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Chicken Burrito

Burrito de Pollo (Chicken Burrito)

Erica Dinho
5 from 7 votes


  • 4 large flour tortillas
  • ½ cup cream cheese
  • 1 cup salsa
  • 3 cups shredded cooked chicken
  • 1 avocado peeled and diced
  • 1 large tomato diced
  • cup fresh cilantro chopped
  • 1 tablespoon vegetable oil
  • ¼ cup finely chopped onion
  • 1 scallion finely chopped
  • 1 garlic clove minced
  • ¼ cup finely chopped red bell pepper
  • 1 can 15 oz red beans
  • ¼ teaspoon ground cumin
  • salt and pepper
  • 1 cup long grain white rice
  • 2 cups chicken stock
  • 1 tablespoon butter
  • 1 teaspoon tomato paste
  • Salt


  • To make the beans: Heat the oil in a large nonstick skillet over a medium-high heat. Cook the onions, scallion, garlic and peppers until onions are softened, about 5 minutes.
  • Add beans, cumin and cook, about 3 minutes. Season with salt and pepper and set aside.
  • o make the rice: Rinse the rice thoroughly by placing it into a strainer and running cool water over it. Place the rice in a medium sauce pan, then add the chicken stock, oil, tomato paste and salt.
  • Bring to a boil over high heat. Stir once and cover, reduce to low heat and cook for 20 minutes.
  • Remove the pot from the stove and let it sit for 10 minutes. Fluff the rice using a fork and set aside.
  • To assemble the burrito: Spread each tortilla with cream cheese and salsa then layer with the bean mixture, shredded chicken, rice, diced tomato, cilantro and avocado. Roll up burrito-style and serve with salsa on the side.
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