Fried Chicken Burritos

Fried Chicken Burritos are a quick and delicious weeknight dinner to make with leftover grilled chicken, rice and beans with sour cream sauce.

Meal Prep Chicken is one of our favorite recipes to make over the weekend and then we have great options for easy dinners like Chicken Stuffed Poblano Peppers, Chicken Tacos and these Fried Chicken Burritos.

Why You Should Try These Fried Chicken Burritos

• Made with leftover chicken or a chicken from the deli for a quick dinner.
• Budget friendly meal that is even better than Mexican take-out.
• A protein rich meal with grilled chicken, beans and rice.

Ingredients for Chicken Burritos

• Cooked Chicken, diced
• Cooked Pinto Beans (or canned), rinsed and drained
• Cooked Rice – Spanish Rice or Cilantro Lime Rice
• Granulated Garlic
• Ground Cumin
• Chili Powder
• Kosher Salt
• Shredded Cheese
• Burrito Size Flour Tortillas
• Vegetable Oil for Frying – optional

Sour Cream Sauce Ingredients

• Butter
• All Purpose Flour
• Heavy Cream
• Whole Milk
• Sour Cream
• Granulated Garlic
• Kosher Salt
• Fresh Ground Pepper

Optional Garnishes for Burritos

• Cilantro
• Salsa
• Guacamole

Step By Step Directions for Chicken Burritos

1. Make the Filling: In a skillet, combine diced chicken, cooked rice and beans. Season with garlic, cumin and salt. Mix well and cook over medium heat, stirring until heated through.
2. Make the Burritos: Layer chicken, rice and beans onto tortillas. Top with cheese.
3. Fold the ends of tortillas in and roll up, placing seam side down on a baking sheet.
4. Make the Sauce: Melt butter in a saucepan over medium heat. Whisk in flour, cooking 2 minutes. Whisk in cream and milk. Add the sour cream and seasonings. Continue to whisk until thickened. Lower to simmer and keep warm.
5. Fry Burritos: Heat vegetable oil in a cast iron skillet or heavy bottom pan using a fry thermometer.
6. Carefully place burritos into hot oil a few at a time, seam side down. Turning to brown on all sides until burritos are golden brown.
7. Remove to a paper towel lined wire rack over a rimmed baking sheet.
8. Serving: Spoon sour cream sauce over fried burritos.
9. Garnish with cilantro, salsa and guacamole if desired.

Recipe Notes

• Oven Method: If you aren’t into deep frying, brush burritos with vegetable oil and place on a rimmed baking sheet, a few inches apart. Bake at 400° for 10 – 12 minutes or until golden brown.
• Store leftover chicken burritos in a zip top bag in the refrigerator up to 3 days. Store sour cream sauce in an airtight container in the refrigerator up to 3 days.
• Reheat burritos on a sheet pan in the oven at 350° for 8-10 minutes or until heated through. Reheat sauce in a saucepan over low heat, add a tablespoon or two of milk if it is too thick, whisking until heated through.

More Recipes with Meal Prep Chicken

• Grilled Chicken Enchiladas
• Cajun Chicken Pasta
• Grilled Chicken Parmesan Soup

You might also like this Grilled Monterey Chicken for a quick weeknight dinner.

If you are looking for a quick and easy dinner this week, try these Fried Chicken Burritos.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Print Recipe

No ratings yet

Fried Chicken Burritos

Fried Chicken Burritos are a quick and delicious weeknight dinner to make with leftover grilled chicken, rice and beans with sour cream sauce.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Chicken

Cuisine: American

Keyword: burritos with chicken, Chicken burritos, leftover chicken recipe, rice and beans

Servings: 6 Burritos

Calories: 1257kcal

Author: Milisa

Ingredients

• 1 pound cooked chicken diced
• 16 ounces canned pinto beans rinsed and drained
• 1 ¼ cups cooked rice
• 2 tablespoons granulated garlic
• 1 tablespoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 ½ cups shredded cheddar cheese
• 6 burrito size flour tortillas
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 3 cups vegetable oil for frying

For Sour Cream Sauce

• 1 cup heavy cream
• ½ cup whole milk
• ½ cup sour cream
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon pepper

For Serving

• Salsa
• Chopped Cilantro

Instructions

• In a skillet, combine diced chicken, cooked rice and beans. Season with garlic, cumin and salt. Mix well and cook over medium heat, stirring until heated through.
• Layer chicken, rice and beans onto tortillas. Top with cheese.
• Fold the ends of tortillas in and roll up, placing seam side down on a baking sheet.
• Make the sauce by melting butter in a saucepan over medium heat. Whisk in flour, cooking 2 minutes. Whisk in cream and milk. Add the sour cream and seasonings. Continue to whisk until thickened. Lower to simmer and keep warm.
• Heat vegetable oil to 350° in a cast iron skillet or heavy bottom pan using a fry thermometer.
• Fry burritos a few at a time, seam side down. Turning to brown on all sides until burrito is golden brown.
• Remove to a paper towel lined wire rack over a rimmed baking sheet.
• Spoon sour cream sauce over fried burritos.
• Garnish with cilantro and salsa.

Notes

Oven Method: If you aren't into deep frying, brush burritos with vegetable oil and place on a rimmed baking sheet, a few inches apart. Bake at 400° for 10 – 12 minutes or until golden brown.

Store leftover chicken burritos in a zip top bag in the refrigerator up to 3 days. Store sour cream sauce in an airtight container in the refrigerator up to 3 days.

Reheat burritos on a sheet pan in the oven at 350° for 8-10 minutes or until heated through. Reheat sauce in a saucepan over low heat, add a tablespoon or two of milk if it is too thick, whisking until heated through.

Nutrition

Serving: 1g | Calories: 1257kcal | Carbohydrates: 92g | Protein: 50g | Fat: 78g | Saturated Fat: 30g | Polyunsaturated Fat: 41g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 1998mg | Fiber: 14g | Sugar: 9g

Sharing is caring!