Burrito Wraps with Chicken and Vegetables Recipe

These Burrito Wraps with Chicken and Vegetables are a wholesome, satisfying, and flavor-packed meal that’s easy to prepare at home. With juicy chicken, colorful sautéed vegetables, beans, cheese, and a touch of taco seasoning, each wrap delivers a perfect balance of protein, fiber, and bold Tex-Mex flavor.

What makes these wraps even better is their flexibility. You can keep them simple with just chicken and peppers or make them heartier with corn, black beans, and extra toppings like salsa or sour cream. Whether you’re cooking dinner for the family, prepping lunches ahead of time, or planning a casual get-together, these burritos fit right in. They’re filling, customizable, and can be ready in just about 30 minutes.

Why You’ll Love These Wraps

• Packed with flavor – the combination of seasoned chicken, sautéed vegetables, and melted cheese gives each bite a delicious Tex-Mex taste.
• Balanced and filling – chicken provides lean protein, while beans and vegetables add fiber and nutrients.
• Quick and easy – with minimal prep and simple steps, these wraps can be on the table in half an hour.
• Family-friendly – mild enough for kids but easy to spice up for those who like more heat.
• Great for meal prep – make extra, store in the fridge or freezer, and enjoy convenient burritos anytime.
• Versatile – swap proteins, change the veggies, or add toppings to make them exactly how you like.

Ingredients Needed

To make these chicken and vegetable burrito wraps, you’ll need the following:

• Chicken breast (1 lb, diced): Lean protein that cooks quickly and pairs perfectly with the seasoning.
• Olive oil (1 tbsp): Used for sautéing the chicken and vegetables, adding a light richness.
• Onion (1, sliced): Brings sweetness and depth of flavor once sautéed.
• Bell pepper (1, sliced): Adds crunch, color, and freshness to the wraps. Red, yellow, or green peppers all work well.
• Corn (1 cup, optional): Provides a touch of sweetness and extra texture. Fresh, frozen, or canned corn can be used.
• Black beans (1 cup, optional): Add heartiness, fiber, and protein, making the wraps more filling.
• Taco seasoning (1 tbsp): Brings bold Tex-Mex flavor with spices like chili powder, cumin, garlic, and paprika. You can use store-bought or homemade seasoning.
• Large tortillas (4): Soft flour tortillas are ideal for burritos because they fold easily without tearing. Whole wheat or gluten-free options can also be used.
• Shredded cheese (1 cup): Melts beautifully inside the wrap and balances the savory filling. Cheddar, Monterey Jack, or Mexican blend are great choices.
• Salsa and sour cream (optional, for serving): Add creaminess, freshness, and extra flavor. Guacamole or hot sauce are also excellent additions.

Step-by-Step Instructions

1. Cook the Chicken

• Heat the olive oil in a large skillet over medium heat.
• Add the diced chicken breast and cook for 5–6 minutes until golden brown and fully cooked through. Stir occasionally to prevent sticking.
• Sprinkle in the taco seasoning and stir well to evenly coat the chicken.

2. Add the Vegetables

• Add the sliced onion and bell pepper to the skillet with the chicken.
• Cook for 4–5 minutes until the vegetables are softened but still slightly crisp.
• If using, stir in the corn and black beans, cooking for 2 minutes until warmed through.

3. Warm the Tortillas

• Heat the tortillas briefly in a dry skillet or microwave. This step makes them soft and pliable, which helps prevent tearing when rolling.

4. Assemble the Burritos

• Lay one tortilla on a flat surface.
• Spoon a portion of the chicken and vegetable mixture into the center.
• Sprinkle with shredded cheese and add optional toppings like salsa or sour cream.
• Fold the sides of the tortilla inwards, then roll from the bottom up to form a burrito.

5. Serve

• Slice in half if preferred and serve immediately.
• Pair with salsa, sour cream, guacamole, or a side of rice and beans for a complete meal.

Serving Suggestions

• Pair with a side salad or rice for a complete meal.
• Serve with tortilla chips and guacamole for a Tex-Mex spread.
• Add hot sauce or jalapeños for extra spice.

Storage and Reheating

• Refrigerator: Wrap burritos in foil or plastic wrap and store for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
• Microwave: For quick reheating, microwave a burrito for 1–2 minutes.

Notes

• Use whole wheat tortillas for a healthier option.
• Add jalapeños or chili flakes for a spicier version.
• Leftovers can be stored in the fridge or freezer for quick meals later.