Taco Bell Shredded Chicken Burrito Recipe
If you’re mourning the loss of Taco Bell’s shredded chicken burrito, don’t worry—today, we’re bringing it back to life with a delicious homemade version! With a few simple ingredients and tools, this recipe will satisfy your cravings without the mystery chicken chunks. Plus, you can customize it to your heart’s content.
Ingredients
- 4 medium-sized uncooked tortillas Guerrero brand recommended, about 8-10 inches
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked white rice or Mexican-style rice, seasoned with ½ tsp chili powder, ¼ tsp cumin, and a pinch of salt
- 2 cups shredded cooked chicken seasoned with 1 tsp garlic powder, ½ tsp paprika, ½ tsp chili powder, and salt to taste
- Taco Bell Spicy Potato Taco Sauce
Instructions
- Heat the skillet over medium-high heat. Place the uncooked tortillas on the skillet one at a time, flipping after 20-30 seconds until lightly golden. Set aside.
- If the shredded chicken is juicy, drain excess liquid to avoid soggy burritos. Reheat in the skillet with a bit of olive oil for added flavor.
- To reheat rice, sprinkle a bit of water over it or cover it with a damp paper towel and microwave for 1-2 minutes. Fluff with a fork.
- Lay a tortilla flat and spread a generous amount of sour cream sauce. Add a layer of rice, followed by shredded chicken. Sprinkle with shredded cheese.
- Fold in the sides first, then roll tightly from the bottom to create a burrito.
- For a crispy finish, add a layer of shredded cheese to the skillet. Place the seam side of the burrito down on the cheese and let it melt and crisp up for 2-3 minutes. Flip and repeat.
Video
Notes
To store, wrap burritos individually in foil or airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
To reheat, unwrap and microwave for 1-2 minutes, or heat in a skillet for a crispy finish. Add a damp paper towel while microwaving rice-based fillings to keep them moist.