Chicken Monterey Burritos
Savor the bold and satisfying flavors of Chicken Monterey Burritos, a Tex-Mex favorite packed with wholesome ingredients and vibrant seasonings. Perfectly seasoned chicken breast is pan-seared to juicy perfection with a blend of smoked paprika, cumin, and garlic powder, then sliced thin for effortless layering. Each warm flour tortilla is generously filled with tender chicken, fluffy white rice, creamy Monterey Jack cheese, hearty black beans, fresh salsa, and a dollop of tangy sour cream—all topped with vibrant cilantro and diced tomatoes for a burst of freshness. These burritos are not only quick to make, with just 15 minutes of prep time and 20 minutes to cook, but they're also customizable for any family dinner or meal-prep session. For extra appeal, give them a quick toast on the skillet to seal in all that goodness. Serve alongside salsa, guacamole, or more sour cream for a restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 large pieces Flour tortillas
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cooked white rice
- 0.5 cup Black beans
- 0.5 cup Salsa
- 0.5 cup Sour cream
- 2 tablespoons Fresh cilantro
- 1 medium piece Diced tomatoes
Instructions
Season both sides of the chicken breasts with smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and no longer pink inside. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
To assemble the burritos, lay a tortilla flat and add a portion of sliced chicken, shredded Monterey Jack cheese, cooked white rice, black beans, salsa, and a dollop of sour cream.
Sprinkle freshly chopped cilantro and a few diced tomato pieces over the filling.
Fold up the bottom of the tortilla, then fold in the sides, and roll tightly into a burrito shape.
Repeat with the remaining tortillas and filling ingredients.
Optional: Place the burritos seam-side down on a heated skillet for 1-2 minutes to lightly toast and seal the burrito.
Serve immediately with extra salsa, sour cream, or guacamole on the side.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 379 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 456 mg | 10% | |
*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.
