There’s something magical about biting into a warm, perfectly wrapped Taco Bell Chicken Burrito. The soft tortilla, savory chicken, and creamy sauce come together in a way that feels like a hug in every bite. This homemade version captures all those iconic flavors but with a fresher, more personalized touch.

I first recreated this recipe on a lazy Sunday when I was craving my favorite fast-food fix. Now, it’s a staple in my kitchen, making weeknight dinners both exciting and easy. Let’s dive in and see what makes this recipe so special!
Why You’ll Love This Taco Bell Chicken Burrito
Get ready to enjoy the best of both worlds – the nostalgia of Taco Bell’s signature flavors, but with the freshness and control of homemade cooking.
First, this recipe is incredibly easy to make. With just a handful of common ingredients, you can whip up dinner in under 30 minutes. Perfect for busy nights when you don’t want to sacrifice flavor for convenience.
Next, it’s highly customizable. Whether you like it mild or crave a spicy kick, this burrito adapts to your preferences. Add more cheese, throw in some guacamole, or swap the chicken for your favorite protein – the possibilities are endless!
It’s also budget-friendly. Making these burritos at home means you can feed a family of four for a fraction of what takeout would cost. Plus, you’ll have leftovers to enjoy for lunch the next day.
Finally, the flavor is unbeatable. The combination of seasoned chicken, tangy sauce, and a perfectly toasted tortilla will have you questioning why you ever stood in line at the drive-thru.
Ingredients Notes

This recipe shines because of its simple yet flavorful ingredients. Let’s break them down to see what makes each one special.
The chicken is the heart of the burrito. I recommend using boneless, skinless chicken breasts or thighs. Thighs are particularly juicy and flavorful, but breasts work well if you prefer leaner meat.
The seasoning is key to capturing that Taco Bell flavor. A mix of chili powder, cumin, smoked paprika, and garlic powder brings the right balance of smoky, savory, and spicy notes. Don’t forget the salt to enhance the flavors!
The sauce ties everything together. A combination of sour cream, mayonnaise, and hot sauce creates the creamy, tangy filling that makes every bite irresistible. If you’re feeling adventurous, add a splash of lime juice or a pinch of cayenne for an extra zing.
The rice gives the burrito its signature heft. A simple cilantro-lime rice works best, but plain white rice will do in a pinch. Cooking it with a little chicken broth enhances its flavor even more.
Finally, the tortillas are your canvas. Look for large, burrito-sized flour tortillas that are soft and pliable. Warming them slightly before assembling makes them easier to fold and roll.
No special equipment is needed – just a skillet for cooking the chicken, a pot for the rice, and your favorite cutting board for prep.
How To Make This Taco Bell Chicken Burrito

Making this burrito at home is a straightforward process that delivers big rewards.
Start by preparing the chicken. Cut it into small, bite-sized pieces to ensure even cooking. In a skillet, heat a drizzle of olive oil over medium heat. Add the chicken and sprinkle on your spice blend. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden and fully cooked.
While the chicken cooks, prepare the rice. If you’re making cilantro-lime rice, stir chopped cilantro and a squeeze of lime juice into your cooked rice. Set it aside to cool slightly.
Next, assemble the sauce. In a small bowl, combine sour cream, mayonnaise, and your preferred hot sauce. Taste and adjust the heat level to your liking.
Lay out your tortillas on a clean surface. Spread a generous spoonful of the sauce in the center of each tortilla, then layer on the rice, cooked chicken, shredded cheese, and any additional toppings you love, like diced tomatoes or fresh lettuce.
Fold the tortilla into a burrito by tucking in the sides and rolling it tightly from one end to the other. To achieve that restaurant-style toasted finish, heat a dry skillet over medium heat and sear the burritos for about 1-2 minutes on each side. This step is optional but adds a delightful crunch.
In under 30 minutes, you’ll have a warm, satisfying burrito ready to devour!
Storage Options
Leftovers are a breeze to store and reheat. Wrap any uneaten burritos tightly in foil or plastic wrap and store them in the refrigerator for up to 3 days.
For longer storage, place the wrapped burritos in a freezer-safe bag and freeze for up to 2 months. When ready to enjoy, simply thaw in the fridge overnight before reheating.
To reheat, unwrap the burrito and microwave it for 1-2 minutes. For a crispy exterior, reheat in a skillet or toaster oven instead.
Variations and Substitutions
One of the best things about this recipe is how versatile it is. Here are some ways to make it your own:
- Vegetarian Option: Swap the chicken for sautéed peppers, onions, and black beans for a meatless version that’s just as satisfying.
- Spicy Upgrade: Add diced jalapeños to the filling or use a spicy chipotle sauce in place of the sour cream mixture.
- Cheese Lovers: Sprinkle in a blend of Monterey Jack, cheddar, and queso fresco for a gooey, melty bite.
- Gluten-Free: Use gluten-free tortillas and double-check that all your seasonings are gluten-free.
- Meal Prep Friendly: Make a batch of chicken and rice ahead of time and assemble the burritos as needed throughout the week.
Don’t be afraid to get creative! This recipe is a great starting point for experimenting with your favorite flavors and ingredients.
Now that you’ve got the recipe, it’s time to gather your ingredients and get cooking. Trust me – once you try this homemade Taco Bell Chicken Burrito, it’ll become a regular on your dinner menu!
PrintTaco Bell Chicken Burrito – Bex’s Kitchen Recipe
Recreate the Taco Bell Chicken Burrito at home with Bex’s Kitchen Recipe. This easy-to-make dish combines tender chicken, fluffy rice, creamy cheese, and zesty sauces for the ultimate flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cooked white rice
- ½ cup nacho cheese sauce
- ¼ cup sour cream
- ¼ cup chunky salsa
- 4 large flour tortillas
- ½ cup shredded cheddar cheese
- ¼ cup diced tomatoes (optional)
- ¼ cup diced onions (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- In a skillet, heat the shredded chicken and season it with garlic powder, chili powder, paprika, salt, and pepper.
- Warm the cooked rice and mix it with the nacho cheese sauce.
- Lay out the flour tortillas and spread a dollop of sour cream on each.
- Add a portion of the seasoned chicken, cheesy rice, and salsa to each tortilla.
- Sprinkle with shredded cheddar cheese, diced tomatoes, and onions (if using).
- Fold the sides of the tortillas, roll them tightly into burritos, and serve warm.
Notes
- For extra flavor, grill the burritos on a skillet for 2-3 minutes per side to give them a crispy outer shell.
- Substitute low-fat sour cream and cheese for a lighter version.
- Add a dash of hot sauce if you prefer a spicier kick.
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
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