Taco Bell Chicken Burrito – Bex’s Kitchen Recipe

There's nothing quite like the comfort of a homemade Taco Bell Chicken Burrito right in your kitchen. Packed with tender chicken, perfectly seasoned rice, and a creamy, cheesy kick, this recipe is a sure crowd-pleaser for taco night or anytime cravings strike.

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I first started recreating this iconic burrito after my family’s weekly Taco Bell runs began to add up. Now, not only do we save money, but we also enjoy a healthier, customizable version that everyone loves. Ready to roll up some burrito magic? Let’s dive in!

Why You'll Love This Taco Bell Chicken Burrito

Get ready to fall head over heels for this irresistible homemade twist on a fast-food favorite. It's quick, easy, and hits all the right notes for a satisfying meal.

First, this burrito is perfect for weeknight dinners. With simple ingredients and a straightforward process, you can whip it up in under 30 minutes. No need to spend hours in the kitchen when a delicious dinner can come together so effortlessly.

Second, it's a budget-friendly way to feed your family. By using pantry staples like rice, canned beans, and shredded cheese, you'll stretch your dollar without sacrificing flavor.

Third, this recipe is endlessly versatile. Whether you prefer spicy, mild, or extra cheesy, you can adjust the fillings to suit everyone's taste. Plus, it's a great way to use up leftover chicken or veggies hanging out in your fridge.

Finally, you can make these burritos ahead of time for meal prep. They reheat beautifully, making them a fantastic grab-and-go lunch or dinner option.

Ingredients Notes

The beauty of this Taco Bell Chicken Burrito lies in its simple ingredients, each working together to create a flavor-packed experience.

Chicken: Use boneless, skinless chicken breasts or thighs. Season them with a blend of taco spices before cooking, or save time by using shredded rotisserie chicken.

Rice: The seasoned rice is the heart of this burrito. Cook it with a pinch of cumin and chili powder for that classic Taco Bell flavor. Leftover rice works wonderfully here too.

Cheese: A blend of shredded cheddar and Monterey Jack creates a gooey, melty interior. Pre-shredded cheese is convenient, but freshly shredded cheese melts more smoothly.

Beans: Refried beans add creaminess and a hearty texture. You can also substitute with black beans or pinto beans for a chunkier filling.

Sauce: The burrito’s signature creamy flavor comes from a mix of sour cream and Taco Bell-inspired spicy ranch sauce. You can find ready-made sauces in the store or make your own with a few pantry staples.

Optional equipment: A large skillet for warming the tortillas and a burrito press (if you have one) to seal the edges neatly.

How To Make This Taco Bell Chicken Burrito

Making this delicious burrito is easier than you'd think. Follow these steps to create a homemade masterpiece.

Start by cooking your rice. Combine white or brown rice with chicken broth, a touch of cumin, and chili powder. Let it simmer until fluffy, then fluff it with a fork and set aside.

Meanwhile, cook the chicken. Heat a skillet over medium-high heat with a drizzle of olive oil. Season the chicken with taco seasoning and cook for 5-7 minutes on each side until golden and cooked through. Remove it from the skillet, let it rest for 5 minutes, then shred or dice it into bite-sized pieces.

Warm the refried beans in a small saucepan or microwave until smooth and spreadable. If you're using whole beans, toss them with a pinch of salt and pepper for added flavor.

Lay out a large tortilla on a flat surface. Spread a thin layer of refried beans in the center, followed by a scoop of seasoned rice. Top with shredded chicken, a sprinkle of cheese, and a dollop of your spicy ranch sauce or sour cream.

Carefully fold in the sides of the tortilla, then roll it up tightly. Repeat with the remaining tortillas and filling.

To finish, heat a clean skillet over medium heat and place each burrito seam-side down. Cook for 1-2 minutes per side until golden brown and crisp. Serve warm with your favorite sides or dipping sauces.

Storage Options

These burritos are perfect for make-ahead meals. Once assembled, wrap them individually in foil or plastic wrap and store them in the refrigerator for up to 3 days.

For longer storage, wrap the burritos in foil and place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a skillet or microwave.

Reheat burritos in the microwave by unwrapping and heating on high for 1-2 minutes, flipping halfway through. If you prefer a crispier texture, reheat them in a skillet or oven.

Variations and Substitutions

This recipe is incredibly versatile. Here are some fun ways to make it your own:

• Add guacamole or diced avocado for a creamy, rich flavor.
• Swap the chicken for ground beef, shredded pork, or even grilled vegetables for a vegetarian option.
• Use a flavored tortilla, like spinach or tomato basil, to add extra color and taste.
• Make it spicier by mixing in diced jalapeños or a splash of hot sauce.
• Turn it into a smothered burrito by topping it with enchilada sauce and baking until bubbly.

Don't be afraid to get creative! This Taco Bell Chicken Burrito is your canvas for flavor exploration.

Enjoy your homemade Taco Bell-inspired masterpiece!

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