These pulled chicken burritos are our answer to dinner burnout. We’ve all had those nights where we’re staring blankly into the fridge, silently judging a jar of salsa and a half-wilted bunch of cilantro. That’s how this recipe was born—out of sheer hunger and mild desperation. Here’s the thing: you don’t need a dozen fancy ingredients to pull together something amazing. Just give me some chicken, a warm tortilla, and something creamy to tie it all together. When I first tested this recipe, I had a toddler tugging at my leg and a Zoom call in five minutes. And you know what? It still turned out ridiculously good. This is one of those simple chicken recipes that you can throw together with your eyes half-closed, and somehow it still ends up looking like it came from a cozy little food truck that smells like lime and grilled peppers. It’s one of my go-to simple healthy chicken recipes when I want something satisfying without overthinking it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pulled Chicken Burritos Recipe
- 3) Ingredients for Pulled Chicken Burritos
- 4) How to Make Pulled Chicken Burritos
- 5) Tips for Making Pulled Chicken Burritos
- 6) Making Pulled Chicken Burritos Ahead of Time
- 7) Storing Leftover Pulled Chicken Burritos
- 8) Try these Main Course recipes next!
- 9) Pulled Chicken Burritos
- 10) Nutrition
1) Key Takeaways
- This is a fast and flexible weeknight dinner idea that uses simple chicken recipes.
- One pan is all it takes to get juicy, flavorful pulled chicken ready to roll.
- Customize it with your favorite add-ins like beans, corn, avocado, or cheese.
- Great for meal prep and super satisfying straight from the skillet or grilled.
2) Easy Pulled Chicken Burritos Recipe
We all hit that 5 PM wall. You know the one — when you’re hangry, the kids are poking at you, and the fridge just looks like a graveyard of leftovers and mystery sauces. That’s when this pulled chicken burrito recipe steps in like a weeknight hero.
It’s based on one of my favorite simple chicken recipes that’s both forgiving and fast. You don’t need anything fancy here. A skillet, a few pantry staples, and a good tortilla are your ticket to a better dinner. We’re talking juicy chicken with just the right amount of kick, rolled up with rice, beans, cheese, and creamy goodness.
This checks every box on my “keep dinner sane” list: it’s simple, it’s satisfying, and it keeps me from reaching for the cereal box. Whether you’re feeding a crew or just yourself with leftovers in mind, this one earns a permanent spot in your weeknight rotation.
3) Ingredients for Pulled Chicken Burritos
Chicken Breasts: Boneless and skinless makes it easier to shred and cook evenly. I go with two medium ones.
Olive Oil: A tablespoon is enough to give the chicken a golden sear and help keep it from sticking.
Chicken Broth: Half a cup adds moisture and carries all the seasoning deep into the meat. It’s liquid gold, really.
Chili Powder: A teaspoon gives it that warm, smoky flavor without lighting your mouth on fire.
Cumin: Just half a teaspoon of this adds earthiness that makes the chicken taste slow-cooked.
Garlic Powder: Another half teaspoon for that subtle kick that doesn’t overpower the other flavors.
Salt and Pepper: Season it well, or it’ll taste like cardboard. I always add, taste, then adjust.
Flour Tortillas: Four big ones — soft, warm, and ready to wrap up all that goodness inside.
Cooked Rice: Adds heartiness. I use white or brown depending on what I have, about half a cup.
Black Beans: From a can, rinsed well. They bring a soft bite and fiber too.
Corn Kernels: Sweetness and color — frozen or canned both work great here.
Shredded Cheese: A mix of cheddar or Monterey Jack melts beautifully and adds creaminess.
Avocado: Slice it up for a buttery layer that cools everything down in the best way.
Sour Cream or Greek Yogurt: A dollop adds tang. I use whichever is in the fridge.
Fresh Cilantro (optional): For garnish and brightness. Skip it if it tastes like soap to you.
4) How to Make Pulled Chicken Burritos
Step 1: Heat your skillet, pour in the olive oil, and sear the chicken breasts on each side for a couple minutes until golden.
Step 2: Add the broth, chili powder, cumin, garlic powder, salt, and pepper. Cover, lower the heat, and simmer for 15 to 18 minutes until the chicken pulls apart easily.
Step 3: Shred the chicken right there in the pan. Let it soak in the remaining juices so it stays juicy and packed with flavor.
Step 4: Warm the tortillas so they’re soft enough to roll without tearing.
Step 5: Build your burrito: rice, beans, corn, pulled chicken, cheese, avocado, and a spoonful of sour cream.
Step 6: Roll the burrito tightly, tucking in the sides first, then the bottom, and rolling it up snug.
Step 7: Grill it in a dry pan for a crispy finish or eat it soft and warm as is. Either way, it’s going to hit the spot.
5) Tips for Making Pulled Chicken Burritos
Start with good seasoning. When it comes to simple chicken recipes, bland is the enemy. Taste and tweak along the way.
Warm your tortillas. Cold tortillas crack and break, which means burrito fillings escape and dinner becomes a mess. A quick toast makes a big difference.
Keep your fillings balanced. It’s easy to overstuff, then fight the wrap. Aim for a little bit of everything, and save extras for a second round.
6) Making Pulled Chicken Burritos Ahead of Time
This is one of those easy chicken meals that plays well with prep. Cook the chicken ahead, store it in the fridge, and assemble burritos when you’re ready.
Wrap them up in foil, toss them in the fridge, and they’re good for three or four days. For a fresh taste, reheat them in a dry pan or air fryer.
I like to keep the fresh stuff (avocado, sour cream, cilantro) on the side if I’m packing lunches. That way, the texture stays spot on.
7) Storing Leftover Pulled Chicken Burritos
Once you’ve got leftovers, don’t let them go sad in the fridge. Wrap them tightly and stash them in an airtight container.
They keep well for a few days and reheat quickly. I recommend reheating in a skillet or air fryer to bring back that slightly crispy tortilla shell.
If you stored everything separately, it’s even better — reheat the chicken, then build your burrito fresh for round two.
8) Try these Main Course recipes next!
9) Pulled Chicken Burritos
Pulled Chicken Burritos – Simple Chicken Recipes Made Delicious
Ingredients
- 2 chicken breasts, boneless and skinless
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1/2 cup cooked rice
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 avocado, sliced
- 1/4 cup sour cream or Greek yogurt
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken breasts and sear for 2–3 minutes per side.
- Pour in the chicken broth, add chili powder, cumin, garlic powder, salt, and pepper. Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is tender.
- Shred the chicken using two forks right in the skillet to soak up all those flavorful juices.
- Warm the tortillas slightly to make them easier to fold.
- To each tortilla, add a scoop of rice, black beans, corn, shredded chicken, cheese, avocado slices, and a dollop of sour cream.
- Roll up the burrito by folding in the sides first, then rolling from the bottom up tightly.
- Serve as is, or grill lightly for a crispy finish. Garnish with cilantro if you’re feeling fancy.
10) Nutrition
Serving Size: 1 burrito | Calories: 470 | Sugar: 2 g | Sodium: 610 mg | Fat: 22 g | Saturated Fat: 6 g | Carbohydrates: 36 g | Fiber: 5 g | Protein: 30 g | Cholesterol: 70 mg
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