Let’s be honest, the weekly lunchtime slump is a real drag. That sad desk salad or the same-old sandwich just doesn’t spark joy, does it? But what if you could have a delicious, satisfying, and honestly exciting meal waiting for you, ready in minutes? That’s the magic of these chicken and rice burritos.
They are your ticket to a better, more organized week. Imagine opening your fridge or freezer to a lineup of perfectly wrapped bundles, each one packed with savory chicken, fluffy rice, and melty cheese. It’s like giving your future, busier self a fantastic gift.
Why This Recipe is a Total Game-Changer
This isn’t just another recipe; it’s a solution. We’re talking about a single cooking session that yields a treasure trove of ready-to-eat meals. You’ll save not only time but also money, skipping those expensive and often underwhelming takeout orders.
And the best part? They are incredibly forgiving. You can customize them to your heart’s content, making them a little different each time. It’s a simple formula for success that you’ll find yourself coming back to, again and again.
Ingredients Needed for the Recipe
- 4 medium (about 3 lbs) boneless, skinless chicken breasts or thighs
- 24 oz jar of your favorite salsa (red or green!)
- 1 ½ cups uncooked brown or white rice
- 1 packet of taco seasonings
- 16 burrito-sized flour tortillas
- 16 oz can of refried beans (pinto or black)
- 4 cups shredded sharp cheddar cheese
How to Make Chicken And Rice Burritos (Meal Prep)?
Getting Your Chicken Perfectly Cooked
First things first, let’s get that chicken cooking. Place your chicken breasts or thighs right into your slow cooker. Pour the entire jar of salsa over the top, making sure every piece is nicely covered. It’s so simple, it feels almost too good to be true.
Now, just pop the lid on and cook on high for 2-3 hours. You’ll know it’s ready when the chicken shreds apart with absolutely no effort. If you’re in a hurry, you can also simmer the chicken in the salsa in a large pot on the stovetop until it reaches 165°F.
Preparing Your Fluffy Rice
While the chicken is working its magic, it’s time for the rice. Cook your 1 ½ cups of uncooked rice according to the package directions. This will give you about 3 cups of fluffy, cooked rice, which is the perfect amount to mix in.
Here’s a little secret from Kelsey: you can make this rice a day or two in advance. Just store it in the fridge, and you’ll shave precious minutes off your prep time. It’s all about working smarter, not harder.
Bringing the Filling Together
Once your chicken is fall-apart tender, take two forks and shred it finely right there in the slow cooker. Keeping the pieces small makes the burritos much easier to eat, trust me on this. Don’t you dare drain any of those delicious salsa juices!
Now, add your cooked rice and the entire packet of taco seasonings to the chicken and salsa. Give it a really good stir until everything is beautifully combined. The smell at this point is just incredible, a true preview of the deliciousness to come.
The Art of the Burrito Assembly
This is the most important step for success: warm your tortillas! Wrap the stack in damp paper towels and microwave them for 1-2 minutes. This makes them soft and pliable, so they won’t crack and tear when you try to roll them. It’s a non-negotiable step.
Set up a little assembly line with your warmed tortillas, refried beans, the chicken and rice mixture, and your shredded cheese. Having everything within reach makes the process smooth and almost meditative.
Rolling the Perfect Burrito
Lay a tortilla flat and spread 1-2 tablespoons of refried beans in the center. Then, spoon about ⅔ cup of the chicken filling on top, and finish with a generous ⅓ cup of cheese. The key here is to not get overexcited and overfill it—it makes rolling so much harder.
Now, for the roll: fold the sides in over the filling, then tightly roll from the bottom up. It might feel awkward at first, but you’ll get the hang of it quickly. The more you do, the more proficient you’ll become, I promise.
Wrapping and Storing for the Future
Grab a large sheet of parchment paper, about 15×15 inches if you can. Place your burrito in the center and wrap it up snugly, just like a little present for yourself. Parchment is my hero here because you can microwave the burrito right in it later.
Place all your neatly wrapped burritos into a large Ziploc bag or even back into the empty tortilla bag. You can store them in the fridge for up to 4 days, or pop them in the freezer where they’ll be happy for up to 6 months. It’s mealtime freedom.
What Are The Best Ways to Reheat Your Burritos?
Reheating is a breeze, especially if you used parchment. For a refrigerated burrito, just microwave it on high for 2-3 minutes, flipping it halfway through. If it’s frozen, no need to thaw—just microwave for 4-5 minutes, flipping halfway.
If it feels a bit soft or soggy coming out of the microwave, don’t panic! Let it rest for a few minutes. The filling will firm up perfectly. You can also reheat them in a skillet on the stovetop for a wonderfully crisp, golden-brown exterior.
Tips
Finely shredding the chicken is a small detail that makes a huge difference in the final texture and ease of eating. Big, stringy chunks can make the burrito difficult to bite into neatly.
Resist the urge to overstuff. It’s the most common mistake, and it leads to bursting, messy burritos. The amounts given are tried and true for a perfect filling-to-tortilla ratio.
Use large pieces of parchment paper. It seems trivial, but having a big enough sheet makes the wrapping process infinitely easier and more secure, preventing freezer burn.
Can You Customize These Burritos with Different Fillings?
Absolutely, you can make them your own! The base recipe is wonderfully versatile. Feel free to stir in some drained black beans, corn, or finely diced bell peppers when you mix the chicken and rice. Just be mindful of ingredients with high water content, like fresh tomatoes, as they can make the burritos soggy.
You can also play with the flavors. Use salsa verde instead of red salsa for a tangy twist. Or, swap the chicken for seasoned ground turkey or beef. Love heat? Add a pinch of cayenne or red pepper flakes to the filling. The canvas is yours to paint on.
How Can You Prevent Soggy Burritos?
Sogginess is the arch-nemesis of a good meal prep burrito, but it’s easily defeated. The main culprit is excess moisture, so avoid adding watery fresh veggies directly into the mix. Letting your filling cool completely before assembling can also help quite a bit.
The parchment paper wrap is your first line of defense, acting as a barrier. And if your burrito does feel a bit soft after microwaving, that short resting period I mentioned works wonders. It allows the steam to redistribute and the starches in the rice to set back up.
Serving Suggestions
While these burritos are a complete meal on their own, a little something on the side never hurts. Serve them with a side of cool, creamy sour cream, a spicy hot sauce, or a dollop of fresh guacamole for a real treat.
For a next-level experience, try smothering your heated burrito in a warm green chili or a drizzle of zesty queso. And of course, a handful of crispy tortilla chips on the side is never a bad idea. It turns a simple lunch into a full-blown fiesta.
Chicken And Rice Burritos Recipe
Description
Cheesy chicken and rice burritos are the perfect easy dinner or lunch-time meal prep. They're simple, yet packed with flavor and incredibly delicious. These burritos are freezer friendly so you can make them months in advance!
ingredients
Instructions
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Arrange chicken in a large crockpot and cover with salsa. Cook on high for 2–3 hours until it shreds easily. You can also simmer chicken in salsa on the stovetop in a large pot until it reaches 165°F.
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When chicken is almost done cooking, make rice on the stovetop according to package instructions (or you can also make oven baked rice, but start earlier because it takes longer). You'll make 1½ cups of uncooked rice which will create about 3 cups of cooked rice to add to the crockpot. You can also make rice a day in advance and store in the fridge.
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Finely shred chicken (burritos are easier to eat if chicken is shredded into small pieces). I usually shred mine right in the crockpot but you can take it out, shred on a cutting board, and return to the crockpot. Do not drain any of the salsa juices.
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Add cooked rice and taco seasonings to the chicken and salsa mixture and stir until well combined.
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Wrap tortillas in damp paper towels and microwave them for 1–2 minutes until they become more pliable. This step is important as the tortillas will crack when rolling burritos if they're not softened.
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Spread 1–2 tablespoons of refried beans in the middle of a warmed tortilla. Top with about ⅔ cup chicken and rice mixture and ⅓ cup shredded cheese.
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Roll tortilla around fillings to create your burrito and then wrap in a large sheet of parchment. I recommend nice, big parchment sheets as they make wrapping so much easier. I cut mine into 15x15 inch squares! You can also buy pre-cut parchment squares.
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Storage
Place parchment wrapped burritos in a Ziploc bag or empty tortilla bag. Refrigerate up to 3–4 days or freeze up to 6 months. Note: you can also wrap burritos in foil but you'll have to remove before microwaving. I prefer parchment because you can microwave burritos right in the wrapper which is great for grab-and-go! -
How To Heat Burritos
From refrigerated: microwave in parchment paper, on high, for 2–3 minutes flipping halfway through cooking. From frozen: microwave in parchment paper, on high power, for 4–5 minutes flipping halfway through. Note: If burrito feels soggy after microwaving, simply let it rest for a few minutes and it will firm up. You can also heat burritos in a large skillet or grill pan on the stove top over medium heat.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 70mg24%
- Sodium 980mg41%
- Potassium 420mg12%
- Total Carbohydrate 52g18%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 32g64%
- Calcium 20 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make rice ahead of time: To make things easier, prepare rice a day in advance and store in the refrigerator.
- Finely shred chicken: These burritos are easier to eat when the chicken is shredded into small pieces.
- Heat tortillas: Before assembling burritos, warm your tortillas. Wrap them in damp paper towels and microwave 1–2 minutes.
- Don't overfill: Use 1–2 tbsp refried beans, ⅔ cup chicken mixture, and ⅓ cup cheese per burrito.
