Delicious, Easy, and Time-Saving

Looking for a flavorful and convenient meal prep idea? This chicken burrito meal prep recipe is perfect for busy individuals who want to enjoy a tasty and satisfying meal without spending too much time in the kitchen. With its blend of seasoned chicken, rice, beans, and vegetables, wrapped in a tortilla, this dish is a great option for lunch or dinner. Plus, it’s easy to customize with your favorite toppings and can be prepared in advance, making it a great time-saving solution for those with busy schedules.

Whether you’re a fan of spicy food or prefer milder flavors, this recipe can be adjusted to suit your taste. The combination of chicken, rice, and beans provides a good source of protein, fiber, and complex carbohydrates, making it a nutritious and filling meal option.

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

📝 Ingredients List

1 pound boneless, skinless chicken breast or thighs, cut into small pieces
1 cup uncooked white or brown rice
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 cup diced bell peppers
1 small onion, diced
2 cloves garlic, minced
1 packet of taco seasoning
6-8 tortillas

<li/Shredded cheese, sour cream, salsa, and any other desired toppings

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula

Step-by-Step Beginner-Friendly Instructions

Dice the onion and bell peppers into small, even cubes.
Cook the chicken in a skillet with a little oil until browned, about 5-7 minutes. Add the taco seasoning and cook for an additional minute.
Prepare the rice according to package instructions. Typically, it’s a 2:1 ratio of water to rice, brought to a boil, then reduced to a simmer, covered, and cooked until the water is absorbed.
While the rice cooks, heat another skillet with a little oil and sauté the diced onion and bell peppers until they start to soften. Add the garlic and cook for another minute.
Add the black beans, corn kernels, and cooked chicken to the skillet. Stir well to combine.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Assemble the burritos by spooning the chicken and vegetable mixture onto a tortilla, followed by a spoonful of rice, and any desired toppings. 🌯👌😋

💡 Pro Tips Section

For storage, place the assembled burritos in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat as needed.
Consider substituting the chicken with beef or deer for a different flavor profile.
Customize your burritos with a variety of toppings such as shredded cheese, sour cream, salsa, avocado, or cilantro.

Variations

You can vary this recipe by adding different vegetables like diced zucchini, mushrooms, or carrots. Additionally, you can use different types of protein such as ground beef or roasted turkey.

FAQ

Q: Can I make this recipe vegetarian? A: Yes, simply omit the chicken and add more vegetables or use tofu as a protein source.

Chicken Burrito Meal Prep

Author: Samantha Jones
Total Time: 50
Yield: 4-6 servings 1x

Print Recipe

Description

Tasty, easy-to-prepare chicken burritos filled with seasoned chicken, rice, black beans, corn, and veggies, wrapped in warm tortillas for a quick and satisfying lunch or dinner. Ideal for meal prepping and busy schedules.

Ingredients

Scale

1 pound boneless, skinless chicken breast or thighs, cut into small pieces
1 cup uncooked white or brown rice
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 cup diced bell peppers
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
6–8 tortillas
Shredded cheese, sour cream, salsa, and any other desired toppings

Instructions

Dice the onion and bell peppers into small, even cubes.
Cook the chicken in a skillet with a little oil until browned, about 5-7 minutes. Add the taco seasoning and cook for an additional minute.
Prepare the rice according to package instructions. Typically, it’s a 2:1 ratio of water to rice, brought to a boil, then reduced to a simmer, covered, and cooked until the water is absorbed.
While the rice cooks, heat another skillet with a little oil and sauté the diced onion and bell peppers until they start to soften. Add the garlic and cook for another minute.
Add the black beans, corn kernels, and cooked chicken to the skillet. Stir well to combine.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Assemble the burritos by spooning the chicken and vegetable mixture onto a tortilla, add rice on top or alongside, and any desired toppings. Fold the edges of the tortilla and roll tightly.

Notes

Adjust seasoning to your taste preference for spiciness.
Use brown rice for a healthier, higher-fiber option.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month before assembling.

Prep Time: 20
Cook Time: 30
Category: Recipes
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 90g
Fiber: 8g
Protein: 40g
Cholesterol: 90mg