Chicken Burrito – Wholewheat Tortillas & Fresh Pico de Gallo – A Bright, Hearty Weeknight Favorite

Juicy chicken, warm wholewheat tortillas, and a punchy pico de gallo—this is the kind of burrito that checks every box. It’s satisfying yet fresh, and it comes together with simple pantry staples. The flavors are bright, the textures are balanced, and there’s just the right amount of heat.

If you’re craving something bold but wholesome, this burrito hits the spot without feeling heavy.

Print Recipe

Chicken Burrito – Wholewheat Tortillas & Fresh Pico de Gallo - A Bright, Hearty Weeknight Favorite

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• Wholewheat tortillas: 6 large (10-inch) tortillas
• Chicken: 1.5 lb boneless, skinless chicken breasts or thighs
• Oil: 1–2 tbsp olive oil or avocado oil
• Spices for chicken: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
• Lime: Zest and juice of 1 lime (half for chicken, half for pico)
• Pico de gallo: 4 ripe tomatoes (Roma or vine), 1/2 small red onion, 1 jalapeño (seeded for mild), small handful cilantro, 1–2 tbsp lime juice, salt to taste
• Rice (optional but recommended): 2 cups cooked rice (white or brown); toss with a squeeze of lime and pinch of salt
• Beans: 1 can black beans, drained and rinsed
• Cheese: 1–1.5 cups shredded cheddar, Monterey Jack, or a Mexican blend
• Extras: Sour cream or Greek yogurt, avocado or guacamole, hot sauce

Instructions

• Make the pico de gallo: Dice tomatoes and finely chop red onion, jalapeño, and cilantro. Mix with lime juice and a generous pinch of salt. Let it sit 10–15 minutes to mellow and release juices.
• Season the chicken: Pat chicken dry.In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime zest. Rub with oil and coat evenly with the spice mix.
• Cook the chicken: Heat a large skillet over medium-high. Add a little oil if needed, then cook chicken 4–6 minutes per side (thighs may need longer) until browned and cooked through.Rest 5 minutes, then slice or chop.
• Warm the beans and rice: Heat black beans in a small pan with a splash of water and a pinch of salt. Fluff cooked rice and stir in a squeeze of lime. Keep both warm.
• Warm the tortillas: Heat each wholewheat tortilla in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp towel and microwave in 20–30 second bursts.Keep covered so they stay soft.
• Assemble the burritos: On each tortilla, add rice, beans, chicken, a sprinkle of cheese, a spoonful of pico, and any extras like avocado or sour cream. Don’t overfill.
• Roll tightly: Fold the sides in, pull the bottom edge up and over the filling, then roll forward, keeping tension so it seals. If you like, toast the seam side down in a skillet for 1–2 minutes to crisp and seal.
• Serve: Slice in half if you want, and add extra pico and hot sauce on the side.

What Makes This Recipe So Good

• Balanced and fresh: Tender chicken meets crunchy pico and creamy add-ins for a burrito that’s hearty but not heavy.
• Wholewheat tortillas: Nutty flavor, extra fiber, and just as pliable and tasty as regular tortillas when warmed properly.
• Meal-prep friendly: Cook a batch of chicken, prep the pico, and assemble fresh in minutes all week.
• Customizable heat: Adjust jalapeño, hot sauce, or chili powder to match your spice level.
• Budget-smart: Everyday ingredients that stretch into multiple meals without sacrificing taste.

What You’ll Need

• Wholewheat tortillas: 6 large (10-inch) tortillas
• Chicken: 1.5 lb boneless, skinless chicken breasts or thighs
• Oil: 1–2 tbsp olive oil or avocado oil
• Spices for chicken: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
• Lime: Zest and juice of 1 lime (half for chicken, half for pico)
• Pico de gallo: 4 ripe tomatoes (Roma or vine), 1/2 small red onion, 1 jalapeño (seeded for mild), small handful cilantro, 1–2 tbsp lime juice, salt to taste
• Rice (optional but recommended): 2 cups cooked rice (white or brown); toss with a squeeze of lime and pinch of salt
• Beans: 1 can black beans, drained and rinsed
• Cheese: 1–1.5 cups shredded cheddar, Monterey Jack, or a Mexican blend
• Extras: Sour cream or Greek yogurt, avocado or guacamole, hot sauce

Step-by-Step Instructions

1. Make the pico de gallo: Dice tomatoes and finely chop red onion, jalapeño, and cilantro. Mix with lime juice and a generous pinch of salt. Let it sit 10–15 minutes to mellow and release juices.
2. Season the chicken: Pat chicken dry.

   In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime zest. Rub with oil and coat evenly with the spice mix.

3. Cook the chicken: Heat a large skillet over medium-high. Add a little oil if needed, then cook chicken 4–6 minutes per side (thighs may need longer) until browned and cooked through.

   Rest 5 minutes, then slice or chop.

4. Warm the beans and rice: Heat black beans in a small pan with a splash of water and a pinch of salt. Fluff cooked rice and stir in a squeeze of lime. Keep both warm.
5. Warm the tortillas: Heat each wholewheat tortilla in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp towel and microwave in 20–30 second bursts.

   Keep covered so they stay soft.

6. Assemble the burritos: On each tortilla, add rice, beans, chicken, a sprinkle of cheese, a spoonful of pico, and any extras like avocado or sour cream. Don’t overfill.
7. Roll tightly: Fold the sides in, pull the bottom edge up and over the filling, then roll forward, keeping tension so it seals. If you like, toast the seam side down in a skillet for 1–2 minutes to crisp and seal.
8. Serve: Slice in half if you want, and add extra pico and hot sauce on the side.

Storage Instructions

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days or freeze up to 2 months.
• Pico de gallo: Best within 2 days.

  Store in the fridge; drain excess liquid before using.

• Assembled burritos: For best texture, assemble just before eating. If meal-prepping, skip pico and sour cream inside; add them fresh. Wrapped burritos keep 1–2 days in the fridge.
• Reheating: Reheat in a skillet with a lid over medium-low until warmed through, or microwave 60–90 seconds.

  Toast after microwaving for a crisp exterior.

Benefits of This Recipe

• High protein and fiber: Chicken, beans, and wholewheat tortillas keep you full longer.
• Fresh veggies built in: Pico adds vitamins, antioxidants, and bright flavor without extra calories.
• Flexible for different diets: Easy to adapt for gluten-free, dairy-free, or lower-carb preferences.
• Great for families: Set out the components and let everyone build their own.

What Not to Do

• Don’t overfill or the tortilla will tear and won’t roll tightly.
• Don’t skip warming the tortillas, especially with wholewheat—they crack if cold.
• Don’t slice the chicken immediately after cooking; resting keeps it juicy.
• Don’t add watery pico straight from the bowl; spoon it on with minimal liquid to avoid soggy burritos.

Variations You Can Try

• Sheet-pan chicken: Roast seasoned chicken at 425°F/220°C for 18–22 minutes for an easy hands-off option.
• Chipotle-lime chicken: Add 1–2 tsp minced chipotle in adobo to the spice rub and finish with extra lime juice.
• Veggie-packed: Sauté peppers and onions fajita-style and tuck them in with the chicken.
• Dairy-free: Skip cheese and use avocado or a cashew crema for creaminess.
• Low-carb bowls: Swap tortillas for a burrito bowl with shredded lettuce or cauliflower rice.
• Beans-only: Make it vegetarian by doubling the beans and adding grilled corn.

FAQ

Can I use rotisserie chicken?

Yes. Shred it and toss with a little lime juice and the spice mix in a warm pan for 2–3 minutes to bloom the spices.

How do I keep wholewheat tortillas from cracking?

Warm them until pliable and keep them covered. If they’re dry, a light mist of water or a damp towel in the microwave softens them fast.

Is brown rice better than white rice here?

Both work.

Brown rice adds more fiber and a nuttier bite; white rice gives a softer, classic burrito texture.

How spicy is this recipe?

Mild to medium. For less heat, remove jalapeño seeds and skip hot sauce. For more heat, add extra jalapeño, chili powder, or a dash of cayenne.

Can I freeze assembled burritos?

Yes, but skip fresh pico and dairy inside.

Wrap tightly in foil, freeze up to 2 months, then reheat in the oven at 375°F/190°C for 25–35 minutes, or thaw overnight and pan-toast.

Final Thoughts

This chicken burrito brings together bold flavor, fresh crunch, and a wholesome base in the easiest way. With a few smart steps—warm tortillas, well-seasoned chicken, and a bright pico—you get a meal that tastes restaurant-level at home. Keep the components prepped, and you’re only minutes away from a crowd-pleasing, feel-good burrito any night of the week.