High Protein Ground Chicken Burritos

A high protein, high fiber dinner that’s easy enough for any busy weeknight! This ground chicken burrito recipe is easy to make but PACKED with layered flavor you’ll LOVE.

Gather Your Ingredients

So, what do we need for this easy recipe? Let’s take a look:

How To Make Ground Chicken Burritos, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Make The Crema. Add 1 teaspoon of the taco seasoning to the sour cream, along with 1 Tablespoon fresh lime juice. Stir to combine until the mixture is evenly blended.
2. Cook The Chicken. Next, cook the chicken. Heat olive oil in a medium skillet and add ground chicken. Cook the chicken through, then add the remaining taco seasoning (5 teaspoons), lime juice, cilantro, and any water that your taco seasoning calls for. (Siete recommends 1/3 cup water) Cook an additional 1-2 minutes, until thickened and evenly coated in seasoning. Set chicken mixture aside.
3. Warm Tortillas In Batches. Working in batches, warm 2-3 tortillas between layers of slightly damp tortillas in the microwave in 10-20 second bursts until they’re soft and pliable.
4. Build Burritos. Slightly off center of each tortilla, layer each tortilla with about 1/4 cup refried beans, 1/8 of the chicken filling, 1 Tablespoon crema, and 1/4 cup cheddar cheese. Fold the burritos, by folding in the tops and bottoms of the burrito in slightly, then rolling them up. (see video, if needed, for a visual!)
5. Crisp Burritos. Preheat a large skillet over medium-low heat. Place burritos seam side DOWN in the warm skillet and cook 2-4 minutes per side, until golden brown. Remove and place on a plate or wire rack and repeat until all burritos are cooked. (You can also do this in an air fryer for 3-4 minutes at 350 degrees F, but I get better results on the stove.) 
6. Serve & Store. Enjoy burritos warm with the rest of the crema, some salsa, hot sauce, or guacamole. Store leftover chicken burritos in an airtight container in the fridge 1-2 days, or freeze individually wrapped and stored in an airtight bag in the freezer up to 2 months. Reheat leftover burritos in an air fryer 3-5 minutes at 350 degrees F, or air fry frozen burritos 8-10 minutes at 350 degrees F.

FAQ + Tips And Tricks For The Best Chicken Burritos

Freezer Tips. For best results, freeze leftover burritos individually wrapped in parchment paper or aluminum foil (or in a single layer, not touching) and store in a freezer-safe bag. If I’m making these to freeze for later, I usually wait to make the crema until I serve them, since sour cream can separate when thawed after freezing.

Don’t Over-Stuff. I know it’s tempting to pack in a ton of extra goodies, but gluten-free tortillas tend to be smaller and more fragile than regular tortillas. You’ll have better luck (and less ripping!) if you warm the tortillas and fill them as directed, saving any extra toppings until serving. A small amount of extra veggies (like onions, jalapeno pepper, green chiles, or bell peppers) would probably work fine, but you don’t want to pack them too full!

Crisp The Burritos! This is an extra step, but it goes a long way for texture, stability, AND flavor. Crisping these gluten-free chicken burritos helps them hold together better (easier for eating!). It also adds a little crunch that gives them great textural contrast. It’s a win-win!

How to Reheat Burritos. Reheat leftover burritos in an air fryer 3-5 minutes at 350 degrees F, or unwrap and air fry frozen burritos 8-10 minutes at 350 degrees F.

Make It A Meal! Try serving these ground chicken burritos with a light salad, some fresh fruit, Mexican Street Corn Salad, or a side of Mexican Rice or Cilantro Lime Rice.