cooker, and cook using the white rice setting. 
Nick DiGiovanni holding a spoonful of cilantro lime rice.
7. Serve. Fluff the rice with a rice paddle or fork, and fold in lime juice and zest. Close the rice cooker, and let the rice continue to steam. Fold in fresh cilantro just before serving. 

4. Cook the Chicken

Marinated chicken cooking on a flat top pressed down by kitchen weights.
8. Cook. Heat a grill or cast iron skillet over high heat. Add the marinated chicken, and cook on both sides. I like to use chef’s weights to press the chicken down and create a beautiful char for extra texture and flavor. 
Nick DiGiovanni chopping cooked chicken thighs into bite-sized pieces.
9. Rest and chop. Remove the chicken from the heat, and let it rest for at least five minutes. Then, chop it into bite-sized pieces. I often like to create different-sized pieces for extra texture. 

5. Prepare the Tortillas

Nick DiGiovanni combining tortilla ingredients in a bowl.
10. Combine ingredients. Mix the flour, salt, and fat in a large bowl. Then, slowly add warm water until a slightly sticky dough forms, and knead the dough until it’s smooth. 
Nick DiGiovanni rolling tortilla dough into a ball.
11. Portion. Divide the tortilla dough into equal-sized balls, flatten them slightly, cover, and let them rest at room temperature. This gives the flour time to hydrate and the gluten time to relax, keeping your tortillas soft and pliable. 
Nick DiGiovanni using a rolling pin to roll and shape flour tortilla dough.
12. Shape. Use a rolling pin to roll each ball of dough into a large circle, and keep them covered to prevent them from drying out. 
Nick DiGiovanni cooking a flour tortilla.
13. Cook. Heat a comal or large skillet over medium-high heat, and cook the tortillas until they’re golden and bubbly on each side. Work in batches so as not to overcrowd the pan! 

6. Assemble the Sauces

A pestle of homemade guacamole.
14. Make the guacamole. Combine all the ingredients in a bowl, and mash to your desired consistency. I leave my guac a little chunky. Season to taste and set aside. 
Nick DiGiovanni combining pico de gallo ingredients.
15. Combine the pico. Combine all the ingredients in a separate bowl, and chill in the fridge. 
Nick DiGiovanni combining chipotle crema ingredients in a bowl.
16. Prepare the crema. Whisk all the ingredients in a third bowl until smooth, and season to taste. 

7. Build the Chicken Burritos

Nick DiGiovanni layering chicken burrito ingredients on a tortilla.
17. Layer. Working with one tortilla at a time, layer Oaxaca cheese, rice, beans, chicken, pico, pickled jalapeños, and a drizzle of crema in the center. 
Nick DiGiovanni wrapping a chicken burrito.
18. Roll. Starting with the edge of the tortilla closest to you, roll the edge of the tortilla tightly over the filling. Then, fold in both sides and continue rolling until the burrito is sealed. I always trim off any excess. 
Nick DiGiovanni toasting a chicken burrito in a dry pan.
19. Seal. Place the burrito seam-side down in a hot pan, pressing gently and cooking to seal the burrito and create a deeply golden bottom. Flip and toast all sides. 
Nick DiGiovanni spooning guacamole over half a chicken burrito.
20. Serve. Enjoy your chicken burrito warm with guacamole and extra crema! 

Nick’s Tips for Success

  • Marinate the chicken overnight. You can get away with four hours if needed, but marinating the chicken overnight creates the best flavor and helps keep the chicken extra juicy.
  • Use chef’s weights. Place a few chef’s weights or a heavy-bottomed skillet on top of the chicken thighs while cooking. This keeps the meat in full contact with the hot pan, creating a deeper sear and better charring, which leads to incredible flavor. 
  • Use a meat thermometer. Cook the chicken to an internal temperature of 175-180°F (79-82°C), ensuring it’s fully cooked. Chicken thighs stay juicy at this higher temperature as the connective tissue has time to break down, making the meat even more tender. 
  • Make extra tortillas. While you have the ingredients out, prepare extra tortillas to make my homemade crunchwrap supreme recipe, too! 
  • Warm the tortillas before assembling. Warm tortillas are much more pliable and far less likely to crack when rolling.
  • Don’t overfill the burritos. It can be tempting, but too much filling makes them difficult to roll and more likely to fall apart.
5 from 1 vote

Chicken Burrito Recipe

Better than takeout, this chicken burrito recipe starts with homemade flour tortillas. Then, I add marinated smoky polloy asado chicken, creamy pinto beans, fluffy cilantro lime rice, fresh pico de gallo, melty Oaxaca cheese, and crema. Toasted until golden and crisp, the burritos are best served warm with homemade guacamole on the side!
Servings: 8 servings (1/2 burrito pr serving)
Two chicken burrito halves on a plate.
Prep Time: 1 hour
Cook Time: 2 hours 15 minutes
Marinating Time: 4 hours
Total Time: 7 hours 15 minutes
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Equipment

  • 1 Blender
  • 1 Large Mixing Bowl
  • 1 Large Pot or Dutch Oven
  • 1 Rice Cooker (or Medium Saucepan)
  • 1 Cast Iron Skillet, Comal, or Grill
  • 1 Rolling Pin
  • 1 Citrus Zester
  • 1 Citrus Juicer
  • 7 Mixing Bowls
  • 1 Whisk
  • 1 Instant-Read Thermometer

Ingredients 

For the Pollo Asado

  • 3 tablespoon (45 milliliter) neutral oil
  • 2 tablespoon (30 gram) chipotle in adobo + plus 1 tablespoon sauce
  • 4 garlic clove
  • zest and juice of 2 lime
  • juice of 1 orange
  • 1½ teaspoon (9 gram) kosher salt
  • 1 teaspoon (2 gram) ground cumin
  • 1 teaspoon (2 gram) smoked paprika
  • ½ teaspoon (1 gram) dried oregano
  • ½ teaspoon (1 gram) black pepper
  • 2 pound (1 kilogram) boneless, skinless chicken thigh

For the Creamy Pinto Beans

  • 1 cup (170 gram) dried pinto beans, soaked overnight
  • ½ onion, halved
  • 4 garlic clove, smashed
  • 1 bay leaf
  • 1 teaspoon (2 gram) cumin
  • 1½ teaspoon (9 gram) kosher salt, add later

For the Cilantro Lime Rice

  • 1 cup (185 gram) long-grain white rice
  • 1 cup (236 milliliter) water or light chicken stock
  • 2 tablespoon (30 milliliter) neutral oil
  • 1 teaspoon (6 gram) kosher salt
  • zest of 1 lime
  • juice of 1-2 lime, to taste
  • ½ cup (8 gram) cilantro, finely chopped

For the Tortillas

  • 6 cup (720-750 gram) all-purpose flour
  • 4 teaspoon (24 gram) kosher salt
  • 10 tablespoon (140 gram) pork lard, may substitute shortening or butter
  • 1 cup (236 milliliter) warm water

For the Guacamole

  • 2 ripe avocado
  • ¼ small red onion, finely diced
  • 1 jalapeño, seeded, finely diced
  • 2 tablespoon (8 gram) cilantro, finely chopped
  • 1 clove garlic, grated
  • juice of 1 lime
  • salt to taste

For the Pico de Gallo

  • 2 ripe tomato, seeds removed, finely diced
  • ¼ onion, finely diced
  • 1 jalapeño, seeds removed, minced
  • 2 tablespoon (8 gram) cilantro, finely chopped
  • 1 teaspoon (5 milliliter) lime juice
  • ½ teaspoon (3 gram) salt

For the Crema

  • ½ cup (115 gram) Mexican crema or sour cream
  • 1-2 tablespoon (115-30 milliliter) adobo sauce, from chipotle peppers
  • ½ teaspoon (2½ milliliter) lime juice
  • ⅛ teaspoon (¾ gram) salt

For Garnish

  • Oaxaca cheese, to taste
  • pickled jalapeño, to taste

Instructions 

Marinate the Chicken

  • Add the oil, chipotle peppers, adobo sauce, garlic, lime zest, lime juice, orange juice, salt, cumin, smoked paprika, oregano, and black pepper to a blender. Blend until smooth.
    3 tablespoon neutral oil, 2 tablespoon chipotle in adobo + plus 1 tablespoon sauce, 4 garlic clove, zest and juice of 2 lime, juice of 1 orange, 1½ teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon black pepper
  • Taste the marinade and adjust the lime juice or salt as needed. It should be bright, smoky, and slightly salty.
  • Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken and toss to coat completely.
    2 pound boneless, skinless chicken thigh
  • Cover and refrigerate for at least four hours, preferably overnight.

Cook the Creamy Pinto Beans

  • Drain the soaked pinto beans and transfer them to a large pot. Cover with fresh water by about one inch (two and a half centimeter).
    1 cup dried pinto beans
  • Add the onion, garlic, bay leaf, and cumin. Bring to a boil, then reduce the heat to a gentle simmer.
    ½ onion, 4 garlic clove, 1 bay leaf, 1 teaspoon cumin
  • Cook for one and a half to two hours, or until the beans are very tender.
  • Remove the bay leaf. Stir in the kosher salt, then lightly mash some of the beans to create a creamy, spoonable consistency.
    1½ teaspoon kosher salt

Make the Cilantro Lime Rice

  • Rinse the rice under cold water until the water runs clear.
    1 cup long-grain white rice
  • Add the rice, water (or chicken stock), oil, and salt to a rice cooker. Cook using the white rice setting.
    2 tablespoon neutral oil, 1 teaspoon kosher salt, 1 cup water or light chicken stock
  • Fluff the cooked rice with a fork, then fold in the lime zest and juice. Close the lid and let the rice steam for five minutes.
    zest of 1 lime, juice of 1-2 lime
  • Fold in the chopped cilantro just before serving.
    ½ cup cilantro

Cook the Chicken

  • Heat a grill or cast iron skillet over high heat until very hot.
  • Add the marinated chicken in a single layer. For the best sear, place chef’s weights or a heavy skillet on top of the chicken during the first few minutes of cooking.
  • Cook for four minutes without moving the chicken. Flip and cook for another three to four minutes, or until the internal temperature reaches 175-180°F (79-82°C).
  • Transfer the chicken to a cutting board and let it rest for five to ten minutes before chopping into bite-sized pieces.

Make the Tortillas

  • In a large mixing bowl, combine the flour, salt, and lard. Rub together with your fingertips until the mixture resembles coarse crumbs.
    6 cup all-purpose flour, 4 teaspoon kosher salt, 10 tablespoon pork lard
  • Gradually add the warm water, mixing until a shaggy dough forms.
    1 cup warm water
  • Knead for about five minutes, until the dough is smooth and slightly tacky.
  • Divide the dough into four equal portions. Shape into balls, flatten slightly, cover, and let rest for 30 minutes.
  • Roll each dough ball into a 16-18-inch (40-45 centimeter) circle.
  • Heat a comal or cast iron skillet over medium-high heat. Cook each tortilla for about one minute per side, or until golden brown with bubbles throughout.
  • Transfer the cooked tortillas to a sheet pan lined with a warm damp towel. Cover with a second towel and keep warm in a 150°F (65°C) oven while cooking the remaining tortillas.

Make the Guacamole

  • Combine the avocados, red onion, jalapeño, cilantro, garlic, lime juice, and salt in a medium bowl.
    2 ripe avocado, ¼ small red onion, 1 jalapeño, 2 tablespoon cilantro, 1 clove garlic, juice of 1 lime, salt to taste
  • Mash gently with a fork, leaving some texture. Taste and adjust the seasoning as needed.

Make the Pico de Gallo

  • Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a medium bowl.
    2 ripe tomato, ¼ onion, 1 jalapeño, 2 tablespoon cilantro, 1 teaspoon lime juice, ½ teaspoon salt
  • Refrigerate until ready to serve.

Make the Chipotle Crema

  • Whisk together the Mexican crema, adobo sauce, lime juice, and salt until smooth. Taste and adjust the seasoning if needed.
    ½ cup Mexican crema or sour cream, 1-2 tablespoon adobo sauce, ⅛ teaspoon salt, ½ teaspoon lime juice

Assemble the Burritos

  • Working with one warm tortilla at a time, layer Oaxaca cheese, cilantro lime rice, creamy pinto beans, chopped chicken, pico de gallo, pickled jalapeños, and a drizzle of chipotle crema in the center.
    Oaxaca cheese, pickled jalapeño
  • Fold the bottom edge over the filling, fold in both sides, and roll tightly into a burrito.
  • Heat a lightly oiled skillet over medium-high heat. Place the burrito seam-side down and cook until deeply golden and sealed. Turn and toast the remaining sides until crisp.
  • Serve immediately with homemade guacamole and extra chipotle crema.

Video

YouTube video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. 
Storage: 
– Refrigerator: Store the chicken, rice, beans, tortillas, pico de gallo, guacamole, and chipotle crema in separate airtight containers in the refrigerator for up to four days. Assemble the burritos just before serving for the best texture. Or, store assembled chicken burritos for two to three days, keeping in mind the longer they sit the more likely they are to become soggy. 
– Freezer: Assemble the burritos without the guacamole, pico de gallo, or crema. Wrap each burrito tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months.
– To Reheat: Thaw frozen burritos overnight in the refrigerator if possible. Warm in the oven at 350°F (177°C) for 20-30 minutes, or heat in a lightly oiled skillet over medium heat, turning occasionally until warmed through and crisp on all sides. If reheating from frozen, add 10-15 minutes to the baking time. Serve with fresh guacamole, pico de gallo, and chipotle crema.

Nutrition

Serving: 1serving, Calories: 922kcal, Carbohydrates: 112g, Protein: 40g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 14g, Trans Fat: 2g, Cholesterol: 116mg, Sodium: 3157mg, Potassium: 885mg, Fiber: 8g, Sugar: 4g, Vitamin A: 625IU, Vitamin C: 14mg, Calcium: 111mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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FAQs

Can I make this chicken burrito recipe ahead of time?

Yes! This recipe is perfect for meal prep. Cook the chicken, beans, rice, and tortillas up to three days in advance, and store each component in separate airtight containers in the refrigerator.

Prepare the pico de gallo and chipotle crema a day ahead, and make the guacamole just before serving for the freshest flavor. When you’re ready to eat, reheat the fillings, assemble the burritos, and toast them until golden.

Can I freeze homemade chicken burritos?

Absolutely. Assemble the burritos without the crema, pico de gallo, or guacamole, wrap each burrito tightly in plastic wrap, followed by aluminum foil, and store them in the freezer for up to three months.

Thaw overnight in the refrigerator before reheating, or warm directly from frozen in the oven at 350°F (177°C) just until heated through. You can also warm thawed burritos in a large skillet over medium heat. I avoid the microwave, because it tends to make the burritos a little soggy.

What else can I add to my chicken burritos?

These burritos are easy to customize with your favorite toppings. Try adding shredded lettuce, sautéed onions or veggies, roasted corn, shredded Monterey Jack or cheddar cheese, sliced avocado, hot sauce, pickled red onions, or your favorite salsa for even more flavor and texture. 

You can even swap the chicken for steak or shrimp, use black beans or refried beans instead of creamy pinto beans, or replace the cilantro lime rice with brown rice or Spanish rice. 

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Nick DiGiovanni

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5 from 1 vote

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1 Comment

  1. Shyanne Reynolds says:

    5 stars
    This was the most flavorful burrito I’ve ever had!