Shredded Chicken Burritos

Updated: Sep 29, 2020

I am a huge fan of Mexican food, all the fresh flavors that meld together to make the senses so happy - sight, smell and taste! This recipe combines the fresh flavor of a variety of spices, colorful veggies, hearty lean proteins, and more, welcome our clean eats Shredded Chicken Burritos! This recipe is budget friendly, a time and waistline saver by combining healthy and hearty ingredients, utilizing fresh flavors, and incorporating a few time saving shortcuts, helping you put together a healthy meal the whole family can enjoy in about 30minutes!

Shredded Chicken Burritos


  • 2, 6 oz. organic chicken breast

  • 1, 15 oz. can black refried beans (low sodium)

  • 1/3 C finely diced sweet yellow onion

  • 1 avocado, cubed

  • 2 C shredded romaine lettuce

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

  • 1/4 C fresh salsa

  • 1/4 C non-fat sour cream

  • 1/4 C low salt taco seasoning (I often buy my taco seasoning in bulk so I can add as much or as little as I like depending on the dish, or use the DIY method with our spice tips in step 7)

  • 2/3 -3/4 C water

  • 4 whole wheat or corn tortillas (optional)


  1. Here is a great time saver to make creating shredded chicken a bit easier with a simple shortcut in prep - place both chicken breasts in a large pot and cover with water, place on stovetop over high heat.

  2. 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).

  8. Sauté for approximately 8-10minutes, stirring mixture to ensure even absorption.

  9. While chicken is cooking on the skillet, warm the black refried beans in a small saucepan on medium low, stirring frequently.

  10. Once seasoning has been well absorbed by the chicken and the onion is fully cooked (slightly clear), remove skillet from heat and allow to stand as you complete the next few steps.

  11. Slice the avocado in half and remove pit. Slice each half into 3 sections lengthwise and then cut across widthwise into 3 sections, then you will be able to simply pop the avocado cubes out of their shell casings - an easy trick to cubing an avocado!

  12. Now to make your own homemade zesty sriracha style dressing! In a small ramekin or bowl, add sour cream and salsa, stir to combine well.

  13. Warm your tortilla, spoon black refried beans down the center of your tortilla, then add chicken to top with shredded lettuce, cheese (as desired), avocado and salsa mixture.

Spice tip - don't have a low salt taco seasoning on hand? No problem! Combine 1 tsp. chili powder, 3/4 tsp. paprika, 1/2 tsp. onion powder, 1/4 tsp. garlic powder, 1/4 tsp. ground cumin, 1/4 tsp. oregano and cayenne pepper and red pepper flakes to taste (cayenne and red pepper optional).

Healthy tip - cutting carbs? Try creating a burrito bowl instead by laying the ingredients atop a bed of romaine lettuce!

Eat and Enjoy!

Shredded Chicken Burrito

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