30-Minute Shredded Chicken Burritos

These 30-minute shredded chicken burritos are a lifesaver on busy nights. The chicken simmers in a smoky tomato sauce until it’s fall-apart tender.

Pile it into warm tortillas with rice, beans, cheese, and all your favorite toppings for a dinner everyone digs into.

What Makes These Shredded Chicken Burritos So Good

The chicken gets infused with chili powder, cumin, and garlic as it simmers, so it’s rich and spiced right through without any marinating time. Shredding it right in the sauce keeps it moist and easy to fill.

Plus, the whole meal is built around pantry staples, making it a reliable option even when the fridge is looking bare. You get all the satisfaction of a takeout burrito in a fraction of the time.

Ingredients

• 1 tbsp vegetable oil: for sautéing
• 1 small yellow onion, diced: about 1 cup
• 2 cloves garlic, minced: fresh for the best flavor
• 1 can (14.5 oz) fire-roasted diced tomatoes: undrained, adds smokiness
• 1/2 cup chicken broth: low-sodium
• 1 tbsp chili powder: use your favorite blend
• 1 tsp ground cumin: adds earthy warmth
• 1/2 tsp kosher salt: plus more to taste
• 1 lb boneless skinless chicken breasts: about 2 large ones
• 4 large burrito-size flour tortillas: warmed so they fold without cracking
• 1 cup cooked white rice: warm
• 1 can (15 oz) black beans: rinsed and drained, warmed
• 1 cup shredded Mexican cheese blend: or cheddar/jack
• Sour cream, salsa, avocado, cilantro: for serving

Variations / Substitutions

• Swap the protein: Use 1 lb boneless skinless chicken thighs. They come out even juicier with the same cook time.
• Go meatless: Replace the chicken with 2 cans of pinto beans (drained). Cook in the sauce for 10 minutes and mash slightly for a hearty vegetarian filling.
• Add heat: Stir a diced jalapeño or a pinch of cayenne into the pan with the garlic.
• Dairy-free: Use a dairy-free shredded cheese and skip the sour cream, or use a vegan sour cream alternative.
• Corn tortillas: Swap in 6-inch corn tortillas, warmed very well, and double them up to prevent breaking. They make smaller, hand-held burritos.
• For a beef version, try our Easy Ground Beef Burritos.

How to Make Shredded Chicken Burritos

Step 1: Sauté the Aromatics

Heat the 1 tbsp vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for 30 seconds more, just until fragrant.

You’ll notice the onion start to release its sweetness and the garlic smell mellow. This quick foundation builds flavor that will soak into the chicken as it simmers.

Step 2: Simmer the Chicken in the Sauce

Pour in the can of fire-roasted tomatoes and their juices, the 1/2 cup chicken broth, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp salt. Stir everything together, then nestle the chicken breasts down into the liquid. Bring to a gentle simmer, cover the skillet, and cook for 15 to 20 minutes. The chicken is done when it reaches 165°F (74°C) at the thickest part and shreds easily with two forks.

The sauce will deepen to a brick-red color and smell gently smoky. The chicken should be opaque all the way through and very tender when poked with a fork.

Step 3: Shred the Chicken in the Sauce

Remove the skillet from the heat. Use two forks to shred the chicken right in the skillet, pulling the meat apart into bite-sized pieces. Toss the shredded chicken with the sauce so it soaks up every bit of that seasoned liquid.

Working while the chicken is still hot makes shredding easy. The meat should be relaxed and fall apart with almost no effort. If the sauce looks too thin, let it simmer uncovered for a minute or two to reduce before you assemble the burritos.

Step 4: Warm the Tortillas and Fill

Warm the flour tortillas one at a time in a dry skillet over medium heat for about 15 seconds per side, or until soft and pliable. Lay each tortilla flat and spoon a quarter of the shredded chicken down the center. Top with a scoop of warm rice, a spoonful of black beans, and a sprinkle of cheese.

Warming the tortillas prevents them from cracking when you roll. The rice and beans help bulk up the burrito, so you can stretch the chicken between four big wraps.

Step 5: Wrap and Serve

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. If you like a crisp exterior, place the burrito seam-side down in the same skillet and toast for 1 minute per side until golden. Serve immediately with sour cream, salsa, avocado, or a handful of cilantro.

A Few Notes Before You Start

• For the most tender shred, let the chicken rest in the sauce off the heat for a couple of minutes before you pull it apart.
• Don’t overfill the tortillas. Leave an inch of space around the edges so you can roll without tearing.
• A pinch of smoked paprika stirred into the sauce before simmering boosts the smokiness if you’re using regular diced tomatoes.
• Leftover shredded chicken works great in tacos, salads, or enchiladas later in the week.

Chicken simmer times by thickness:

Storing Leftover Burritos

• Refrigerate: Assembled burritos (without cold toppings like sour cream or lettuce) keep well wrapped in foil in the fridge for up to 3 days. The chicken and sauce alone can be stored in a sealed container for 4 days.
• Reheating: Reheat whole burritos in a 350°F (175°C) oven for 15 to 20 minutes, or microwave individual ones for 1 to 2 minutes. The filling can be reheated gently on the stove.
• Freeze: Wrap burritos individually and freeze for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for about 30 minutes.

What to Serve With Shredded Chicken Burritos

A crisp cabbage and cilantro slaw with a squeeze of lime cuts through the richness and adds a fresh crunch. Guacamole and tortilla chips on the side are always welcome, and a simple cucumber salad with a lime vinaigrette keeps the plate light. If you’re feeding a crowd, a cold Mexican beer or a pitcher of horchata rounds out the meal.

Frequently Asked Questions

Can I make these shredded chicken burritos in a slow cooker?

Yes. Combine the sauce ingredients and chicken in the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. Shred and assemble as directed.

Can I use pre-cooked or rotisserie chicken?

Absolutely. Shred 3 to 4 cups of cooked rotisserie chicken. Warm the sauce ingredients in the skillet for 5 minutes, then toss the chicken in and coat it well.

Can I double the recipe for a crowd?

Yes. Use a large pot or Dutch oven and double all ingredients. The simmer time stays the same, but you may need to warm the tortillas and assemble in batches.

Shredded Chicken Burritos Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/2 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1 lb boneless skinless chicken breasts
• 4 large burrito-size flour tortillas
• 1 cup cooked white rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded Mexican cheese blend
• Sour cream, salsa, avocado, cilantro, for serving

Method

 

1. Heat oil in a large skillet over medium heat. Add onion and cook 4 to 5 minutes until soft. Stir in garlic and cook 30 seconds.
2. Add tomatoes with juices, broth, chili powder, cumin, and salt. Nestle chicken into liquid, bring to a simmer, cover, and cook 15 to 20 minutes until chicken reaches 165°F and shreds easily.
3. Remove from heat. Shred chicken in the skillet with two forks and toss with the sauce.
4. Warm tortillas in a dry skillet 15 seconds per side. Fill each with a quarter of the chicken mixture, some rice, beans, and cheese.
5. Fold sides over filling, roll up tightly. Optionally toast seam-side down 1 minute per side until golden. Serve right away with desired toppings.

Notes

Nutrition values are per assembled burrito without sour cream or avocado. If you want a crisper finish, brush the rolled burrito with a little oil before toasting.