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Chicken Rice Burritos Recipe

Chicken Rice Burritos Recipe

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. YIELD: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


  • 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.

Nutritional Facts

2 each: 1133 calories, 42g fat (20g saturated fat), 216mg cholesterol, 2133mg sodium, 96g carbohydrate (4g sugars, 13g fiber), 75g protein.

Reviews for Chicken Rice Burritos

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MaceMcSquee User ID: 6139606 219714
Reviewed Feb. 4, 2015

"Great recipe!"

Remenec User ID: 6059530 9173
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."

BeansBurrito User ID: 8006302 10298
Reviewed Sep. 24, 2014

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

jdog31399 User ID: 1186484 17957
Reviewed May. 11, 2014

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

embatt User ID: 2414376 10266
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!"

cactuspat User ID: 5577866 14520
Reviewed Dec. 7, 2010

"I've made this recipe for years--ever since it first came out in TOH's cookbook. I serve it with a recipe that combines lime jello and cream cheese."

cactuspat User ID: 5577866 5216
Reviewed Nov. 6, 2010

"I've made this recipe dozens of times, and everyone who tastes it, loves it! It does take a little time to prepare, but it's well worth it."

yellowhorsern User ID: 2107628 10179
Reviewed Feb. 1, 2010

"My family absolutely loves this recipe! It is one of our all-time favorites from TOH. They request it often."

jgoldgorin User ID: 1497500 9143
Reviewed Oct. 21, 2009

"The sodium and fat content are a bit high. I substituted low salt broth, and used far less cheese than called for. I also used a salsa with a lower salt content, and used brown rice. Yummy!"

nancy anne User ID: 167940 6519
Reviewed Aug. 4, 2009

"I use yellow onion and salsa instead of the picante. THESE ARE YUMMY! Guests love these and request the recipe! :) Nancy"

brenda lee User ID: 2711396 9822
Reviewed May. 31, 2009

"We have these quite often. If I plan on roasting a turkey,I use the leftovers to make this. I make a double batch and our grown children will have supper that night for their families. Easy and uses items I always have on hand."

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Wine Pairings

Full-Bodied White Wine

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