Dinner is solved with this fresh & easy Shredded Chicken Burrito Bowl made with store-bought rotisserie chicken…add a few fresh ingredients and you have a healthy everyday bowl that’s customizable too!
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Aren’t we all looking for easy lunch and dinner ideas ideas, even on the weekends? It’s nice to have some easy recipes on hand that are healthy-ish, satisfying and super tasty.
A few good reasons to try this easy chicken recipe:
- An already cooked rotisserie chicken from the grocery store is a major short-cut to this recipe, all we have to do is shred some chicken breast and we’re halfway there.
- Make easy meals for lunch by meal prepping this recipe….fast & healthy & portable.
- Burrito Bowls can easily be customized to your taste using fresh, every day ingredients. Switch it up!
- This recipe is one of my favorite solutions for mid-week lunch and dinners. It’s right up there with Taco Skillet Bake or Naan BLT with Sun Dried Tomato Mayo and also this Turkey Burger with Pepperjack, all of which make great leftovers for lunch. Yay for this 🙂
Ingredients You’ll Need
Here’s a partial list of ingredients you’ll need to make Shredded Chicken Burrito Bowls. For the full recipe, please scroll to the recipe card below.
- Salsa: Hot, mild or medium, we’ll use salsa instead of taco seasoning to flavor the beans, and also to the amazingly delicious spicy ranch dressing that’s served alongside. Use pico de gallo or this fresh salsa recipe is a great option.
- Pinto Beans: So creamy, so versatile!
- Rice: I like the hearty, nutty flavor of brown rice for this bowl, but use white rice if you prefer
- Lettuce: It just wouldn’t taste like a chicken burrito without shredded iceberg lettuce, but you can use other greens too.
- Cheese: I used sharp cheddar cheese, but use any cheese you like and and be sure to grate it yourself at home….just say no to pre-shredded cheese 🙂
- Corn: Frozen, organic, defrosted. That is all.
- Tomato & Onion: Just a little of each, use red onion if you like.
- Tortillas: Quick-fried and delicious and makes these bowls feel a little special, especially in the middle of the week.
How to Prep the Vegetables
After you wash and dry the vegetables, do a quick prep to get them ready for the bowl:
- Cut cherry tomatoes in half
- Remove green stalks off the onion and thinly slice the white part
- Cut an avocado in half and remove the pit. Use a spoon to scoop it out and cut into thick pieces
- Slice some fresh limes for serving…..it’s SO delicious squeezed over the top right before you dig in!
How to Quick Fry Tortillas
Now we’ll quickly fry the flour tortillas. Here’s what you do:
- Slice a flour tortilla into 1″ long pieces. Warm some olive oil in a skillet.
- Add the tortillas and fry till golden brown on one side, a minute or so. Turn and fry a little longer. This happens fast, so don’t go anywhere 🙂 Transfer tortillas to paper towels to drain, sprinkle with a little salt, and set aside until ready to serve. I always eat a few while they’re hot, because it can’t be helped 🙂
How to Prep the Chicken
You’ll need four cups of shredded chicken from a store-bought cooked rotisserie chicken to make four (generous) bowls.
Here’s what you do:
- Remove the skin off the cooked chicken with a paring knife
- Cut the white meat off from each side of the chicken breast, using your fingers to gently pull the meat off the bone.
- Slice or shred the meat into bite-sized pieces
- Use any leftover chicken to add to my very favorite Strawberry Asparagus Salad, or to this clean and refreshing Celery Salad with Hazelnuts, or maybe a Simple Chickpea Salad.
- Dessert is not a bad idea either, and something citrus-y like Fresh Tangerine Sorbet or a Pineapple Slushie fits the bill nicely, as does this amazing Butterscotch Shortbread dipped in Chocolate.
How to Assemble the Bowls
Making your bowl is the fun part…here’s some simple tips to compile your own:
- Place some lettuce and rice on the bottom of each bowl
- Add salsa to the beans to bump up the flavor, stir and divide it between the bowls
- Next comes the shredded chicken, corn, cheese, tomatoes, avocado and sour cream
- Finish it off with a garnish of green onion, fresh lime and fried tortillas tucked on the side
- Serve with a side of amazingly delicious and easy Salsa Ranch Dressing (see recipe below)
Tips and Serving Ideas
The beauty of these bowls is you can change up the ingredients so many different ways.
Some tasty ideas:
- Black beans instead of pinto beans
- White or Spanish rice instead of brown
- Pepper jack cheese instead of cheddar
- Spinach, spring salad mix or romaine lettuce instead of iceberg
- Plain Greek yogurt instead of sour cream
- Rotisserie beef sliced thin instead of chicken
- Add green chilis, red bell peppers and fresh lime juice add a ton of flavor
- Don’t forget black olives! Use any of your personal favorite ingredients too.
TIP ALERT: Fry the flour tortilla strips in advance and carefully store them (I roll them in a natural paper towel) until ready to use. Warm for 5-10 seconds in the microwave before adding to your bowl.
Frequently Asked Questions?
You definitely can, in fact, ALL the ingredients can be assembled in advance and placed in a separate container situation until just prior to serving. Put some dressing in a small container for easy transport to serve alongside.
Sure, this is the best part! Use your favorite burrito fillings based on taste preference, and leave out any ingredients you don’t like, which makes this perfect for the whole family on busy weekends or a just a long day.
Yes! Bake some boneless chicken breasts or thighs, shred the meat instead.
More Recipes to Try:
- Baked Ravioli with Chicken Sausage Warm and satisfying comfort food
- Vegan Potato Soup: A great starter, this soup is easy and so full of great flavor.
- Naan BLT with Sun Dried Tomato Mayo: a fantastic, satisfying sandwich!
- Chicken Sausage and Vegetable Skillet: Another winner of a weeknight dinner!
- Taco Pie with Crescent Rolls: A perfect weeknight dinner
- Amish Apple Fritter Recipe: A tasty fritter packed with apples.
- Italian Green Bean Salad: A zesty, perfect side dish
- Chicken Salad with Grapes and Almonds: Fabulous on toast or lettuce!
- Roasted Grape Hazelnut Breakfast Bowl Delicious, healthy, filling
- Vegetable Frittatas Easy, portable veggie-filled breakfast
- Superfood Salad Hearty, clean ingredients
- Chicken Sausage Tortellini Soup Recipe: A fantastic, easy soup recipe.
If you’ve made a Shredded Chicken Burrito Bowl or any recipe on Studio Delicious, please rate it and leave me a comment below. I’d love to hear from you!
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Shredded Chicken Burrito Bowl
Ingredients
- 4 cups Rotisserie Chicken (cooked)
- 1 15 ounce can Pinto Beans, drained and gently rinsed
- ¼ cup Salsa, chunky and mild
- 8 cups Iceberg lettuce, shredded
- 1 cup Cheddar Cheese, shredded
- 2 cups Brown Rice, cooked
- 1 cup Corn, organic, defrosted from frozen
- 1 large Avocado, peeled and sliced
- 2 cups Cherry Tomatoes, cut in half
- 2 Green Onion, white part only, thinly sliced
- 3 large Flour Tortillas, cut into 1" slices lengthwise
- ½ tsp salt
- 3 tbsp Olive Oil
- 1 Lime, cut in wedges for serving
- ½ cup Sour Cream See tips
- ¼ cup Fresh Parsley or Cilantro, chopped for serving
- SALSA RANCH DRESSING
- ½ cup Ranch Dressing (store bought)
- ½ cup Salsa, chunky and mild
Instructions
- Cut the rotisserie chicken by pulling back the skin and removing the meat with a paring knife, carefully using your fingers to pull the meat off the bone. Chop or shred to make 4 cups. Drain and rinse the pinto beans, place in a medium-sized bowl. Add the ¼ cup salsa to the beans and carefully toss together. Set aside. Prep the iceberg lettuce by removing the outside leaves and cutting the head in half, then half again. Cut in 1-2” shreds to make 8 cups. Slice the cherry tomatoes in half, shred the cheese and drain the corn from the can. Set these ingredients aside while you cook the tortillas. Cut the flour tortillas in 1” long slices. Using a non-stick skillet, heat olive oil in the pan and add the tortillas in 1 or 2 batches, keeping them flat and not crowded. Cook until lightly browned, 1-2 minutes. Turn with a spatula for another minute or so, remove from oil, lightly salt and set paper towels until ready to use. Salsa Ranch Dressing: Combine Ranch Dressing salsa in a bowl and mix together. Serve alongside the buritto bowls.
- To Assemble: Add 2 cups of iceberg lettuce to the bottom of a wide serving bowl, spoon a ½ cup of rice next to the lettuce. Add a cup of the shredded rotisserie chicken in the center of each bowlDivide the pinto bean mixture into each bowl (about a ¼ cup for each serving) Add ¼ cup each of shredded cheese and corn to each bowl Divide the avocado cherry tomatoes between the bowlsGarnish with green onion, cooked tortilla strips, sour cream, parsley and cut limesServe with salsa ranch dressing on the side.
Notes
- Black beans instead of pinto beans
- White or Spanish rice instead of brown
- Pepper jack cheese instead of cheddar
- Spinach or spring salad mix instead of iceberg
- Plain Greek yogurt instead of sour cream
- Rotisserie beef sliced thin instead of chicken
- Tortillas can be cooked ahead and wrapped carefully in a paper towel until ready to use.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
The text and photos of this Shredded Chicken Burrito Bowl were updated September, 2022.
Amazing combination of ingredients and super delicious Bowl of goodness. Presentation awesome.
I’m a big fan of Mexican flavours and this burrito bowl would make an excellent lunch for me and my husband while we’re both working from home. It seems like it could be prepped the night before and put together quickly the next day. I love tasty and convenient dishes like this!
Great, I’m so happy to hear it! 🙂
Oh my goodness, this burrito bowl looks really delicious. I am going to make this for our weekend lunch. Thank you!
This was a delicious salad! It was easy to prepare and kept me full! Loved the crunchy fajitas, I made more because I liked it!
Its hard not to eat the tortillas alone, right? 🙂
Such a balanced meal! I think this is just the right quantity, and balanced correctly! It also has everything I love! Definitely on my lunch list!
Great, glad you enjoyed this!
I was getting a bit tired of my ordinary luncheon salad when I came across the chicken burrito bowl inspiration. It was so good, The combination of vegetables and the tortilla strips made it special. I’ll be making it again for lunch tomorrow.
Awesome! So glad you liked it. 🙂
You have given me confidence to make my own bowl. The step by step instructions are very useful, thank you!
Wow. This looks so yummy. I can’t wait to try this chicken burrito bowl myself. Many thanks for sharing this recipe.
I saved this recipe to try it over the next weekend since it looks so good and doable.
Great! Thank you 🙂
I can totally make this for my lunch throughout the week or an easy and quick dinner option for the family. Thank you for sharing!
Thank you! 🙂
Perfect! I have chicken leftovers and now I know how I will use it. I think this is something my family will like it too. Making this. Thanks for the recipe!
Excellent! 🙂