Taco Bell Chicken Burrito – Bex’s Kitchen Recipe
Recreate the delicious Taco Bell Chicken Burrito with Bex’s Kitchen Recipe! Packed with flavorful chicken, creamy rice, and cheese, this easy-to-make burrito is perfect for a quick weeknight dinner or a satisfying lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Assembly
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cooked white or Mexican rice
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1/4 cup creamy jalapeño sauce (optional)
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- 1/2 cup refried beans
- 1/4 cup diced tomatoes (optional)
- 1/4 cup chopped cilantro (optional)
Instructions
- Heat the shredded chicken in a skillet over medium heat. Add taco seasoning and a splash of water; stir until well combined.
- Warm the tortillas in a microwave or on a skillet to make them pliable.
- Spread a layer of refried beans in the center of each tortilla.
- Add a layer of rice, seasoned chicken, nacho cheese sauce, and sour cream.
- Optional: Drizzle creamy jalapeño sauce and sprinkle shredded cheese, tomatoes, and cilantro.
- Fold the sides of the tortilla in, then roll it up tightly to form a burrito.
- Heat the burritos in a skillet until golden and crispy, or serve as is.
Notes
- Substitute shredded chicken with grilled chicken or leftover rotisserie chicken.
- Add hot sauce for an extra kick.
- Use low-fat sour cream and cheese for a lighter version.
Nutrition
- Serving Size: 1 burrito
- Calories: 430
- Sugar: 3g
- Sodium: 760mg