Large Batch Chicken & Rice Burritos: 5 Ways to Meal Prep

Large Batch Chicken & Rice Burritos

Why Make This Recipe

This recipe is great for busy people. It saves time because you cook a lot at once. It helps you save money on groceries. The burritos taste amazing with seasoned chicken, rice, and vegetables. They are perfect for meal prepping because you can freeze them. You can change ingredients to your liking. They are good for feeding many people.

How to Make Large Batch Chicken & Rice Burritos

Making these burritos involves cooking rice, making a flavorful chicken and vegetable filling, and then assembling the burritos.

Ingredients of Large Batch Chicken & Rice Burritos

For the Savory Chicken Filling

• 3-4 lbs boneless, skinless chicken breasts or thighs, diced
• 1 onion, chopped
• 2-3 bell peppers (any color), chopped
• 4-5 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 cup chicken broth
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and black pepper to taste

For the Fluffy Rice

• 2 cups long-grain white rice or brown rice
• 4 cups water or chicken broth
• 1 teaspoon salt

The Wraps & Essentials

• 12-18 large flour tortillas (burrito-sized)
• 2 cups shredded cheese (Cheddar, Monterey Jack, or a blend)
• Optional: Cilantro, sour cream, salsa, guacamole, hot sauce for serving

Directions of Large Batch Chicken & Rice Burritos

Part 1: Preparing the Rice

1. Rinse & Cook: Rinse the rice well under cold water until the water is clear. Cook the rice according to package directions with water or chicken broth and a little salt. Fluff the rice with a fork and set it aside.

Part 2: Making the Flavorful Chicken Filling

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and bell peppers. Cook until they are soft, about 5-7 minutes. Add the minced garlic and cook for one more minute until it smells good.
2. Brown the Chicken: Add the diced chicken to the pot. Season it generously with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook, stirring often, until the chicken browns on all sides and is mostly cooked.
3. Simmer & Combine: Stir in the diced tomatoes (with their liquid), rinsed black beans, drained corn, and chicken broth. Bring it to a simmer, then lower the heat to low. Cover the pot and cook for 15-20 minutes. This lets the flavors mix and the chicken finish cooking.
4. Taste & Adjust: Taste the filling. Add more seasonings if needed. If it has too much liquid, cook it uncovered for a few more minutes to thicken it.

Part 3: Assembling Your Large Batch Chicken & Rice Burritos

1. Warm Tortillas: Warm the tortillas briefly in the microwave or a dry pan. This makes them easier to fold and stops them from tearing.
2. Lay it Out: Place a tortilla flat on a clean surface.
3. Layer the Goodness: Put a good amount of cooked rice just below the center of the tortilla. Leave space around the edges. Top the rice with a good amount of the chicken filling. Sprinkle some shredded cheese over the filling.
4. Fold & Roll:
5. Fold the bottom edge of the tortilla up over the filling.
6. Fold in the left and right sides tightly.
7. Roll the burrito tightly from the bottom up until it is a neat, firm package.
8. Repeat: Keep assembling until you use all the filling and tortillas.

How to Serve Large Batch Chicken & Rice Burritos

Delicious Serving Ideas

• Classic Comfort: Serve with sour cream, salsa, guacamole, or hot sauce.
• Fresh & Vibrant: Add a squeeze of lime, fresh cilantro, or crumbled cotija cheese.
• Turn it into a Bowl: Take all the ingredients and make them into a delicious burrito bowl!

How to Store Large Batch Chicken & Rice Burritos

Immediate Storage

• Refrigerate: Store wrapped burritos in an airtight container in the refrigerator for up to 3-4 days.

Freezing for Future Feasts

1. Wrap Individually: Once cooled, wrap each burrito tightly in plastic wrap, then another layer of aluminum foil. This stops freezer burn.
2. Label & Freeze: Label with the date. Freeze each burrito in a single layer in a freezer-safe bag or container for up to 3 months.

Reheating Frozen Large Batch Chicken & Rice Burritos

• Microwave: Take off the foil and plastic wrap. Wrap the burrito in a damp paper towel. Microwave on high for 2-4 minutes, turning halfway, until it is hot all the way through.
• Oven/Toaster Oven: Take off the foil and plastic wrap. Wrap it in new foil. Bake at 375°F (190°C) for 30-40 minutes, until hot all the way through. For a little crispier result, unwrap for the last 5-10 minutes.

Tips to Make Large Batch Chicken & Rice Burritos

• Do Not Overfill: Filling too much makes rolling hard and messy.
• Pre-Cooked Chicken/Rice: For faster prep, use chicken that is already cooked or frozen pre-cooked rice.
• Even Chopping: Cut chicken and vegetables into similar sizes so they cook evenly.
• Season Generously: Use plenty of spices. They give these burritos great flavor.
• Tight Rolling: A tightly rolled burrito stays together better when freezing or reheating.
• Cool Before Freezing: Let burritos cool completely before wrapping and freezing to stop ice from forming.

Variation

• Vegetarian: Use extra beans, cooked mushrooms, or plant-based ground meat instead of chicken.
• Spicy Kick: Add jalapeños or a little cayenne pepper to the chicken filling.
• Cheesy Goodness: Mix different cheeses into the filling or sprinkle a lot on top before reheating.
• Different Grains: Try quinoa or a wild rice blend instead of white rice.
• Flavor Twists:
• Southwestern: Add smoked paprika, chipotle powder, and canned green chiles.
• Tex-Mex: Include refried beans and a touch of liquid smoke for more taste.

FAQs

Q1: Can I make the chicken filling ahead of time even without assembling the burritos?

Yes, you can make the chicken and rice filling up to 2-3 days before. Store it separately in airtight containers in the refrigerator. This makes assembling the burritos faster later.

Q2: What is the best way to prevent the tortillas from getting soggy when freezing Large Batch Chicken & Rice Burritos?

Let the filling cool completely before putting the burritos together and freezing them. Also, make sure your filling is not too wet. Wrap each burrito tightly in plastic wrap, then in foil. This creates a good barrier against moisture and freezer burn.

Q3: Can I use brown rice instead of white rice for these Large Batch Chicken & Rice Burritos?

Yes, you can use brown rice. Brown rice usually takes longer to cook than white rice, so adjust your cooking time. Brown rice has a nutty taste that goes well with the spicy chicken filling.

Zesty Large Batch Chicken & Rice Burritos

A hearty and flavorful recipe for large batch chicken and rice burritos, perfect for meal prep or feeding a crowd, featuring a zesty chicken filling and fluffy rice.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 15 burritos

Calories 550 kcal

Equipment

• Large pot or Dutch oven
• Fork
• Microwave
• Dry pan

Ingredients

  

For the Savory Chicken Filling

• 3-4 lbs chicken breasts or thighs diced
• 1 onion chopped
• 2-3 bell peppers chopped
• 4-5 cloves garlic minced
• 1 can 14.5 oz diced tomatoes undrained
• 1 can 15 oz black beans rinsed and drained
• 1 can 15 oz corn drained
• 1 cup chicken broth
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and black pepper to taste
• 1 tablespoon lime juice for a zesty twist
• 1/2 teaspoon cayenne pepper optional, for a spicy kick

For the Fluffy Rice

• 2 cups long-grain white rice or brown rice
• 4 cups water or chicken broth
• 1 teaspoon salt

The Wraps & Essentials

• 12-18 large flour tortillas burrito-sized
• 2 cups shredded cheese Cheddar, Monterey Jack, or a blend
• Cilantro, sour cream, salsa, guacamole, hot sauce Optional, for serving
• Juice of 1 fresh lime juice for serving

Instructions

 

Prepare the Rice

• Rinse the rice, cook it according to package directions with water or broth and salt, then fluff with a fork and set aside.

Sauté Aromatics

• Heat olive oil in a large pot, sauté onion and bell peppers until soft, then add minced garlic and cook until fragrant.

Brown the Chicken

• Add diced chicken to the pot, season with chili powder, cumin, smoked paprika, oregano, salt, and pepper, then cook until browned and mostly cooked.

Simmer & Combine

• Stir in tomatoes, black beans, corn, chicken broth, lime juice, and cayenne pepper; simmer covered for 15-20 minutes to meld flavors and finish cooking the chicken.

Taste & Adjust

• Taste the filling and adjust seasonings; if too liquidy, cook uncovered to thicken.

Warm Tortillas

• Warm tortillas in the microwave or a dry pan to make them pliable.

Assemble the Burritos

• Lay a tortilla flat, add rice below the center, top with chicken filling, and sprinkle with shredded cheese.

Fold & Roll

• Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly from the bottom to form a firm package.

Repeat

• Continue assembling burritos until all filling and tortillas are used.

Serve

• Serve immediately with fresh lime juice and optional toppings such as cilantro, sour cream, salsa, guacamole, or hot sauce.

Notes

These burritos are excellent for meal prepping! Wrap individually in foil and freeze for a quick, delicious meal later. Reheat in the microwave or oven.