Chicken & Cilantro Rice Burritos Chicken & Cilantro Rice Burritos

Food styling by Michael Elliott/ | Prop styling by Lara McGraw Image by: Suech and Beck

These burritos are loaded with beautifully seasoned chicken from our roasted chicken & veggies, as well as cilantro and your choice of Big Batch White Rice or Big Batch Brown Rice.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 8 servings


  • 3 tablespoons vegetable oil , divided
  • 1 clove garlic , minced
  • 1 teaspoon chili powder
  • 1 cup rinsed drained canned pinto beans
  • 3/4 teaspoons salt , divided
  • 6 green onions , chopped
  • 2 roasted whole chicken legs (see link to Roasted Chicken & Veggies With Lemon Herb Rice in Method), skinned, boned and shredded
  • 2 cups roasted vegetables (see link to Roasted Chicken & Veggies With Lemon Herb Rice in Method), coarsely chopped
  • 2 teaspoons ground cumin
  • 4 large soft flour tortillas
  • 2 cups Big Batch White or Brown Rice (link to recipes in Method)
  • 3/4 cups cilantro , chopped
  • 2 tablespoons lime juice
  • 1 cup shredded Cheddar cheese
  • Guacamole and/or Pico de Gallo (link to recipes in Method) (optional)


Position rack in top third of oven; preheat to 400°F. Line baking sheet with parchment paper. In small saucepan, heat 1 tbsp of the oil over medium heat; cook garlic and chili powder, stirring, until fragrant, about 30 seconds. Add beans, 1/4 tsp of the salt and 1/4 cup water; using potato masher, mash until in chunky paste. Cook, stirring, until heated through, about 2 minutes. Set aside.

In large nonstick skillet, heat 1 tbsp of the remaining oil over medium heat; cook green onions for 2 minutes. Add chicken & vegetables from Roasted Chicken & Veggies With Lemon Herb Rice, cumin and remaining 1/2 tsp salt; cook, stirring, until heated through, about 2 minutes. 

In bowl, stir together rice from Big Batch White Rice or Big Batch Brown Rice, cilantro, lime juice and remaining 1 tbsp oil until combined. Divide rice mixture among tortillas; top with bean mixture, chicken mixture and cheddar. Fold up bottoms of tortillas; fold in sides and roll up. Place, seam side down, on prepared pan. Bake, flipping halfway through, until golden, about 15 minutes. Cut each burrito in half; serve with Guacamole and Pico de Gallo (if using).

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 721 mg
  • Sugars 3 g
  • Protein 20 g
  • Calories 398
  • Total fat 21 g
  • Potassium 408 mg
  • Cholesterol 52 mg
  • Saturated fat 5 g
  • Total carbohydrate 35 g


  • Iron 19
  • Folate 28
  • Calcium 14
  • Vitamin A 35
  • Vitamin C 62
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Lunch & Dinner

Chicken & Cilantro Rice Burritos