Simple Chicken Burritos

Chicken Burritos are one of those ‘go-to’ meals in my house.  They are quick & easy to make, taste great, & the leftovers are even better.  The ingredients can easily be switched around to your tastes, or to what you have on hand.  This is also a great recipe for the Pantry Challenge since it uses up a lot of items in my pantry stockpile – like rice, beans, & corn.

I start off with with 2-3 chicken breasts, cut into small chunks & a large diced onion.  Just saute the chicken in a couple tablespoons of butter for a few minutes on medium-high heat, then add in the onion, continuing to cook until the chicken is done.  Season with salt & pepper to taste.

Jalapenos are really good added in with the onion too, but my youngest daughter claims she has a ‘heat sensitive tongue’ so my husband & I just add some pickled jalapenos & hot sauce to ours when we spoon the chicken filling into the tortilla.

Reduce heat to med-low & stir in 2 cups of cooked rice & 1 packet of taco seasoning.
Mix in 1 can of black beans that have been drained & rinsed – and 1 can of corn.  Cook for about 5 more minutes, or until everything is warmed thoroughly.  Spoon into flour tortillas.

Roll up, & serve with your choice of toppings.  Cilantro & hot sauce are my personal favorites!

Simple Chicken Burritos


  • 2-3 Chicken Breasts, cut into small chunks
  • 1 large onion, diced
  • 1 packet of taco seasoning
  • 2 cups cooked white rice
  • 1 (15oz) can black beans, drained & rinsed
  • 1 (15oz) can corn, drained
  • salt & pepper to taste
  • (anything else that you think would be good!)


Saute the chicken breast chunks in a couple tablespoons of butter for 3-5 
minutes on med-high heat.  Add in the onion, & season with salt & pepper.  
Cook until the chicken is done.  Reduce the heat to med-low and stir in the 
cooked rice & taco seasoning.  Mix in the rinsed black beans and the can of 
corn.  Continue to cook until the mixture is heated thoroughly.  Spoon into 
flour tortillas, & serve.