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taco bell chicken burrito recipe

Taco Bell Chicken Burrito Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 cup long-grain white rice
  • 1 tbsp fresh lime juice
  • 1 can (15 oz) pinto beans
  • 4 large flour tortillas (10-inch)
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup jarred salsa

Method
 

  1. Combine all 7 spices into a rub and coat the chicken thighs evenly. Sear in 1 tbsp vegetable oil in a skillet over medium-high heat for 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C).
  2. Rest the chicken on a cutting board for 5 minutes, then slice or chop into bite-sized pieces.
  3. Cook the rice according to package directions, then stir in 1 tbsp fresh lime juice immediately off the heat.
  4. Warm the pinto beans in a small saucepan over medium-low heat for 3 to 4 minutes. Warm the tortillas in a dry skillet for 30 seconds per side.
  5. Lay a tortilla flat and layer on rice, beans, chicken, sour cream, cheddar cheese, lettuce, and 2 tbsp salsa per burrito. Fold in the sides and roll tightly. Place seam-side down in the skillet over medium heat for 1 to 2 minutes to seal, then serve cut in half with extra salsa on top.

Notes

You can season and refrigerate the raw chicken up to 24 hours ahead, which deepens the flavor slightly and makes weeknight assembly faster. If you're making these for a crowd, keep the tortillas warm in a low oven (200°F / 93°C) wrapped in foil while you build each burrito. The one step most people skip is the skillet char at the end, and it genuinely does make the outside of the burrito hold together better.