We’re using all the shortcuts to get these rotisserie chicken burritos on the table quickly. Ready-cooked chicken, microwave rice and canned beans in chilli sauce are great speedy ingredients that only need warming through. I like to spice things up by adding fajita seasoning to the chicken and some pickled jalapeños at the end too.
These Rotisserie Chicken Burritos are the ultimate, filling, delicious quick dinner recipe! On the table in 30 minutes, they’re perfect for those busy weeknights. Not only is this fantastic for a hot dinner, you can make them ahead to refrigerate and eat them as a cold lunch the next day!
I use chicken shredded from a shop-bought chicken, or leftovers from your Roast Chicken, and microwave rice packets to streamline this recipe and the outcome is just amazing!
Table of Contents
📋 Ingredients
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Cook the onion, shredded chicken, and seasonings in oil in a hot pan until the onion softens.
- Move the chicken over to one side of the pan, and add the beans and stir before heating through.
- Meanwhile, cook the rice as per the packet instructions and lay the warmed tortillas flat on a sheet of foil.
- Assemble the burritos with the rice, chicken, beans, and all the toppings.
- Wrap the tortilla tightly in the foil and twist the ends to seal. Then serve.
Pro Tip
You can make these ahead of time, but if you do, leave out the lettuce and sour cream (they’re not great reheated – use the sour cream as a dip instead). Make up and wrap the burritos in foil, then cool and refrigerate for up to a day. Reheat in the oven (in the foil) for 15–20minutes at 180°C fan/400°F/gas mark 6 until piping hot throughout.
It’s the perfect solution for when your short for time, and hungry for a delicious, satisfying meal.
Pin this now to find it later
Pin It🍽️ What to serve it with
You could serve these burritos alongside:
🍲 More fantastic quick dinners
? Frequently Asked Questions
You can make these ahead of time, but if you do, leave out the lettuce
and sour cream (they’re not great reheated – use the sour cream as a
dip instead). Make up and wrap the burritos in foil, then cool and
refrigerate for up to a day. Reheat in the oven (in the foil) for 15–20
minutes at 180°C fan/400°F/gas mark 6 until piping hot throughout.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Rotisserie Chicken Burritos
Ingredients
- 4 large flour tortillas warmed in the oven or microwave
- 1 small cooked rotisserie chicken (we want to get around 500g (1lb) of meat off it)
- 2 tbsp oil
- 1 small onion peeled and diced
- 2 tbsp fajita seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 x 400g (14 oz) can mixed beans in chilli sauce
- 1 x 250g (9 oz) pack ready-cooked rice (plain or flavoured – Mexican style is a good choice)
- 75 g (¾ cup) finely grated (shredded) Cheddar cheese
- 2 tbsp pickled jalapeños drained and roughly chopped
- a small bunch of fresh coriander (cilantro), roughly chopped
- 4 tsp tomato salsa
- 4 tsp sour cream
- 1 little gem lettuce washed and torn into individual leaves
Instructions
- Place the cooked chicken on a board and slice or tear off the meat. Break into bite-size shreds.1 small cooked rotisserie chicken
- Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the onion, chicken, fajita seasoning, salt and pepper. Toss together and fry for 5–6 minutes, stirring often, until the chicken is hot and the onion starts to soften.2 tbsp oil, 1 small onion, 2 tbsp fajita seasoning, ¼ tsp salt, ¼ tsp ground black pepper
- Move the chicken to the side of the pan. Add the beans in chilli sauce and heat through for 5–6 minutes, stirring often and squishing the beans with the back of a spoon as they heat through. Stir the chicken a few times too, so it doesn’t burn.1 x 400g (14 oz) can mixed beans in chilli sauce
- While the chicken and beans are cooking, heat the rice, as per the packet instructions (usually a couple of minutes in the microwave).1 x 250g (9 oz) pack ready-cooked rice
- Lay out four large pieces of foil and place a warmed tortilla on each piece of foil.4 large flour tortillas
- Divide the rice, chicken and beans between the tortillas. Try to arrange on the bottom half of each tortilla (so it’s easier to roll up later). Top with the cheese, jalapeños, coriander, salsa and sour cream, then layer a couple of lettuce leaves on top.75 g (¾ cup) finely grated (shredded) Cheddar cheese, 2 tbsp pickled jalapeños, a small bunch of fresh coriander, 4 tsp tomato salsa, 4 tsp sour cream, 1 little gem lettuce
- Roll the burrito up, tucking the ends in as you roll. Wrap in the foil and twist the ends, then serve.
Video
Notes
The nutritional info is approximate per serving, this recipe serves 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Saw this recipe this morning, went out and bought everything we needed, OMG fantastic, delicious, and anything else we can call the recipe. We are having it again at the weekend, not bad considering hubby dislikes chicken 5 STARS all day long , keep up the fantastic work 🎉🎉