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Barbecue Chicken Burritos Recipe
Barbecue Chicken Burritos Recipe photo by Taste of Home

Barbecue Chicken Burritos Recipe

Read Reviews (9)
4.85 9
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“We always have the ingredients for these on hand,” says Amy Dando of Endicott, New York. “My husband came up with this recipe, and it turned out to be a hit!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1-1/2 cups julienned green peppers
  • 1 cup chopped onion
  • 4 tablespoons canola oil, divided
  • 1/2 cup barbecue sauce
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend
  • 4 flour tortillas (10 inches), warmed
  • Lime wedges, sour cream, shredded lettuce and chopped tomatoes, optional


  1. In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken juices run clear. Stir in barbecue sauce. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until heated through.
  2. Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up.
  3. In a large skillet, brown burritos in remaining oil on all sides over medium heat. Serve with lime wedges, sour cream, lettuce and tomatoes if desired. Yield: 4 servings.
Originally published as Barbecue Chicken Burritos in Simple & Delicious November/December 2007, p28

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Barbecue Chicken Burritos(9)

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Reviewed Feb. 24, 2014

This was fantastic :) Added some red pepper flakes to give it a little kick and some honey to make it sweeter.

Reviewed Apr. 11, 2013

This recipe was great. I don't always like the mexican spices in burritos so this was perfect. I added some mushrooms and a little honey with the bottled bbq sauce. Great quick supper.

Reviewed Feb. 6, 2013

Made this recipe last night for the first time last night. My husband and son couldn't get enough and said the recipe was a keeper. Quick and easy for a weeknight meal. I will definitely make this again.

Reviewed Oct. 22, 2012

I omitted the green pepper since the hubby hates them, still delicious! Will be on the monthly menu from here on out.

Reviewed Jun. 11, 2012

I made these last night and they were WONDERFUL!! My husband couldn't get over how good they were ( i did use a homemade flour tortilla) Browning them really makes the difference, I'd say. I cooked the chicken breast whole and then cut it into pieces (for me that's the best way to keep chicken from drying out)

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