- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Enjoy a Mexican-inspired meal in minutes with this quick and easy chicken burrito recipe that's nourishing, packed with flavour and a pinch of spice.
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + 5 mins resting time
Ingredients
- 8 Coles RSPCA Approved Chicken Thigh Fillets
- 485g pkt Mexican-style burrito kit
- 1/4 cup (60ml) lime juice
- 2 tbs olive oil
- 1 corn cob, husk and silks removed
- 2 avocados, stoned, peeled, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup coriander leaves
- 250g cherry tomatoes, quartered
- 60g baby spinach and rocket mix
- Sour cream, to serve
- Thinly sliced red chilli, to serve
- Lime halves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, seasoning sachet from the burrito kit, half the lime juice and half the oil in a large bowl. Toss to coat.
Step 2
Preheat a barbecue or chargrill plate on medium-high heat. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, cook the corn on the same barbecue or chargrill plate, turning, for 5 mins or until kernels are tender. Combine the avocado, onion, coriander and tomato in a medium bowl. Use a sharp knife to cut the kernels from the corn cobs. Add to avocado mixture. Drizzle with the remaining lime juice and oil. Season.
Step 4
Cook the tortillas from the burrito kit following packet directions. Thickly slice the chicken. Place the wraps on a work surface. Top with the combined spinach and rocket leaves, chicken and avocado mixture. Season. Top with a dollop of sour cream and drizzle with the salsa from the burrito kit. Serve with the chilli and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover filling? Make a burrito bowl for lunch – simply reheat the meat in a frying pan or the microwave, mix in the rest of your favourite fillings and add some rice.
Ultra-easy chicken burritos for easy weeknight meals
A deep dive into the history of Mexican cuisine reveals several theories about the exact origins of the humble chicken burrito. Some believe it dates back thousands of years to Mesoamerican culture, and others attest it was the invention of a street vendor in Chihuahua, Mexico, who wrapped his food in flour tortillas to keep it warm on his long donkey rides – the translation of burrito even means ‘little donkey’. However, they came to be, chicken burritos are now loved across the globe for how delicious they are and how easy they are to eat. Here’s everything you need to know about making them for easy weeknights or casual entertaining.
After more inspiration? See our collection of easy Mexican recipes for ideas.
The best cut for chicken burritos
This chicken burritos recipe calls for chicken thigh meat instead of breast, and there’s a good reason. Thighs are a fattier cut, which means the flavour will be more intense than that of the white meat, and it will be juicer, too. It’s also harder to overcook and stays succulent even if you’ve left them cooking a few minutes too long. The best part? Chicken thigh meat is budget-friendly. (If you are looking for other budget-friendly fillings try this vegetarian burrito, too).
How to make chicken burritos
If you’ve ever wondered why your homemade burritos don’t look as neatly packed and presented as the ones you order out, it’s all in the roll. Make sure your tortilla is warm to start, as this will help it flex. Arrange your meat and the filling in the centre of the tortilla in a straight line, but not too close to the edges. (Be careful not to overfill the tortilla, too!) Next, fold the bottom of the burrito up over the filling and pull the filling back into the fold. Then fold the two sides in as though you’re wrapping a gift and roll. Keep it tight and press the filling in as you go. This technique is the same whether you’re making a chicken burrito or Cajun lamb burrito so once you’ve mastered it, you’re ready to roll!
How to throw a Mexican fiesta
This chicken recipe for burritos is perfect for a Mexican-inspired dinner party. Add this quick and easy Mexican-style beef fried rice and these spicy Mexican baked tacos to the menu to impress your guests.
FAQs
Quick chicken burritos
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + 5 mins resting time
Ingredients
- 8 Coles RSPCA Approved Chicken Thigh Fillets
- 485g pkt Mexican-style burrito kit
- 1/4 cup (60ml) lime juice
- 2 tbs olive oil
- 1 corn cob, husk and silks removed
- 2 avocados, stoned, peeled, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup coriander leaves
- 250g cherry tomatoes, quartered
- 60g baby spinach and rocket mix
- Sour cream, to serve
- Thinly sliced red chilli, to serve
- Lime halves, to serve
Description
Enjoy a Mexican-inspired meal in minutes with this quick and easy chicken burrito recipe that's nourishing, packed with flavour and a pinch of spice.
Method
Step 1
Combine the chicken, seasoning sachet from the burrito kit, half the lime juice and half the oil in a large bowl. Toss to coat.
Step 2
Preheat a barbecue or chargrill plate on medium-high heat. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, cook the corn on the same barbecue or chargrill plate, turning, for 5 mins or until kernels are tender. Combine the avocado, onion, coriander and tomato in a medium bowl. Use a sharp knife to cut the kernels from the corn cobs. Add to avocado mixture. Drizzle with the remaining lime juice and oil. Season.
Step 4
Cook the tortillas from the burrito kit following packet directions. Thickly slice the chicken. Place the wraps on a work surface. Top with the combined spinach and rocket leaves, chicken and avocado mixture. Season. Top with a dollop of sour cream and drizzle with the salsa from the burrito kit. Serve with the chilli and lime wedges.