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Ground Chicken and Rice Burritos

Savory Ground Chicken and Rice Burritos for Cozy Nights

Discover the perfect recipe for Ground Chicken and Rice Burritos, quick and adaptable for any night!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 1 pound Ground Chicken Alternatives include ground turkey or lean ground beef.
  • 1 cup Red Bell Pepper, diced Feel free to use other colors or omit.
  • 1 cup White Onion, chopped Yellow onion works equally well.
  • 1 piece Jalapeño Pepper, finely chopped Optional for spiciness.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a good substitute.
  • 1 teaspoon Chili Powder Adjust according to taste.
  • ½ teaspoon Kosher Salt Sea salt can be used in smaller quantities.
  • 1 teaspoon Ground Cumin A little goes a long way.
  • 2 cups Cooked Rice Both white and brown rice work.
  • ½ cup Salsa Verde Substitute with your favorite salsa.
  • 2 tablespoons Chipotle Sauce Minced chipotles in adobo can be used.
  • ½ cup Shredded Cheddar Cheese Monterey Jack can replace.
  • ½ cup Shredded Monterey Jack Cheese Try Pepper Jack for extra spice.
  • 4 pieces Extra Large Flour Tortillas Gluten-free wraps can substitute.
For Serving
  • 1 cup Sour Cream Greek yogurt can be used.
  • 1 cup Guacamole Perfect for dipping.
  • 1 cup Salsa Choose your favorite variety.

Equipment

  • Non-stick skillet

Method
 

Cooking Instructions
  1. In a large non-stick skillet, heat 2 tablespoons of avocado oil over medium heat. Add 1 pound of ground chicken, 1 diced red bell pepper, 1 chopped white onion, and 1 finely chopped jalapeño (if using). Stir and cook for 7-8 minutes, breaking up the chicken until fully cooked and the veggies are tender.
  2. Once cooked, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and 1 teaspoon of ground cumin. Stir well and continue to cook for another 1-2 minutes until fragrant.
  3. Mix in 2 cups of cooked rice, ½ cup of salsa verde, and 2 tablespoons of chipotle sauce into the skillet. Stir thoroughly and adjust seasoning if necessary. Let it meld for 2-3 more minutes on low heat.
  4. Lay an extra-large flour tortilla flat, sprinkle ½ cup of shredded cheddar cheese in the center, spoon 1 cup of the chicken and rice filling, then add another ½ cup of shredded Monterey Jack cheese. Fold sides inward and roll tightly from the bottom.
  5. In the same skillet, place the burritos seam-side down over medium heat. Cook for 2-3 minutes on each side until golden brown and crispy.

Nutrition

Serving: 1burritoCalories: 520kcalCarbohydrates: 50gProtein: 35gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 60mgCalcium: 300mgIron: 3.5mg

Notes

Let your cooked filling cool a bit before assembling to avoid soggy tortillas. Use medium heat to cook the chicken evenly and avoid drying it out.

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