Homemade Taco Bell Shredded Chicken Burrito

Ingredients

• 450 g (1 lb)boneless, skinless chicken thighs
• 15 ml (1 tablespoon)olive oil
• 15 g (1 tablespoon)taco seasoning
• 2.5 g (1/2 teaspoon)garlic powder
• 2.5 g (1/2 teaspoon)onion powder
• to tastesalt and pepper
• 240 ml (1 cup)low-sodium chicken broth
• 4 large (25 cm / 10-inch)flour tortillas
• 100 g (1 cup)shredded Cheddar cheese
• 240 ml (1 cup)sour cream or Greek yoghurt
• 150 g (1 cup)black beans, rinsed and drained
• 80 g (1/2 cup)diced tomatoes or pico de gallo
• 40 g (1/4 cup), optionalchopped coriander
• 120 ml (1/2 cup)taco sauce or salsa

Instructions

1. 1

   Season the chicken

   In a bowl, stir together the olive oil, taco seasoning, garlic powder, onion powder, salt and pepper. Coat the chicken thighs in the mixture and leave them to marinate for at least 30 minutes.

2. 2

   Simmer and shred

   Heat a pot over a medium heat, add the marinated chicken and chicken broth, then bring to a simmer. Cover and cook for 20–25 minutes, until the chicken reaches an internal temperature of 75°C (165°F). Take the pot off the heat and shred the chicken with a fork or tongs.

3. 3

   Mix the filling

   Combine the shredded chicken, black beans, diced tomatoes and chopped coriander in a mixing bowl. Taste the mixture and adjust the seasoning if needed.

4. 4

   Fill the tortillas

   Lay a tortilla flat and put a quarter of the filling in the centre. Add cheese, sour cream and taco sauce, then fold in the sides and roll it up tightly.

5. 5

   Toast the burritos

   Heat a skillet over a medium heat. Toast the burritos for 2–3 minutes on each side, until golden and crisp.

6. 6

   Serve warm

   Cut the burritos in half if you like and serve with extra sauce on the side.

What is a shredded chicken burrito?

A burrito is a filled tortilla folded around its ingredients; this version takes its cue from the familiar fast-food shredded chicken burrito. Burritos have roots in Mexican cooking, while this particular combination is a home-cooked, Taco Bell-inspired take rather than a claim to be a traditional regional recipe.

The method builds flavour by seasoning and simmering chicken thighs, then pairing the tender meat with beans, tomatoes, cheese and a cool, creamy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 38g protein, 44g carbs, 24g fat.

The tortillas and black beans provide much of the carbohydrate, while the chicken thighs and Cheddar contribute protein. The olive oil, cheese and sour cream are the main sources of fat; serve with a salad or extra fresh tomatoes to balance the plate.

Why chicken thighs work well

Chicken thighs: their texture holds up well to simmering and shredding, making them a good choice for a generously filled burrito.

Broth: cooking the chicken in chicken broth helps keep the meat moist and leaves a savoury liquid in the pot. Shred the chicken after cooking, then mix it with the other filling ingredients.

Seasoning and marinating

Spice mix: taco seasoning, garlic powder and onion powder flavour the chicken before it cooks. Coat the thighs evenly so the seasoning is not concentrated in just a few spots.

Marinating time: leave the chicken for at least 30 minutes as directed. The recipe uses the same seasoned chicken and broth for the covered simmer.

Getting the filling right

Texture: drain the rinsed beans well, and keep the tomatoes diced so the filling is easier to spoon onto the tortillas. If the chicken mixture seems very wet, lift it out with a slotted spoon rather than adding extra liquid.

Seasoning: taste the chicken, bean and tomato mixture before wrapping. The taco seasoning and sauce can vary in saltiness, so adjust carefully.

Rolling and toasting

Folding: place the filling in the centre, fold in both sides, then roll the tortilla snugly around it. Avoid overfilling, which can make the tortilla split or loosen as you roll.

Toasting: give each side 2–3 minutes in a medium-hot skillet. Look for a golden, crisp surface; turn the burrito gently to keep it intact.

What to serve with it

Fresh sides: a simple green salad or extra tomatoes can add freshness alongside the warm, rich filling. Serve extra taco sauce or salsa at the table for dipping.

For a heartier meal, pair a burrito with rice or additional beans. If you are serving all four, toast them in batches so there is room to turn each one.

Recipe notes & tips

• Marinate the chicken for at least 30 minutes before simmering.
• Use a thermometer to check that the thickest part of the chicken reaches 75°C.
• Drain the beans well so they do not make the filling watery.
• Taste the filling before assembling and adjust the seasoning if needed.
• Fold the sides in before rolling to help keep the filling inside.
• Toast the burritos seam-side down first to help them stay closed.

Variations

• Use Greek yoghurt: swap it for the sour cream for a tangier, creamy topping.
• Change the sauce: use salsa instead of taco sauce, or the other way round.
• Add avocado: include sliced avocado for a creamy contrast.
• Make it spicier: add chopped jalapeños or a hotter salsa to the filling.
• Skip the coriander: leave it out if you prefer a simpler chicken and bean filling.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least 30 minutes in the seasoning mixture.
• Overcooking the chicken: check for 75°C and remove the pot from the heat once it reaches that temperature.
• Watery filling: drain the beans thoroughly and avoid adding excess cooking broth.
• Overfilling the tortilla: use a quarter of the filling for each burrito and leave space to fold.
• Loose rolling: tuck in the sides before rolling the tortilla tightly.
• Too-hot skillet: use a medium heat so the tortilla can turn golden without scorching.

How to store

Refrigerate leftover burritos in an airtight container for up to 3 days. Reheat in a skillet over a medium-low heat, turning until hot throughout; the tortilla will crisp again as it warms.

Frequently asked questions