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

Chicken Rice Burritos Recipe

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For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California
TOTAL TIME: Prep: 55 min. Bake: 10 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 55 min. Bake: 10 min.
MAKES: 6 servings


  • 1/3 cup sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 7 cups shredded cooked chicken
  • 1 tablespoon chili powder
  • 2-1/2 cups chicken broth, divided
  • 1 jar (16 ounces) picante sauce, divided
  • 1 cup uncooked long grain rice
  • 1/2 cup sliced ripe olives
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 12 flour tortillas (10 inches), warmed
  • Additional picante sauce and cheddar cheese

Nutritional Facts

1 serving (2 each) equals 1133 calories, 42 g fat (20 g saturated fat), 216 mg cholesterol, 2133 mg sodium, 96 g carbohydrate, 13 g fiber, 75 g protein.


  1. In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside.
  2. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese.
  3. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield: 6 servings.
Originally published as Chicken Rice Burritos in Taste of Home February/March 1996, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 4, 2015

"Great recipe!"

Reviewed Dec. 1, 2014

"Delicious recipe! I made these for my son's teachers' luncheon and they were a hit. They had a little kick to them but weren't too spicy. Very authentic tasting and easy to make."

Reviewed Sep. 24, 2014

"great recipe. I love chicken Burrito because it is healthy and authentic food."

Reviewed May. 11, 2014

"Love this recipe. Yummy burritos. Would make more often if my kids were rice fans."

Reviewed Dec. 8, 2010

"Very good! I didn't use the green onions or garlic (didn't have them on hand), and I added black beans and corn and used whole wheat tortillas. Excellent!"

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