Description
These Rotisserie Chicken Burritos are a quick and delicious meal combining tender shredded rotisserie chicken, spicy beans, flavorful rice, and classic toppings wrapped in warm flour tortillas. Perfect for a satisfying lunch or dinner ready in just 30 minutes.
Ingredients
Main Ingredients
- 4 large flour tortillas (warmed in the oven or microwave)
- 1 small cooked rotisserie chicken (about 500g / 1lb of meat, shredded)
- 2 tbsp oil
- 1 small onion (peeled and diced)
- 2 tbsp fajita seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 x 400g (14 oz) can mixed beans in chilli sauce
- 1 x 250g (9 oz) pack ready-cooked rice (plain or Mexican style)
- 75 g (¾ cup) finely grated Cheddar cheese
- 2 tbsp pickled jalapeños (drained and roughly chopped)
- A small bunch of fresh coriander (cilantro), roughly chopped
- 4 tsp tomato salsa
- 4 tsp sour cream
- 1 little gem lettuce (washed and torn into leaves)
Instructions
- Prepare the Chicken: Place the cooked rotisserie chicken on a board and slice or tear off the meat. Break the meat into bite-size shreds to make it easy to eat and mix well.
- Cook Chicken and Onion: Heat the oil in a large frying pan over medium-high heat. Add the diced onion, shredded chicken, fajita seasoning, salt, and black pepper. Toss everything together and fry for 5–6 minutes, stirring frequently until the chicken is warmed through and the onion softens.
- Add and Heat Beans: Push the chicken mixture to one side of the pan. Add the mixed beans in chilli sauce to the empty side and heat through for 5–6 minutes. Stir often, gently squishing the beans with the back of a spoon to blend the flavors. Stir the chicken occasionally to prevent burning.
- Heat the Rice: While the chicken and beans cook, heat the ready-cooked rice following the package instructions, usually by microwaving for a couple of minutes until warm.
- Assemble the Burritos: Lay out four large pieces of foil and place a warmed tortilla on each piece. On the bottom half of each tortilla, evenly spread the heated rice and chicken-bean mixture.
- Add Toppings: Top the fillings with grated Cheddar cheese, chopped jalapeños, fresh coriander, tomato salsa, and sour cream. Finally, place a couple of torn lettuce leaves on top to add freshness and crunch.
- Roll and Wrap: Roll the burrito by folding in the ends and rolling from the filling side up. Wrap each burrito tightly in foil and twist the ends to seal. Serve immediately while warm.
Notes
- Warming the tortillas before assembling makes them more pliable and prevents cracking while rolling.
- You can use any type of cooked rice; Mexican-style rice adds extra flavor.
- Adjust the amount of jalapeños and fajita seasoning to control the spice level to your preference.
- For a quicker prep, use pre-shredded rotisserie chicken from the store.
- The burritos can be wrapped in foil and kept warm in the oven at low heat if not serving immediately.
