Crispy Fried Chicken Burritos with Creamy Slaw

Fried Chicken Burritos are an easy, satisfying dinner made with cooked chicken, rice, pinto beans, shredded cheese, and a creamy sour cream sauce. They are a smart way to turn leftover grilled chicken or deli chicken into a hot, crispy, flavorful meal that works well for busy weeknights.

Burrito with chicken, pinto beans and rice topped with sour cream sauce.

If you like keeping cooked chicken on hand for quick meals, this fried chicken burritos recipe is a great one to add to your dinner rotation. The filling is simple and hearty, with tender diced chicken, warm rice, and pinto beans seasoned with garlic, cumin, chili powder, and kosher salt. Each tortilla is filled, rolled, and fried until golden brown, then finished with a rich sour cream sauce. The result is crisp on the outside, warm and cheesy on the inside, and easy to serve with salsa, cilantro, or guacamole.

Why You Should Try These Fried Chicken Burritos

They are made with cooked chicken, making them a practical leftover chicken recipe for weeknight dinners.
This is a budget-friendly meal that feels hearty, comforting, and more satisfying than takeout.
The combination of chicken, beans, rice, and cheese makes these burritos filling and protein rich.
The creamy sour cream sauce adds extra flavor and turns a simple burrito into a complete meal.
You can fry the burritos for a crispy finish or bake them in the oven for an easier option.

Ingredients for Chicken Burritos

Cooked chicken, diced
Cooked pinto beans or canned pinto beans, rinsed and drained
Cooked rice, such as Spanish rice or cilantro lime rice
Granulated garlic
Ground cumin
Chili powder
Kosher salt
Shredded cheese
Burrito-size flour tortillas
Vegetable oil for frying, optional

Sour Cream Sauce Ingredients

Butter
All-purpose flour
Heavy cream
Whole milk
Sour cream
Granulated garlic
Kosher salt
Freshly ground pepper

Optional Garnishes for Burritos

Cilantro
Salsa
Guacamole

Step By Step Directions for Chicken Burritos

Making chicken burritos with rice, beans and cheese.

Make the Filling: Add the diced chicken, cooked rice, and pinto beans to a skillet. Season with granulated garlic, ground cumin, chili powder, and kosher salt. Stir well and cook over medium heat until the mixture is warmed through.
Fill the Burritos: Spoon the warm chicken, rice, and bean mixture onto each flour tortilla. Sprinkle shredded cheese over the filling.
Roll the Burritos: Fold in the ends of each tortilla, then roll tightly. Place the burritos seam side down on a baking sheet while you prepare the sauce.
Make the Sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 2 minutes. Slowly whisk in the heavy cream and milk. Add the sour cream, granulated garlic, kosher salt, and pepper. Continue whisking until the sauce thickens, then reduce the heat to low and keep warm.
Fry the Burritos: Heat vegetable oil in a cast iron skillet or heavy-bottomed pan. Use a fry thermometer to help monitor the oil temperature.
Carefully place a few burritos into the hot oil at a time, seam side down. Turn as needed until each burrito is golden brown on all sides.
Drain: Transfer the fried burritos to a wire rack lined with paper towels and set over a rimmed baking sheet.
Serve: Spoon the warm sour cream sauce over the fried chicken burritos.
Garnish: Add cilantro, salsa, or guacamole if desired.

Recipe Notes

Oven Method: If you prefer not to deep fry, brush the burritos with vegetable oil and arrange them on a rimmed baking sheet, leaving a few inches between each one. Bake at 400° for 10 to 12 minutes, or until golden brown.
Store leftover chicken burritos in a zip-top bag in the refrigerator for up to 3 days. Store the sour cream sauce separately in an airtight container in the refrigerator for up to 3 days.
Reheat burritos on a sheet pan in a 350° oven for 8 to 10 minutes, or until heated through. Reheat the sauce in a saucepan over low heat. If the sauce is too thick, whisk in one or two tablespoons of milk until smooth and warm.

More Recipes with Meal Prep Chicken

Grilled Chicken Enchiladas
Cajun Chicken Pasta
Grilled Chicken Parmesan Soup

These fried chicken burritos are a great choice when you need a quick dinner that still feels homemade. They use simple ingredients, come together in about 35 minutes, and can be customized with your favorite toppings.

Burrito with chicken rice and beans. Topped with sour cream and salsa.

If you are looking for an easy chicken burrito recipe with rice, beans, cheese, and a creamy sauce, this one is worth making. Serve the burritos fresh from the skillet with warm sour cream sauce and your favorite garnishes for a simple meal that is crisp, creamy, and full of flavor.

Chicken burrito with sour cream sauce and salsa, end removed to see filling.

Fried Chicken Burritos

Fried Chicken Burritos are a quick and delicious weeknight dinner made with cooked chicken, rice, pinto beans, cheese, and sour cream sauce.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Chicken

Cuisine: American

Keyword: burritos with chicken, chicken burritos, leftover chicken recipe, rice and beans

Servings: 6 Burritos

Calories: 1257kcal

Author: Milisa

Ingredients

1 pound cooked chicken diced
16 ounces canned pinto beans rinsed and drained
1 ¼ cups cooked rice
2 tablespoons granulated garlic
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 ½ cups shredded cheddar cheese
6 burrito-size flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups vegetable oil for frying

For Sour Cream Sauce

1 cup heavy cream
½ cup whole milk
½ cup sour cream
2 teaspoons granulated garlic
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon pepper

For Serving

Salsa
Chopped cilantro

Instructions

In a skillet, combine the diced chicken, cooked rice, and pinto beans. Add the garlic, cumin, chili powder, and salt. Stir well and cook over medium heat until everything is hot.
Divide the chicken, rice, and bean filling among the tortillas. Top each portion with shredded cheese.
Fold in the ends of each tortilla and roll tightly. Place seam side down on a baking sheet.
For the sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the cream and milk, then add the sour cream and seasonings. Continue whisking until thickened. Reduce the heat to low and keep warm.
Heat vegetable oil to 350° in a cast iron skillet or heavy-bottomed pan.
Fry the burritos a few at a time, seam side down. Turn them carefully until golden brown on all sides.
Remove the burritos to a paper towel-lined wire rack set over a rimmed baking sheet.
Spoon the warm sour cream sauce over the fried burritos.
Garnish with chopped cilantro and salsa before serving.

Notes

Oven Method: Brush the burritos with vegetable oil and place them on a rimmed baking sheet, a few inches apart. Bake at 400° for 10 to 12 minutes, or until golden brown.
Store: Refrigerate leftover chicken burritos in a zip-top bag for up to 3 days. Keep sour cream sauce in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm burritos on a sheet pan in a 350° oven for 8 to 10 minutes. Reheat sauce in a saucepan over low heat, whisking in a tablespoon or two of milk if needed.

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