Buffalo Chicken Burritos
Get ready to spice up dinner with these irresistible Buffalo Chicken Burritos, a bold fusion of zesty buffalo flavors and hearty Tex-Mex comfort! Juicy, shredded chicken breasts are seasoned to perfection, sautéed, and drenched in a buttery buffalo sauce that delivers the perfect level of tangy heat. Wrapped in warm flour tortillas, each burrito is loaded with fluffy white rice, crisp shredded lettuce, melty cheddar cheese, and diced tomatoes for a fresh bite. A drizzle of creamy ranch dressing ties it all together, balancing the spice with cool, velvety goodness. For an extra layer of flavor, lightly toast the burritos for a golden, crispy finish. Ready in just 40 minutes and perfect for meal prep or game-day gatherings, this easy-to-make dish will be a new family favorite. Serve them with extra buffalo sauce or ranch for dipping, and let the bold flavor fiesta begin!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Buffalo sauce
- 2 tablespoons Butter
- 4 pieces Large flour tortillas
- 1 cup Shredded lettuce
- 1 cup Shredded cheddar cheese
- 0.25 cup Ranch dressing
- 0.5 cup Diced tomatoes
- 1 cup Cooked white rice
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and no longer pink inside.
Remove the chicken from the skillet and let it rest for 5 minutes. Then, shred the chicken using two forks.
In the same skillet, melt the butter over low heat and add the buffalo sauce. Stir to combine, then add the shredded chicken and toss until well coated in the sauce.
Warm the tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable.
Assemble the burritos by spreading a layer of cooked white rice (about a 1/4 cup per tortilla) in the center of each tortilla.
Add a generous portion of the buffalo chicken, then top with shredded lettuce, shredded cheddar cheese, diced tomatoes, and a drizzle of ranch dressing.
Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.
Optional: Heat a clean skillet over medium heat and toast the burritos seam-side down for 1-2 minutes, then flip and toast the other side for added texture.
Serve warm with extra ranch dressing or buffalo sauce on the side for dipping.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 8278 mg | 360% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.0 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1226 mg | 94% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
