Chicken Burrito Recipe

Indulge and be inspired by this smothered burrito featuring Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast, 0.5", filled with Spanish rice, queso blanco, black beans and fresh pico de gallo rolled in a warm Mexican Original® 12" Shelf Stable Pressed Flour Tortilla, topped with warm queso blanco.


Serving Amount – 1 Burrito

1 EACHMexican Original® 12" Shelf Stable Pressed Flour Tortillas
3 OZ.Spanish Rice (sub recipe)
2 OZ.Black Beans, drained
4 OZ.Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast, 0.5"
1 OZ.Queso Blanco (commercially available)
2 OZ.Pico de Gallo, traditional (commercially available)
2 OZ.Queso Blanco (commercially available)
Spanish Rice

Yield – 4 Servings

2 vol. oz.Vegetable Oil
½ oz.Yellow Onion, peeled, minced
1 tsp.Fresh Garlic, minced
7 oz.Long Grain Rice
2 eachTomato Bouillon, (commercially prepared)
1 eachSazon Seasoning Packet, (commercially prepared)
1 tsp.Cumin, ground, dried
16 vol. oz.Water, room temp
¼ tsp.Kosher Salt
Meal Directions

Step 1 -  Pre heat a flat top grill to 350°F.

Step 2 - Place one Mexican Original® 12" Shelf Stable Pressed Flour Tortilla onto a clean worksurface.

Step 3 -  Place Spanish rice on the bottom half of the Mexican Original® 12" Shelf Stable Pressed Flour Tortilla.

Step 4 -  Top with black beans, Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast, queso blanco and pico de gallo.

Step 5 -  Fold the bottom of the tortilla up and over the filling.

Step 6 -  Then pull the filling back toward the bottom third of the tortilla.

Step 7 - Now make two folds on either side of the large fold.

Step 8 -  Roll it up as you go, use the tips of your fingers to tuck and press the filling into a tight cylinder shape.

Step 9 -  Place burrito onto the pre-heated flat top and sear on each side till golden brown.

Step 10 -  Remove from flat top grill and place onto a serving dish.

Step 11 -  Slice burrito in half on a bias and top with more queso blanco.

Step 12 - Serve as needed.

Spanish Rice Directions

Step 1 -  Preheat skillet over medium-high heat.

Step 2 - Add in vegetable oil and allow to heat.

Step 3 -  Place yellow onions and garlic into pre-heated skillet and cook until fragrant.

Step 4 -  Add in rice, tomato bouillon, sazon and cumin, then sauté for approximately one minute.

Step 5 -  Add in water and salt.

Step 6 -  Stir and cover skillet and allow to simmer for 30 to 40 minutes or until liquid is gone.

Step 7 - Turn off heat and fluff rice.

Step 8 -  Serve as needed.

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