Chicken Burritos

Leftover chicken plus a packet of taco seasoning is all you really need to get these burritos rolling.

Shredded chicken simmers with water and seasoning until it soaks up all that spicy, savoury flavour, then gets piled into warm flour tortillas with shredded lettuce, diced tomato, melted cheese, and a drizzle of taco sauce.

It’s the kind of no-brainer dinner that kids and adults both reach for, and it stretches to feed a crowd without much extra effort.

Twenty minutes of hands-off simmering, a quick assembly line, and you’re eating.

Variations

• Add a scoop of refried beans or Spanish rice inside for a heartier burrito.
• Swap taco sauce for salsa verde or a chipotle crema if you want a different flavour direction.
• Use leftover rotisserie chicken to skip any cooking step entirely.

Kitchen Tips

• Simmer the chicken uncovered so the liquid reduces and the seasoning concentrates into the meat instead of pooling at the bottom.
• Warm the tortillas before filling. Cold tortillas crack and tear when you try to fold them.
• Roll tight: fold the bottom up over the filling first, tuck the sides in, then roll forward. A snug burrito holds together much better than a loose one.