Name: Chicken Burrito Wraps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked shredded chicken (rotisserie or grilled); 1 cup cooked white or brown rice; 1 cup canned black beans, rinsed and drained; 1/2 cup corn kernels (fresh, canned, or frozen); 1/2 cup diced tomatoes or salsa; 1/2 cup shredded cheddar or Mexican blend cheese; 1/4 cup chopped fresh cilantro; 1/2 cup sour cream or Greek yogurt; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; Salt and pepper to taste; 4 large flour tortillas

These Chicken Burrito Wraps are a hearty and flavorful meal packed with juicy chicken, fluffy rice, beans, sweet corn, fresh tomatoes, cheese, and a creamy, spiced sauce. Wrapped in a warm flour tortilla and optionally toasted to a golden crisp, they make the perfect lunch, dinner, or on-the-go meal prep option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken (rotisserie or grilled)

1 cup cooked white or brown rice

1/2 cup corn kernels (fresh, canned, or frozen)

1 cup canned black beans, rinsed and drained

1/2 cup diced tomatoes (or salsa)

1/2 cup shredded cheddar or Mexican blend cheese

1/4 cup chopped fresh cilantro

1/2 cup sour cream or Greek yogurt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

4 large flour tortillas

Directions

I start by mixing the shredded chicken, rice, black beans, corn, tomatoes, cheese, and cilantro in a large bowl. Then, I stir together the sour cream with chili powder, cumin, garlic powder, salt, and pepper in a smaller bowl to create a creamy, flavorful sauce. I pour the sauce over the chicken mixture and stir until everything is evenly coated.

After warming the flour tortillas so they’re soft and easy to roll, I spoon the filling into the center of each one. I fold in the sides and roll tightly into a burrito-style wrap.

If I want extra texture, I toast the wraps in a skillet for a couple of minutes on each side until they’re golden and lightly crisp. Once done, I slice them in half and serve them warm, or wrap them in foil for meal prep.

Servings and timing

This recipe makes 4 hearty servings.

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Calories: Approximately 420 kcal per serving

Variations

I like to swap ingredients based on what I’m craving or what’s on hand. Sometimes I use brown rice instead of white for more fiber, or Greek yogurt instead of sour cream for a lighter twist. When I want more spice, I add chopped jalapeños or a splash of hot sauce to the filling. If I’m avoiding gluten, I use gluten-free tortillas, and if I want it vegetarian, I just skip the chicken and add more beans or grilled veggies.

Storage/Reheating

I usually store the un-toasted wraps in an airtight container in the fridge for up to 3 days. For reheating, I pop them in a skillet to warm through and crisp up the outside, or microwave them for 1–2 minutes if I’m in a rush. If I’ve already toasted them, I reheat them in the oven at 350°F (175°C) for about 10 minutes to bring back some of that crispy texture.

FAQs

How do I keep the burritos from getting soggy when meal prepping?

I make sure the ingredients have cooled before assembling and skip any watery fillings like juicy tomatoes or salsa unless I’m eating them right away. Wrapping them tightly in foil also helps keep everything intact.

Can I freeze these chicken burrito wraps?

Yes, I freeze them tightly wrapped in foil, then place them in a freezer bag. They reheat well in the oven or microwave straight from frozen—just add a few extra minutes.

What’s the best way to make these wraps spicy?

I like to add diced jalapeños, a spoonful of chipotle in adobo, or even sprinkle in some cayenne pepper with the seasoning mix to kick up the heat.

Can I make these wraps vegetarian?

Absolutely. I just omit the chicken and increase the beans or add grilled vegetables like bell peppers, zucchini, or mushrooms.

What cheese works best in chicken burrito wraps?

I usually go with shredded cheddar or a Mexican blend, but Monterey Jack or pepper jack also melt beautifully and add great flavor.

Conclusion

These Chicken Burrito Wraps are a fast, filling, and endlessly adaptable meal that I can throw together with pantry staples and leftover chicken. Whether I’m feeding the family or prepping meals for the week, this recipe always delivers bold flavor and satisfying comfort—all wrapped up in a warm tortilla.

Recipe:

Chicken Burrito Wraps

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Author: Sophia
Total Time: 20 minutes
Yield: 4 servings
Diet: Halal

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Description

These Chicken Burrito Wraps are a quick, hearty, and customizable meal filled with shredded chicken, rice, beans, corn, tomatoes, cheese, and a creamy, spiced sauce, all wrapped in a warm flour tortilla and optionally toasted for added crunch.