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Layered burritos take everyday ingredients and turn them into a filling, crave-worthy dish that feels like a treat from your favorite local Mexican spot. Pile up seven different layers so every mouthful packs a punch of texture and tasty goodness.
The first time I made these, my sister-in-law came over with her kids who never eat anything. Shockingly, they gobbled every last bite, and now our family wants these at every get-together.
Tasty Ingredients
- Sour cream: Tangy and cooling, balances out the spiced fillings
- Guacamole: Delivers creamy richness, and keeps the whole thing from feeling dry
- Pico de gallo: Chopped fresh veggies add crunch and zing
- Shredded cheese: Melts into all the layers, giving every bite that lush, gooey pull
- Burrito size tortillas: Big and sturdy—just what you need to wrap it all up
- Chopped cilantro: Adds pops of herb freshness that keep it lively
- Fresh lime juice: Brightens and lifts the other flavors
- Melted butter: Makes the rice rich and lets herbs and lime stick
- Hot cooked rice: Soaks up juices and ties it all together
- Cumin: Brings that signature earthy Mexican touch to both bean and chicken fillings
- Chili powder: Gives a gentle heat and classic flavor—it pops up in two of the layers
- Jarred salsa: Turns plain beans into something saucy and flavorful
- Canned black beans: Easy, filling, loaded with protein and fiber
- Garlic powder: A little sprinkle boosts savory notes in the chicken
- Smoked paprika: Adds a whisper of smoky fire—just enough to make things interesting
- Chili powder: Binds the flavors in the chicken just right
- Salsa: Shortcuts the process—no need to chop veggies, just dump and stir
- Olive oil: Keeps the chicken moist and helps the seasonings coat the meat
- Shredded rotisserie chicken: Cuts out hours of cooking, and gives you flavor fast
Simple Step Guide
- Give Burritos Their Final Crunch:
- Once your burrito is all rolled up, hit it with a bit of cooking spray or brush with oil, then set it seam-side down in a hot skillet. Grill three or four minutes so the outside goes golden and crispy. Flip and crisp the other side too. You want a crackly shell when you slice in.
- Build Your Burritos:
- Warm up your tortilla and lay it flat. Sprinkle cheese about an inch and a half from one edge in a line. Pile on the rice, chicken, another sprinkle of cheese, beans, some guac, pico, and a spoonful of sour cream along the lower part of the circle. Don’t overpack it or it’ll burst.
- Mix Up the Cilantro Lime Rice:
- Dump the hot rice in a bowl, drizzle on melted butter, and stir so it coats every grain. Squeeze fresh lime over it, toss in chopped cilantro, and fluff with a fork so it stays light. Taste and add more salt or lime if you want.
- Spiced Beans Time:
- In a saucepan, combine black beans, some jarred salsa, chili powder, garlic, and cumin. Turn the heat to medium till it just starts to bubble, then lower and simmer ten minutes, stirring now and then. Stop when it’s started to break down and get creamy. Let it hang out while you prep the rest.
- Make Chicken Filling:
- Pour oil in a big pan and warm it over medium. Toss in your shredded chicken, scoop in salsa, then sprinkle in all the seasonings. Stir it all around so the chicken soaks everything up. A few minutes is plenty—once it’s hot and juicy but not swimming, it’s good to go.
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If I want my food to stand out, smoked paprika is my go-to. I found it years ago in Spanish cooking and now use it in just about all my Mexican-inspired dishes. My husband jokes he can always tell when I made dinner by that lingering smoky taste.
Prep Ahead Tips
Perfect for meal prepping: make each layer up to three days before, store in containers, and just heat and combine when you’re ready. The chicken’s even tastier on day two! To speed things up on busy nights, wrap up the finished burritos in foil and chill for a day. Add a couple of minutes more when grilling to get them hot all the way through.
Personal Twists
The cool thing is you can do just about anything with these layered burritos. Like it spicier? Toss some jalapeño or chipotle in with the chicken. Going vegetarian? Swap the chicken for sweet potato cubes or more beans with all the same spices. If you’re cutting carbs, try loading everything into sturdy lettuce leaves instead of tortillas. For breakfast, a handful of scrambled eggs takes it over the top.
Fun Ways to Serve
These filling burritos are plenty on their own, but they’re even better with a simple salad (try one with a lime dressing). Roasted Mexican corn on the side makes it feel like takeout, or put out a bowl of guac, salsa, and some chips if friends are over. Want party bites? Slice burritos into rounds and stick a toothpick in each for pinwheel snacks.
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We come back to these again and again—a super easy meal that’s tasty, flexible, and always hits the spot with everyone around the table.
Frequently Asked Questions
- → Can I make these burritos ahead of time?
Totally! Make the chicken, beans, and rice in advance and stash each in the fridge for a couple of days. Or wrap the whole burritos up tight in foil and keep in the fridge for a day. When you're hungry, just warm them in a pan or oven.
- → What can I substitute for rotisserie chicken?
No rotisserie? No problem. Use grilled or leftover roasted chicken, or swap in cooked ground chicken or turkey. For veggie lovers, go for crumbled tofu or load up on the beans, seasoned like the rest.
- → How can I make these burritos spicier?
Turn up the heat with chopped jalapeños or serranos in the chicken, grab a hotter salsa, splash in hot sauce, or use Pepper Jack cheese. Extra hot sauce on the side never hurts, either.
- → Can I freeze these burritos?
Yep, these freeze great! Just wrap them in foil before you grill. Pop in a freezer bag and freeze up to three months. When ready, unwrap, wrap in a wet paper towel, and nuke for a few minutes, or bake in a hot oven till steamy.
- → What sides go well with these burritos?
Even though these fill you up, they're great with sides. Try Mexican rice, refried beans, a simple salad, corn salsa, or classic chips and guac. A bowl of tortilla soup is nice, too.
- → How do I prevent my burrito from falling apart when I eat it?
Keep your burrito together by not piling on too much, folding the sides first, and then rolling up tight from the bottom. Toasting with the seam side down helps seal it. Wrapping the lower part in foil helps hold things in place as you eat.