Ingredients
- Chicken breast: 1 pound, cubed
- Olive oil: 1 tablespoon
- Taco seasoning: 2 tablespoons
- Onion: 1/2 medium, chopped
- Bell pepper: 1/2 medium, chopped (any color)
- Cooked rice: 1 cup
- Black beans: 1 (15-ounce) can, rinsed and drained
- Large flour tortillas: 4
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook until browned on all sides.
- Step 2: Sprinkle taco seasoning over the chicken and stir to coat evenly. Cook for an additional 2-3 minutes, or until the chicken is cooked through.
- Step 3: Add the chopped onion and bell pepper to the skillet with the chicken. Cook until the vegetables are softened, about 5 minutes.
- Step 4: Stir in the cooked rice and black beans. Heat through for 1-2 minutes.
- Step 5: Warm the tortillas according to package instructions.
- Step 6: Divide the chicken and rice mixture evenly among the tortillas. Fold in the sides and roll up tightly to create burritos. Serve immediately.
Notes
- For a quick lunch tomorrow, wrap leftover burritos individually in foil for easy reheating!
- Reheat leftover burritos in a skillet with a touch of oil for a crispy tortilla.
- Top your juicy chicken burrito with a dollop of sour cream and fresh salsa for extra flavor.
- Don't overcrowd the skillet when cooking the chicken to ensure even browning and maximum juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American