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.
Author:Eliana Recipes
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
Scale
2 cups cooked shredded chicken
1 cup cooked white rice
1/2 cup nacho cheese sauce
1/4 cup sour cream
1/4 cup chunky salsa
4 large flour tortillas
1/2 cup shredded cheddar cheese
1/4 cup diced tomatoes (optional)
1/4 cup diced onions (optional)
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 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.