Description

These Cheesy Ground Chicken and Rice Burritos are a quick and flavorful meal perfect for busy weeknights. Ground chicken is sautéed with colorful bell peppers, onions, and jalapeño, then seasoned with garlic, chili powder, and cumin. Combined with cooked rice, salsa verde, and chipotle sauce, this filling is wrapped in large flour tortillas with gooey cheddar and Monterey Jack cheese, then toasted to melty perfection. Serve with your favorite dips or sides for a satisfying and delicious burrito experience.

Ingredients

Meat and Vegetables

1 tbsp. Avocado Oil (or Olive Oil)
8 oz. Ground Chicken
1/2 cup chopped Red Bell Pepper
1/3 cup chopped White Onion
1 tbsp. finely chopped Jalapeño Pepper (optional)

Seasonings

1 tsp. Garlic Powder
1 tsp. Chili Powder
1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste)
1/2 tsp. Ground Cumin

Filling

1 cup Cooked Rice
1/4 cup Salsa Verde (or your favorite salsa)
1 tbsp. Chipotle Sauce

Cheese and Wrap

1 cup Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
4 Extra Large Flour Tortillas (burrito-sized)

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Instructions

Cook the Ground Chicken and Vegetables: Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Once the oil is hot, add the ground chicken along with the chopped red bell pepper, white onion, and jalapeño pepper. Add a pinch of salt. Cook for 7 to 8 minutes, breaking the chicken into small pieces as it cooks, until the chicken is fully cooked and the vegetables are softened.
Add Seasonings: Stir in the garlic powder, chili powder, kosher salt, and ground cumin to the chicken and vegetables. Cook for an additional 1 to 2 minutes to toast the spices and enhance their flavors.
Add Filling and Flavor: Mix in the cooked rice, salsa verde, and chipotle sauce with the chicken mixture. Stir well to combine evenly, then taste and adjust salt if needed. Remove the skillet from heat.
Build and Toast the Burritos: Lay one flour tortilla on a flat surface. Spread 1/4 cup of shredded cheese evenly down the center of the tortilla. Top with a generous 1/2 cup of the chicken and rice filling, then sprinkle another 1/4 cup of shredded cheese over the filling. Fold the sides of the tortilla inward and roll it up tightly into a burrito. Toast the burrito seam side down in a nonstick pan over medium heat, browning the bottom and then the top until the tortilla is crisp and the cheese inside is melted.
Serve and Enjoy: Serve the toasted burritos hot, optionally with dips such as sour cream, salsa, or guacamole. They also pair well with creamy refried beans or your favorite chips and salsa for a complete meal.

Notes

For a spicier kick, increase the amount of jalapeño or chipotle sauce.
Use brown rice or cauliflower rice as a healthier alternative to white rice.
To make it vegetarian, substitute ground chicken with cooked black beans or lentils.
Wrap the burritos in foil and refrigerate any leftovers. Reheat in a skillet or oven for best texture.
Feel free to use your favorite type of cheese or tortilla—whole wheat or gluten-free options work well.