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Closeup shot of a burrito bowl, tortillias, sour cream lime tomato cheese rice corn lettuce and a knife and fork
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5 from 9 votes

Shredded Chicken Burrito Bowl

Quick and Delicious, this everyday lunch or dinner is fresh and easy too!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Everyday Meals
Cuisine: American
Servings: 4
Calories: 989kcal
Author: Paige

Ingredients

  • 4 cups Rotisserie Chicken (cooked)
  • 1 15 ounce can Pinto Beans, drained and gently rinsed
  • 1/4 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
  • 1/2 tsp salt
  • 3 tbsp Olive Oil
  • 1 Lime, cut in wedges for serving
  • 1/2 cup Sour Cream See tips
  • 1/4 cup Fresh Parsley or Cilantro, chopped for serving
  • SALSA RANCH DRESSING
  • 1/2 cup Ranch Dressing (store bought)
  • 1/2 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 1/4 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 1/2 cup of rice next to the lettuce.
    Add a cup of the shredded rotisserie chicken in the center of each bowl
    Divide the pinto bean mixture into each bowl (about a 1/4 cup for each serving)
    Add 1/4 cup each of shredded cheese and corn to each bowl
    Divide the avocado cherry tomatoes between the bowls
    Garnish with green onion, cooked tortilla strips, sour cream, parsley and cut limes
    Serve with salsa ranch dressing on the side.

Notes

Tips and Possible Substitutions, Use:  
  • 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

Calories: 989kcal | Carbohydrates: 63g | Protein: 61g | Fat: 57g | Saturated Fat: 16g | Cholesterol: 174mg | Sodium: 1451mg | Potassium: 1443mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2363IU | Vitamin C: 41mg | Calcium: 369mg | Iron: 5mg