There's something undeniably satisfying about biting into a Taco Bell Chicken Burrito, with its perfectly seasoned chicken, flavorful rice, and creamy sauces wrapped in a warm, soft tortilla. Recreating this fan-favorite at home is not just simple, but incredibly rewarding. The homemade version tastes fresher, and you get to customize every single ingredient to suit your cravings.

This recipe holds a special place in my heart. I first made it on a whim when craving a late-night Taco Bell run but didn’t want to leave the house. Since then, it’s become a household staple, and my family insists I make it weekly. Let’s dive into the recipe and bring a bit of Taco Bell magic to your kitchen!
Why You’ll Love This Taco Bell Chicken Burrito
Get ready to fall head-over-heels for this copycat Taco Bell Chicken Burrito recipe. It’s everything you love about the original and so much more.
First off, it’s quick and easy to make. With just a handful of pantry staples and about 30 minutes, you can have a meal that rivals any drive-thru experience.
This recipe is also budget-friendly. Making it at home means you can whip up a batch for your entire family at a fraction of the cost of takeout.
And don’t forget its versatility! You can easily customize the filling with your favorite ingredients—extra cheese, spicy jalapeños, or even black beans for a vegetarian twist.
Lastly, this burrito is perfect for meal prep. It freezes beautifully, so you can enjoy it anytime, whether it’s for a quick lunch or a late-night snack.
Ingredients Notes
The beauty of this Taco Bell Chicken Burrito lies in its simple, approachable ingredients. Here’s everything you need to create this masterpiece at home.
- Chicken: Boneless, skinless chicken breasts work best for this recipe. Marinated in a blend of spices, the chicken becomes juicy and flavorful. Chicken thighs are a great option if you prefer dark meat.
- Rice: For authenticity, use long-grain white rice seasoned with a squeeze of lime juice and a pinch of cilantro. If you’re short on time, pre-cooked rice or microwavable packets are perfect substitutes.
- Cheese: A shredded Mexican blend is ideal for that melty, gooey texture. You can also use sharp cheddar or Monterey Jack if that’s what you have on hand.
- Sauce: The creamy jalapeño sauce is what sets this burrito apart. It’s made with mayonnaise, sour cream, and a dash of pickled jalapeño juice for that tangy kick. Don’t skip it—it’s the heart of the burrito!
- Tortillas: Large, burrito-sized flour tortillas are a must. Warm them slightly before assembling to make wrapping easier.
No special equipment is needed—just a skillet, a pot for rice, and a sharp knife to chop your ingredients.
How To Make This Taco Bell Chicken Burrito
Making your own Taco Bell Chicken Burrito is a breeze. Let me guide you through the steps for a foolproof meal.
Step 1: Cook the Chicken
Start by marinating your chicken breasts with a blend of chili powder, cumin, garlic powder, and a splash of olive oil. Let them sit for at least 15 minutes. Heat a skillet over medium-high heat, cook the chicken for 5-7 minutes on each side, and set aside to rest before slicing into bite-sized pieces.
Step 2: Prepare the Rice
While the chicken cooks, prepare your seasoned rice. Cook your rice according to package instructions, then mix it with fresh lime juice and chopped cilantro. This brightens the flavor and perfectly complements the other fillings.
Step 3: Make the Creamy Sauce
Whisk together mayonnaise, sour cream, and a few spoonfuls of pickled jalapeño juice. Adjust the seasoning with a pinch of salt and pepper. This sauce adds the iconic Taco Bell tanginess.
Step 4: Assemble the Burrito
Warm your tortillas in the microwave or on a skillet for a few seconds. Spread a spoonful of the creamy sauce down the center, then layer on the rice, sliced chicken, shredded cheese, and any additional toppings like beans or salsa.
Step 5: Wrap and Serve
To wrap your burrito, fold in the sides, then roll tightly from the bottom up. Place the burrito seam-side down in a warm skillet for a minute or two to seal it and give it a slight crispness.
Storage Options
These burritos are perfect for meal prep and store beautifully.
- Refrigerator: Wrap each burrito individually in foil or plastic wrap and store in an airtight container for up to 3 days.
- Freezer: Place wrapped burritos in a freezer-safe bag or container. They’ll keep for up to 2 months.
- Reheating: For best results, heat your burrito in the oven at 350°F for 10-15 minutes. You can also microwave it for 1-2 minutes, but be sure to remove any foil first.
Variations and Substitutions
One of the best things about this Taco Bell Chicken Burrito recipe is how versatile it is. Here are some ideas to make it your own:
- Spice it up: Add diced jalapeños or a splash of hot sauce for extra heat.
- Make it vegetarian: Swap the chicken for black beans or grilled veggies.
- Use a different protein: Shredded beef, pork, or even shrimp are delicious alternatives.
- Add more toppings: Include guacamole, pico de gallo, or even shredded lettuce for added texture.
- Low-carb option: Serve the fillings in a lettuce wrap or as a bowl over a bed of greens.
Experiment with your favorite ingredients to make the burrito truly yours!
This Taco Bell Chicken Burrito recipe is a must-try for anyone who loves the convenience and flavor of fast food but wants the satisfaction of making it at home. Whether you’re cooking for yourself, your family, or a crowd, these burritos are guaranteed to be a hit. So grab your ingredients, roll up your sleeves, and let’s get cooking!
PrintTaco Bell Chicken Burrito – Bex’s Kitchen Recipe
Make Taco Bell Chicken Burrito at home with Bex’s Kitchen recipe! This easy and delicious burrito is packed with seasoned chicken, rice, beans, and a creamy sauce, perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup cooked white rice
- ½ cup refried beans
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- Optional toppings: salsa, lettuce, jalapeños
Instructions
- In a small bowl, mix sour cream, mayonnaise, paprika, garlic powder, onion powder, cumin, and chili powder to make the creamy sauce.
- Lay a tortilla flat and spread 1-2 tablespoons of the sauce in the center.
- Add shredded chicken, cooked rice, refried beans, and shredded cheese over the sauce.
- Roll the tortilla tightly into a burrito.
- Heat a skillet over medium heat and lightly toast each side of the burrito for 1-2 minutes, until golden and warmed through.
- Serve immediately with optional toppings like salsa, lettuce, or jalapeños.
Notes
- You can substitute cooked chicken with grilled or rotisserie chicken.
- Adjust the seasoning in the sauce to your taste preference.
- Leftover burritos can be wrapped in foil and reheated in the oven at 350°F for 10 minutes.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 800
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