Easy Mini Burritos are loaded with seasoned ground chicken, pinto beans, fresh Pico de Gallo and savory Mexican rice. This classic, hand-held meal delivers bold flavors and comforting melted cheese—perfect for weeknights, parties, or make-ahead meal prep.
Easy Mini Burritos
These Easy Mini Burritos combine seasoned ground chicken, boxed Mexican rice, cheddar cheese, pinto beans, Pico de Gallo and creamy sour cream inside soft flour tortillas. They bake in foil to keep the cheese melty and the filling warm, making them ideal for serving right away or packing for lunches. The straightforward preparation makes this an accessible recipe for cooks of every level.
Using aluminum foil to wrap each burrito helps shape and hold them together while baking and keeps them warm after they come out of the oven. Wrapping also locks in moisture and helps retain temperature, so the result is consistently hot, gooey burritos with minimal cleanup.
How do you make Easy Mini Burritos?
- In a large skillet over medium heat, brown the ground chicken with chili powder, cumin, garlic powder and salt. Cook until no longer pink, then remove from heat and set aside.
- Place one tortilla on a flat surface. In the center, layer cooked Mexican rice, the prepared ground chicken, grated cheddar cheese, drained pinto beans, Pico de Gallo and a spoonful of sour cream. Fold in the sides and roll tightly to form a burrito. Wrap each burrito in a 10-inch piece of aluminum foil to hold the shape and seal in flavor.
- Repeat with the remaining tortillas and filling until all burritos are assembled and wrapped.
- Preheat the oven to 375°F (190°C). Arrange the foil-wrapped burritos on a baking sheet and bake on the center rack for 20 minutes or until heated through and the cheese has melted.
- Remove from the oven and let rest briefly. Serve each burrito cut in half with extra salsa and sour cream on the side.
Ingredients
- 12 flour tortillas, 10–12 inch
- 2 lbs ground chicken
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 2 tsp salt
- 1 package boxed Mexican rice, prepared according to package directions
- 2 cups grated cheddar cheese
- 1 (13 oz) can pinto beans, drained
- 1 cup Pico de Gallo
- 1 cup sour cream
Instructions
- Brown the ground chicken in a large skillet over medium heat. Add chili powder, cumin, garlic powder and salt, cook until fully browned. Remove from heat.
- Prepare boxed Mexican rice according to package instructions and set aside.
- Lay a tortilla flat and place a portion of rice in the center. Top with cooked chicken, cheese, beans, Pico de Gallo and sour cream. Fold in the sides and roll tightly into a burrito.
- Wrap each burrito in a 10-inch piece of aluminum foil to seal.
- Preheat oven to 375°F (190°C). Place wrapped burritos on a baking sheet and bake for 20 minutes on the center rack.
- Remove from oven, slice in half if desired, and serve with additional salsa and sour cream.
Notes and Tips
- These burritos can be made a day ahead. Keep them wrapped in foil to retain warmth until serving.
- For freezer-friendly burritos, wrap individually in foil and store in the freezer for up to one month. Use heavy-duty foil for added protection against freezer burn.
- Customize fillings: swap chicken for ground beef, shredded pork, or a vegetarian filling like sautéed peppers and mushrooms. Add rice alternatives such as cauliflower rice for a lower-carb option.
- To reheat from frozen, bake foil-wrapped burritos at 375°F until heated through (time will vary depending on size and starting temperature).
Nutrition (per serving)
Calories: 402 kcal | Carbohydrates: 16 g | Protein: 30 g | Fat: 25 g | Saturated Fat: 11 g | Sodium: 1205 mg | Fiber: 3 g
These Easy Mini Burritos are a reliable, flavorful option for busy evenings or casual gatherings. They travel well, reheat nicely, and are a crowd-pleaser for kids and adults alike. Enjoy making a batch for dinner tonight or preparing several for convenient dinners throughout the week.
