If you’ve ever craved Taco Bell’s famous chicken burrito but wanted to enjoy it at home with fresh, customizable ingredients, this recipe is for you. My Taco Bell Chicken Burrito – Bex’s Kitchen Recipe is a perfect copycat version that’s easy to make, packed with flavor, and ideal for quick lunches or weeknight dinners. Think tender, seasoned chicken, creamy sauce, fluffy rice, and zesty flavors, all wrapped up in a warm tortilla.

Let’s make your favorite fast food-inspired burrito right in your kitchen! And before we dive in, subscribe to my blog for more crave-worthy recipes delivered to your inbox.

What Makes This Taco Bell Chicken Burrito Special?

This burrito brings together all the elements you love about the classic Taco Bell chicken burrito:

• Perfectly seasoned chicken with bold Tex-Mex spices.
• Zesty creamy jalapeño sauce for that signature tangy kick.
• Fluffy seasoned rice that makes every bite hearty and satisfying.
• Melted cheese and your favorite burrito fixings for a comforting, indulgent meal.

But what sets this homemade version apart is the quality of ingredients. You control the spice level, customize the fillings, and use fresh, wholesome items for a meal that tastes even better than the original!

Reasons to Love This Recipe

• Fast Food Taste at Home: Enjoy all the Taco Bell flavors without leaving your house.
• Quick & Easy: Perfect for busy weeknights or meal prep.
• Customizable: Add your favorite ingredients to make it your own.
• Family-Friendly: Kids and adults alike will love this crowd-pleasing meal.

Ingredients for Taco Bell Chicken Burrito

For the Chicken:

• 1 lb chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 2 tbsp taco seasoning
• 1/4 cup water

For the Rice:

• 1 cup white rice, cooked
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp lime juice
• 1 tbsp chopped cilantro (optional)

For the Creamy Jalapeño Sauce:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp pickled jalapeño juice
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin

For Assembly:

• 4 large flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup refried beans (optional)
• 1/2 cup salsa or pico de gallo
• 1/4 cup chopped lettuce (optional)

Tools You’ll Need For this Taco Bell Chicken Burrito

• Non-stick skillet or grill pan
• Medium mixing bowl
• Saucepan or rice cooker
• Measuring cups and spoons
• Spatula or tongs

Ingredient Substitutions and Additions

• Chicken Alternatives: Swap chicken breasts for thighs or even shredded rotisserie chicken.
• Dairy-Free: Use vegan mayo, plant-based sour cream, and dairy-free cheese.
• Extra Veggies: Add sautéed bell peppers, onions, or even avocado slices.
• Spicier Sauce: Add more jalapeño juice or a pinch of cayenne pepper.

How to Make Taco Bell Chicken Burrito

Step 1: Prepare the Chicken

1. Heat olive oil in a skillet over medium heat.
2. Add chicken breasts and sprinkle with taco seasoning. Cook for 6-8 minutes per side until golden brown and fully cooked.
3. Add water to the skillet to deglaze and create a flavorful sauce. Simmer for 2 minutes.
4. Shred or dice the chicken and set aside.

Step 2: Make the Rice

1. Cook rice according to package instructions.
2. Once cooked, stir in cumin, chili powder, lime juice, and cilantro. Set aside.

Step 3: Prepare the Creamy Jalapeño Sauce

1. In a small bowl, whisk together mayonnaise, sour cream, jalapeño juice, garlic powder, paprika, and cumin until smooth.
2. Adjust seasonings to taste and refrigerate until ready to use.

Step 4: Assemble the Burrito

1. Warm tortillas in a dry skillet or microwave.
2. Spread a thin layer of refried beans (if using) in the center of each tortilla.
3. Add a layer of seasoned rice, chicken, shredded cheese, and salsa or pico de gallo.
4. Drizzle with the creamy jalapeño sauce and sprinkle with chopped lettuce, if desired.

Step 5: Roll the Burrito

1. Fold in the sides of the tortilla, then roll it up tightly from the bottom.
2. For an extra touch, place the burrito seam-side down in a hot skillet for 1-2 minutes to seal and lightly toast.

What to Serve with Taco Bell Chicken Burritos

• Tortilla Chips and Guacamole: A classic side for a Tex-Mex meal.
• Mexican Street Corn: Elote or esquites add a flavorful crunch.
• Side Salad: A fresh, zesty salad complements the richness of the burrito.

Tips for the Best Taco Bell Chicken Burrito

• Warm Tortillas: Warming the tortillas makes them pliable and easier to roll.
• Sauce Texture: For a smoother jalapeño sauce, blend it in a food processor.
• Meal Prep: Cook the chicken and rice ahead of time for faster assembly during busy weeknights.

Storage Instructions

• Refrigerate: Store leftover burritos wrapped in foil in the fridge for up to 3 days.
• Reheat: Warm in the microwave or a skillet until heated through.
• Freeze: Wrap burritos individually in plastic wrap, then foil. Freeze for up to 2 months.

Frequently Asked Questions (FAQ)

Q: Can I make this burrito vegetarian?
A: Yes! Replace the chicken with black beans, pinto beans, or sautéed veggies for a delicious vegetarian option.

Q: How do I prevent my burrito from falling apart?
A: Don’t overfill the tortilla, and make sure to roll it tightly while tucking in the sides.

Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice adds a nutty flavor and works great as a healthier alternative.

Final Thoughts

This Taco Bell Chicken Burrito – Bex’s Kitchen Recipe brings your favorite fast-food flavors right to your home kitchen with fresh ingredients and easy steps. Whether you’re meal prepping or looking for a quick dinner, this burrito is the perfect solution.

If you try this recipe, share your thoughts and photos on Pinterest. I’d love to see your creations! And for more Tex-Mex-inspired dishes, check out these recipes:

• Crock Pot Creamy Cajun Chicken Pasta
• Crockpot Chicken Alfredo Pasta Recipe
• Taco Casserole with Fritos

Enjoy every flavorful bite! 😊

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 28g
• Carbs: 38g
• Fat: 18g

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