Description
These Seven Layer Chicken Burritos are a delicious, hearty meal featuring layers of tender shredded rotisserie chicken, seasoned black beans, flavorful rice, and classic Mexican toppings—all wrapped in a warm burrito-sized tortilla and grilled to crispy perfection.
Ingredients
Scale
Chicken Filling
- 3 1/2 to 4 cups shredded rotisserie chicken
- 1/2 cup salsa (for chicken)
- 1 tablespoon olive oil
- Spices to taste (such as cumin, chili powder, garlic powder, salt, and pepper)
Beans
- 1 can black beans, drained and rinsed
- 1/4 cup salsa (for beans)
- Spices to taste (such as cumin, chili powder, garlic powder, salt)
Rice
- 2 cups cooked rice
- 2 tablespoons melted butter
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Assembly & Toppings
- Burrito-sized tortillas (4 large)
- 1 to 1 1/2 cups shredded cheese (Monterey Jack or Cheddar)
- Guacamole (about 1 cup)
- Pico de gallo or salsa (about 1 cup)
- Sour cream (about 1/2 cup)
Instructions
- Prepare the chicken filling: Heat olive oil in a skillet over medium heat. Add shredded rotisserie chicken along with salsa and your choice of seasonings such as cumin, chili powder, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is heated through and well coated with the salsa and spices, about 5-7 minutes.
- Warm the black beans: In a separate saucepan, combine the drained black beans with salsa and similar spices to taste. Simmer over low heat until warmed through, around 8-10 minutes, stirring occasionally to prevent sticking.
- Prepare the seasoned rice: In a mixing bowl, combine the hot cooked rice with melted butter, fresh lime juice, chopped cilantro, and salt to taste. Mix well to distribute flavors evenly.
- Assemble the burritos: Lay a large tortilla flat on a clean surface. Sprinkle a generous layer of shredded cheese. Add layers of the warm chicken filling, seasoned rice, warmed black beans, guacamole, pico de gallo, and sour cream carefully in the center of the tortilla.
- Fold and grill the burritos: Fold the sides of the tortilla inwards, then roll tightly from one end to the other to enclose all the fillings. Place the burrito seam-side down on a hot grill or skillet. Grill until the tortilla is crispy and browned on both sides, about 2-3 minutes per side, pressing gently to seal.
- Serve: Remove the burritos from the grill, slice in half diagonally, and serve immediately with extra guacamole, salsa, or sour cream as desired.
Notes
- Use rotisserie chicken for convenience and rich flavor.
- Adjust spices according to your taste preference for heat and seasoning.
- For a vegetarian version, substitute chicken with grilled vegetables or tofu.
- Grilling the burritos helps seal them and adds a delightful crispy texture.
- Make sure the rice is hot when combined with butter and lime for best flavor absorption.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days.
