Description
Smothered Honey Lime Chicken Burritos are sweet, zesty, and irresistibly cheesy. Tender shredded chicken is marinated in honey, lime, garlic, and chili powder, wrapped in soft flour tortillas with rice and beans, then baked under creamy salsa verde and melted cheese. This easy family dinner is comforting, flavor-packed, and perfect for busy weeknights.
Ingredients
Scale
For the Burritos:
- 1 package fresh flour tortillas
- 1/4 cup lime juice
- 1/3 cup honey
- 6 cloves garlic, minced
- 1 tablespoon chili powder
- 1 rotisserie chicken, meat removed and shredded
- 2 cups cooked cilantro lime rice
- 1 (15-ounce) can pinto beans, drained and warmed
- 1–2 cups shredded Colby Jack cheese
- 1–2 cups shredded mozzarella cheese
- Salsa or pico de gallo, for serving
- Chopped cilantro, for garnish
For the Sauce:
- 1 (16-ounce) jar Herdez salsa verde
- 1 cup heavy cream (or to taste)
Instructions
- In a large bowl, whisk together lime juice, honey, garlic, and chili powder. Add shredded chicken and toss to coat. Cover and refrigerate for 15–30 minutes.
- Prepare the cilantro lime rice and warm the pinto beans.
- In a medium bowl, whisk together salsa verde and heavy cream. Set aside.
- Warm tortillas until soft and pliable.
- Fill each tortilla with rice, beans, marinated chicken, and a sprinkle of Colby Jack cheese. Fold in the ends and roll tightly.
- Place burritos seam-side down on a baking sheet. Spoon the salsa verde sauce generously over each burrito and top with mozzarella cheese.
- Bake at 350°F for 20–30 minutes, until heated through and cheese is melted and bubbly.
- Serve topped with pico de gallo, chopped cilantro, and sour cream if desired.
Notes
- To save time, use microwave-ready rice.
- If fillings are already warm, broil for 3–5 minutes instead of baking fully.
- Black beans can be substituted for pinto beans.
- Store leftovers in an airtight container for up to 4 days.
- For extra spice, add diced jalapeños to the chicken mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 620 kcal
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 115 mg