Last Tuesday afternoon, Lina came home from soccer practice absolutely starving. “Mom, I’m so hungry I could eat like… ten tacos!” He dropped his gear by the door and headed straight for the fridge. I’d been marinating Grilled Chicken Burrito all afternoon and the grill was already going. “How about a grilled chicken burrito instead?” I asked, pulling out tortillas. His eyes lit up. “With everything on it?” he asked, already washing his hands. “With everything,” I confirmed.
Why I Love This Grilled Chicken Burrito
I started making these homemade burritos when Lina was going through his “only chicken nuggets” phase and I was desperate to get him eating real food again. A friend suggested trying something he could hold and customize himself – let him pick what goes in. So I grilled some Grilled Chicken Burrito, laid out all the burrito fixings like a buffet, and let him build his own. He loaded it up with everything – rice, beans, chicken, cheese, even a little lettuce. Rolled it himself (with my help tucking the ends), and actually ate the whole thing. That was three years ago and we’ve been making these at least once a week ever since.
I love how this chicken burrito recipe uses up whatever’s in the fridge. Got leftover rice? Perfect. Half a can of black beans? Great. Random peppers and onions? Throw them on the grill with the chicken. Nothing goes to waste and every burrito can be different. Lina loves burrito night because he’s in charge of his own dinner – he decides how much of each thing to add, whether he wants it spicy or mild, loaded or simple. And honestly? A burrito stuffed with Grilled Chicken Burrito, fresh veggies, and good toppings is way healthier and cheaper than anything we’d get from Taco Bell or Chipotle. We can make four giant burritos for what two would cost at a restaurant.
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Ingredients You’ll Need For Grilled Chicken Burrito
For the Chicken:
- 1½ pounds chicken breast
- 2 tablespoons olive oil
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Burritos:
- 4 large flour tortillas (burrito size)
- 2 cups cooked rice (cilantro-lime style)
- 1 can black beans, drained and heated
- 1½ cups shredded cheese (Mexican blend)
- 1 cup sour cream
- 1 cup salsa or pico de gallo
- 2 cups shredded lettuce
- 1 avocado, sliced
- Fresh cilantro
Optional Add-Ins:
- Hot sauce
- Grilled peppers and onions
- Corn
- Jalapeños for heat
- Chipotle sauce
See recipe card for quantities.
How To Make Grilled Chicken Burrito Step By Step
Marinate the Chicken
- Mix olive oil, lime juice, garlic, cumin, chili powder, and paprika
- Coat chicken breasts completely
- Cover and refrigerate at least 30 minutes
- Longer is better for more flavor
Grill the Chicken
- Heat grill to medium-high
- Remove chicken from marinade
- Grill 6-7 minutes per side until cooked through
- Internal temp should hit 165°F
- Let rest 5 minutes, then slice
Prep Your Fillings
- Warm rice and mix with cilantro and lime
- Heat black beans with a pinch of cumin
- Warm tortillas in microwave or on grill
- Set out all toppings in bowls
Build the Burrito
- Lay warm tortilla flat
- Add rice in a line down the center
- Layer beans, sliced chicken, cheese
- Add salsa, sour cream, lettuce, avocado
- Don’t overfill or it won’t close
Roll It Up
- Wrap in foil to hold shape
- Fold bottom up over filling
- Fold in both sides
- Roll tightly away from you
Smart Swaps for Grilled Chicken Burrito
Healthier Options:
- Whole wheat tortillas → Regular flour tortillas
- Brown rice → White rice (more fiber)
- Greek yogurt → Sour cream (more protein)
- Extra veggies → Less cheese and sour cream
Dietary Needs:
- Corn tortillas → Flour tortillas (gluten-free, smaller though)
- Lettuce wraps → Tortilla (low-carb burrito bowl)
- Dairy-free cheese → Regular cheese
- Cauliflower rice → Regular rice (low-carb option)
Different Proteins:
- Ground beef → Chicken (different texture)
- Carnitas or pulled pork → Chicken (richer flavor)
- Grilled shrimp → Chicken (cooks faster)
- Black beans only → Meat (vegetarian version)
Flavor Twists:
- Fresh pico → Jarred salsa (brighter taste)
- Chipotle sauce → Regular salsa (smoky heat)
- Lime crema → Sour cream (tangy upgrade)
- Pepper jack cheese → Regular cheese (spicier)
Grilled Chicken Burrito Variations
Grilled Chicken Burrito Bowl:
- Skip the tortilla completely
- Layer everything in a bowl
- Rice on bottom, then toppings
- Lina’s choice when he wants more chicken, less carbs
Chipotle Ranch Grilled Chicken Burrito:
- Mix ranch dressing with chipotle sauce
- Drizzle inside before rolling
- Copycat Taco Bell style
- Smoky and creamy
Breakfast Burrito Version:
- Add scrambled eggs with the chicken
- Use breakfast potatoes instead of rice
- Perfect for Sunday morning
- Filling and hearty
Grilled Chicken Chipotle Burrito:
- Add grilled peppers and onions
- Use chipotle peppers in adobo in the marinade
- Extra smoky and spicy
- Restaurant-style flavor
Equipment For Grilled Chicken Burrito
- Grill or grill pan
- Mixing bowl for marinade
- Sharp knife for slicing chicken
- Cutting board
- Tongs for flipping chicken
- Aluminum foil for wrapping
Storing Your Grilled Chicken Burrito
Room Temperature (Not recommended):
- Don’t leave out more than 2 hours
- The fillings can spoil quickly
- Best eaten right away
- Wrap in foil to keep warm for short time
Refrigerator (2-3 days):
- Wrap each burrito tight in foil
- Store assembled or keep parts separate
- Reheat in oven at 350°F for 15 minutes
- Microwave works but tortilla gets chewy
Freezer (Up to 3 months):
- Don’t add lettuce, sour cream, or avocado before freezing
- Wrap tight in plastic, then foil
- Label with date
- Thaw overnight in fridge before reheating
Meal Prep Strategy:
- Build fresh burritos each day
- Grill all chicken on Sunday
- Cook rice and beans ahead
- Store components separately
Top Tip
- Toast your assembled burrito in a dry skillet for 2 minutes per side before eating – this seals the tortilla, makes it slightly crispy, and helps everything stick together. Way less messy to eat! I learned this trick from that Mexican restaurant I worked at in California. The owner would always finish every burrito on the flat-top grill, pressing it down slightly so both sides got golden and sealed.
- I used to think it was just for show, but then I noticed those burritos never fell apart when customers bit into them. The heat melts the cheese inside and kind of glues everything together, plus that slight crisp on the outside gives you something to bite through instead of the tortilla just tearing.Now I do it every single time at home. After I roll the burrito, I heat a dry skillet over medium heat and place it seam-side down first.
- That seals the seam shut so it can’t unroll. Then I flip it and toast the other side. Lina stands there watching, waiting for those golden spots to appear on the tortilla. “It smells like a real Mexican restaurant now, Mom!” he always says. And he’s right – that toasted tortilla smell is different from just a warmed tortilla. It’s nutty and slightly crispy.
Why This Recipe Works
I started making these homemade burritos when Lina was going through his “only chicken nuggets” phase and I was desperate to get him eating real food again. A friend suggested trying something he could hold and customize himself – let him pick what goes in. So I Grilled Chicken Burrito, laid out all the burrito fixings like a buffet, and let him build his own. He loaded it up with everything – rice, beans, chicken, cheese, even a little lettuce. Rolled it himself (with my help tucking the ends), and actually ate the whole thing. That was three years ago and we’ve been making these at least once a week ever since.
This chicken burrito recipe works because it’s flexible and everyone gets what they want. Got leftover rice? Perfect. Half a can of black beans? Great. Random peppers and onions? Throw them on the grill with the chicken. Nothing goes to waste and every burrito can be different. Lina loves burrito night because he’s in charge of his own dinner – he decides how much of each thing to add, whether he wants it spicy or mild, loaded or simple. And honestly? A burrito stuffed with grilled chicken, fresh veggies, and good toppings is way healthier and cheaper than anything we’d get from Taco Bell or Chipotle. We can make four giant burritos for what two would cost at a restaurant.
FAQ
What to put in a grilled chicken burrito?
The classic setup is rice, beans, Grilled Chicken Burrito, cheese, salsa, sour cream, and lettuce. But honestly? You can put whatever you want! I always start with a base of cilantro-lime rice and black beans, then add the grilled chicken. From there, Lina and I pile on shredded cheese, pico de gallo, sour cream, lettuce, and avocado. Sometimes we add grilled peppers and onions, corn, jalapeños, or guacamole. The key is not overfilling it – if you can’t roll it closed, you’ve added too much.
What do you put in a chicken burrito?
It’s pretty much the same as above! The basics are always rice, beans, and chicken. Then you customize with your favorite toppings. Some people love extra cheese, some want it loaded with veggies, some go heavy on the salsa. I like to set everything out buffet-style and let everyone build their own. Lina always makes his with extra cheese and barely any lettuce. Mine has tons of pico de gallo and avocado. That’s the beauty of burritos – everyone gets exactly what they want!
How to grill chicken for burritos?
Marinate the chicken first – that’s the secret! Mix lime juice, garlic, cumin, chili powder, and olive oil, then let the chicken sit in it for at least 30 minutes. Heat your grill to medium-high and cook the chicken about 6-7 minutes per side until it hits 165°F inside. You want those nice char marks – that’s where the flavor comes from. Let it rest for 5 minutes after grilling, then slice it thin.
Are grilled chicken burritos healthy?
They can be! It depends on what you put in them. Grilled chicken is lean protein, beans add fiber, rice gives you energy, and veggies add nutrients. Where it gets less healthy is when you load up on cheese, sour cream, and fried stuff. Lina and I make healthier versions by using brown rice, extra veggies, Greek yogurt instead of sour cream, and going easy on the cheese.
Fresh, Loaded, Better Than Takeout!
Now you know how to make these grilled chicken burritos that beat any fast food version. From the marinated chicken to our secret toasting trick, this recipe brings that restaurant burrito experience straight to your kitchen. The best part? Watching Lina pile on his favorite toppings and roll his own – he’s so proud when it actually stays together. “Look Mom, mine didn’t explode this time!”These homemade burritos have saved us so much money and taste way fresher than anything we’d get in a takeout bag.
We know exactly what’s in them, we can load them up with extra veggies, and there’s no waiting for delivery. Plus there’s something special about burrito night at our house – everyone standing around the counter building their perfect burrito, arguing about whether more cheese is too much cheese (it’s never too much according to Lina). That’s what good food does – brings people together.Want more meals that everyone can customize? Try our The Best French Garlic Soup Recipe when you need cozy comfort, or make our Easy Chipotle Chicken Avocado Melt Recipe for quick lunch that tastes fancy. For another hands-on dinner, our Healthy Thai Basil Beef Rolls Recipe turns cooking into family fun time!
Share your burrito creations! We love seeing how you load yours up!
Rate this Grilled Chicken Burrito and join our burrito-loving family!
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Grilled Chicken Burrito
Grilled Chicken Burrito
Juicy Grilled Chicken Burrito, flavorful rice and beans, and fresh toppings all wrapped in a warm tortilla this Grilled Chicken Burrito is a family favorite that’s easy, customizable, and better than takeout!
Ingredients
Equipment
Method
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Combine olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper in a bowl. Coat chicken breasts, cover, and refrigerate at least 30 minutes.
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Preheat grill to medium-high. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
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Warm rice (mix with cilantro and lime) and heat black beans. Warm tortillas briefly and arrange toppings in bowls for assembly.
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Lay tortilla flat, add rice, beans, chicken, cheese, salsa, sour cream, lettuce, and avocado. Avoid overfilling.
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Fold bottom edge over filling, tuck sides, roll tightly. Optional: toast in a dry skillet 2 minutes per side until golden and sealed.
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
