Easy Chicken Burrito

I am just an average mid-western wife and mom who loves to cook. I enjoy trying new things, learning new techniques, and having fun in the kitchen. I host a family dinner every month. There are multiple food allergies in our family (dairy for me) so I have several gluten/dairy free recipes that I use often. I am always on the lookout for delicious, healthy recipes.

subheading: For the Chicken:

2 medium rotisserie chicken approximately 4 to 6 pounds

2 tablespoon avocado oil

4 tablespoons taco seasoning store-bought or make your own

2 tablespoon water

subheading: For the Refried Beans:

2 cup refried beans store-bought or make your own

½ cup water

subheading: For the Burritos:

4 cups cooked rice white rice, brown rice, or Mexican rice

8 10-inch flour tortillas see Notes

2 cup shredded cheese divided, Mexican-style cheese blend preferred

subheading: Suggested Toppings (All Optional):

shredded lettuce

pico de gallo

diced onion

roasted corn kernels

chopped cilantro

sour cream

guacamole

chimichurri ranch made from this recipe

subheading: Equipment:

Cutting board

Sharp chef's knife

Large skillet

Large wooden spoon

Medium microwave-safe bowl

whisk or silicone spatula, or spoon

5 Paper towels full-size sheets

Large microwave-safe plate

flat work surface

Large plate

Directions at 40aprons.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer