Description
These Seven Layer Chicken Burritos are a deliciously layered meal combining tender shredded rotisserie chicken, flavorful black beans, seasoned rice, and fresh toppings all wrapped in a warm, crispy tortilla. Perfectly grilled until golden and satisfying, they bring Mexican-inspired flavors to your table with a quick and easy cooking process.
Ingredients
Scale
Chicken Filling
- 3 1/2 to 4 cups shredded rotisserie chicken
- Olive oil (for cooking)
- Salsa (to taste)
- Seasonings (such as cumin, chili powder, garlic powder, to taste)
Beans
- 1 can black beans
- Salsa (to taste)
- Spices (such as cumin, chili powder, to taste)
Rice
- 2 cups cooked rice
- Butter (1-2 tablespoons, melted)
- Juice of 1 lime
- Fresh cilantro, chopped (2 tablespoons)
- Salt (to taste)
Assembly & Toppings
- Burrito-sized tortillas
- Cheese (Monterey Jack or Cheddar, shredded, about 1-2 cups)
- Guacamole (1 cup)
- Pico de gallo or salsa (1 cup)
- Sour cream (1/2 cup)
Instructions
- Cook Chicken Filling: Heat olive oil in a skillet over medium heat. Add the shredded rotisserie chicken along with salsa and chosen seasonings. Stir and cook until the chicken is thoroughly heated and infused with the flavors, about 5-7 minutes.
- Prepare Black Beans: In a separate saucepan, combine the black beans with salsa and desired spices. Simmer gently over medium-low heat until warmed through, around 8-10 minutes, stirring occasionally.
- Season Rice: In a mixing bowl, combine the hot cooked rice with melted butter, fresh lime juice, chopped cilantro, and salt. Mix well to incorporate all flavors evenly.
- Assemble Burritos: Lay a burrito-sized tortilla flat on a clean surface. Sprinkle a layer of shredded cheese evenly over the tortilla first to help bind the ingredients. Then add layers of the warm chicken filling, seasoned rice, and black beans. Top with guacamole, pico de gallo, and sour cream as final layers.
- Wrap and Grill: Fold the sides of the tortilla inward and roll it tightly to enclose the fillings completely. Place the burrito seam-side down on a grill pan or skillet preheated over medium heat. Grill until the tortilla is golden and crispy, about 3-4 minutes per side, pressing slightly to seal.
- Serve: Slice the grilled burritos in half diagonally and serve immediately with additional toppings like extra salsa, guacamole, or sour cream as desired.
Notes
- Use fresh or leftover rotisserie chicken for convenience and rich flavor.
- Adjust the amount of salsa and spices in the chicken and beans to suit your heat preference.
- For a vegetarian version, substitute chicken with grilled veggies or beans only.
- To make assembly easier, warm tortillas slightly before layering to prevent cracking.
- Leftover burritos can be wrapped tightly and refrigerated for up to 2 days; reheat in a skillet for best texture.
