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Easy Shredded Chicken Burritos

I am a big fan of Mexican food, in fact we have a rotating Mexican theme night at our house each week! 

And this recipe is a popular one, combining a variety of spices, colorful veggies, lean proteins, and more. It's a dinner that truly satisfies and often leaves us with leftovers we can use for lunch the next day!

Check out this week's nutritious and delicious Easy Shredded Chicken Burritos! 

This recipe is budget friendly and a real time saver (you can whip it up in about 30 minutes). PLUS you can easily double the batch for easy grab-and-go meals in the future! 

Shredded Chicken Burritos


  • 2, 6 oz. organic chicken breast

  • 1/3 C sweet yellow onion, finely diced

  • 2 C chopped romaine lettuce (or large lettuce leaves)

  • 1/3 C low-fat finely shredded Mexican cheese blend

  • 1 Roma or beefsteak tomato, diced

  • 1/3 C low-fat sour cream

  • 1/4 C low salt taco seasoning (look for a low sodium option)

  • 2/3 - 3/4 C water

  • 4-6 medium size whole wheat (can sub with gluten free)

Optional add ins:

  • Avocado

  • Black beans

  • Corn

  • Salsa

  • Brown rice


  1. Place both chicken breasts in large pot and fill the pot about 2/3 of the way full with water.

  2. Place the pot on the stove on high heat and bring water to a boil, then reduce heat to medium-medium high and continue to boil until chicken is thoroughly cooked (no longer pink in the middle).

  3. While chicken is boiling, dice onion and place in a large skillet on stovetop.

  4. Once the chicken is fully cooked, drain the water and place each chicken breast on a cutting board.

  5. Allow chicken to cool slightly before shredding with a fork (tip - hold one side of the chicken with a fork or steak knife and pull gently along the other end of the breast with a large fork to shred).

  6. Add shredded chicken to the skillet with onion.

  7. Pour 2/3 C water and taco seasoning into the skillet and cook over medium heat (add more water as needed), stirring to coat chicken well.

  8. Cook for approximately 8-10 minutes, stirring throughout.

  9. Once seasoning has been well absorbed by the chicken and onion is soft, remove skillet from heat and allow to stand as you complete the next few steps.

  10. Slice the tomato and cut the romaine (unless you prefer to use it as full leaves), and prepare any other optional ingredients.

  11. Now to fill your tortillas! Down the center of each tortilla, add shredded chicken and onion mixture, then top with desired ingredients (cheese, lettuce tomato, etc.).

  12. Fold each tortilla closed and lightly coat with nonstick cooking spray (such as olive oil). Lay the tortillas seam done on a baking sheet and place in the oven at 350 degrees for about 5 minutes (until lightly browned and crisp).

  13. Remove the baking sheet from the oven and serve burritos with sour cream and salsa.

Eat and Enjoy!

Shredded Chicken Burrito

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