Juicy spiced chicken, fluffy rice, creamy beans, and melty cheese wrapped in warm burrito-size tortillas—finished with a quick skillet toast for a golden, crisp exterior. Bold flavor, simple steps, and perfect for lunch, dinner, or meal prep.
Heat a large skillet over medium heat and add olive oil. When shimmering, add chopped onion with a pinch of salt and cook until softened, about 3 minutes. Stir in minced garlic and cook 30 seconds.
Sprinkle chili powder, cumin, paprika, and cayenne into the skillet and stir for 45–60 seconds to bloom the spices.
Add chicken, season with salt and black pepper, and cook, stirring occasionally, until browned and cooked through, about 7–10 minutes. If desired, stir in a splash of salsa or hot sauce to coat.
Warm tortillas in a dry skillet (10–15 seconds per side) or in the microwave wrapped in a damp paper towel (20–30 seconds) until pliable.
Assemble: On each tortilla, layer 1/4 cup rice, a spoonful of beans and corn, hot chicken, and a handful of shredded cheese. Add salsa or hot sauce and any optional toppings (keep wet toppings light to avoid sogginess).
Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a burrito.
Optional but recommended: Return burritos to the hot skillet seam-side down and toast 1–2 minutes per side until golden and lightly crisp to seal and melt the cheese.
Slice in half if desired. Serve warm with extra salsa, lime wedges, and your favorite toppings.