Short on time? No problem. This shredded chicken burrito taco bell recipe comes in less than 30 min and is sure to satisfy the whole family. Taco Bell is famous for its delicious tacos, burritos, and other Mexican-inspired dishes. But what if you want to make some at home? Well, that’s where this Taco Bell-inspired recipe comes in. This is a tasty and simple way to get your Mexican food fixed without going out.
This recipe will teach you how to make shredded chicken that can be used in any number of recipes. The best part is that this recipe only requires a handful of ingredients!
COOKING INFORMATION:
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Type: Main course
Cuisine: Mexican
Recipe yield: 3 servings
Equipment:
To make the shredded chicken burrito taco bell recipe, you will need the following:
- A grill.
- A grill basket (optional).
- Bowl
- Spatula
- Stove
Ingredients:
- 1 1/2 pounds of chicken breasts without the bones and skin.
- A single tablespoon of olive oil.
- 2 cans of tomato sauce.
- 2 tsp. of distilled vinegar.
- 3 cloves of garlic (minced).
- 4 tsp of chili powder.
- 1 tsp of ground cumin.
- 2 tsp. of oregano.
- 1/2 teaspoon of sugar.
- The seasonings of your choice (to taste).
Rice with cilantro and lime:
- 1/2 spoonful of butter.
- 1 cup of white long-grain rice.
- 2 cups of chicken stock.
- A quarter teaspoon of salt.
- Pepper to taste (about a quarter of a teaspoon’s worth).
- 1 lime’s worth of juice and peel.
- 2 tablespoons of chopped cilantro.
- 1/4 teaspoon cumin.
Vegan Avocado Ranch Dressing:
- 1/8 cup of ranch dressing.
- 1/8 cup of buttermilk.
- 1/2 of an avocado.
- 2. pinches of salt.
- 2 tablespoons of sour cream.
Other:
- 2 cups of crumbled cheddar.
- 6 corn tortillas.
Direction for Shredded Chicken Burrito Taco Bell:
- Tongs pick up the chicken and place it in a bowl.
- Use a spatula to flip the chicken around on your grill and remove it from the heat when it’s done.
- A bowl that is big enough to hold all your ingredients so they don’t splash everywhere while you’re cooking!
- Mix sour cream, buttermilk, salt, and ranch dressing with avocado in a blender. Refine the mixture until it is uniform. Wrap and store in the fridge until required.
- An oil medium-high heat in a large skillet. Toss in the chicken breasts and let them sear for three minutes before flipping. Toss in the jar of tomato sauce and bring to a simmer. Chicken should be cooked through after 20 minutes of simmering, covered (the internal temperature has reached 165 degrees F). Shred the chicken using two forks after transferring it to a cutting board. Put the chicken back in the pan with the sauce and let it cook for another 5 minutes.
- In a large skillet, melt the butter. Stir the rice for the first minute or two of cooking. Mix in the cumin, cilantro, lime juice, lime zest, salt, and pepper from the chicken broth. Raise the temperature until a boil forms. Turn the heat down, cover, and simmer for about 15 minutes. Take the rice off the stove and let it sit, covered, for 10 more minutes.
- To reheat the tortillas, pop them in the microwave for a few seconds. Smear some ranch dressing down the middle of a tortilla. Spread a portion of the ranch dressing on a plate, and top it with a layer of chicken, rice, and cheddar cheese. Make a burrito out of it. Keep going until you’ve rolled all the burritos.
Tips:
Now that you’ve got your ingredients, it’s time to assemble the burrito.
- Start by adding guacamole and sour cream to your taco shell. This will help make it more delicious. Add hot sauce if you want a spicy kick in the face!
- Cheese is also essential for any good meal—try sprinkling some on top of the guacamole and sour cream!
- Lettuce adds a fresh crunchiness that will complement these other flavors nicely!
- Finally, salsa is vital because it gives the burrito its signature flavor. Suppose you don’t have any salsa at home already made up for you.
In that case, I recommend making some quickly before starting this recipe: chop tomatoes and onions into small pieces before mixing them with black beans (or pulse everything together in a food processor).
Nutrition fact:
| Particular | Quantity |
| Calories | 420kcal |
| Carbohydrates | 47g |
| Protein | 15g |
| Fat | 20g |
| Cholesterol | 45mg |
| Sodium | 900mg |
| Fiber | 3g |
| Sugar | 2g |
Conclusion:
We hope you enjoyed this recipe! The shredded chicken burrito at Taco Bell is a great option when you’re looking for something on the go but don’t want to spend much money on food. It’s also easy to make yourself at home. What are some other recipes that could be made at home?
Cooking Note:
Shredded Chicken Burrito Taco Bell Recipe
Short on time? No problem. This shredded chicken burrito taco bell recipe comes in less than 30 min and is sure to satisfy the whole family.
Equipment
- A grill.
- A grill basket (optional).
Ingredients
- 1 ½ pounds of chicken breasts without the bones and skin.
- A single tablespoon of olive oil.
- 2 cans of tomato sauce.
- 2 tsp. of distilled vinegar.
- 3 cloves of garlic minced.
- 4 tsp of chili powder.
- 1 tsp of ground cumin.
- 2 tsp. of oregano.
- ½ teaspoon of sugar.
- The seasonings of your choice to taste.
Rice with cilantro and lime:
- 1/2 spoonful of butter.
- 1 cup of white long-grain rice.
- 2 cups of chicken stock.
- A quarter teaspoon of salt.
- Pepper to taste (about a quarter of a teaspoon's worth).
- 1 lime's worth of juice and peel.
- 2 tablespoons of chopped cilantro.
- 1/4 teaspoon cumin.
Vegan Avocado Ranch Dressing:
- 1/8 cup of ranch dressing.
- 1/8 cup of buttermilk.
- 1/2 of an avocado.
- 2 pinches of salt.
- 2 tablespoons of sour cream.
Other:
- 2 cups of crumbled cheddar.
- 6 corn tortillas.
Instructions
- Tongs pick up the chicken and place it in a bowl.
- Use a spatula to flip the chicken around on your grill and remove it from the heat when it’s done.
- A bowl that is big enough to hold all your ingredients so they don’t splash everywhere while you’re cooking!
- Mix sour cream, buttermilk, salt, and ranch dressing with avocado in a blender. Refine the mixture until it is uniform. Wrap and store in the fridge until required.
- An oil medium-high heat in a large skillet. Toss in the chicken breasts and let them sear for three minutes before flipping. Toss in the jar of tomato sauce and bring to a simmer. Chicken should be cooked through after 20 minutes of simmering, covered (the internal temperature has reached 165 degrees F). Shred the chicken using two forks after transferring it to a cutting board. Put the chicken back in the pan with the sauce and let it cook for another 5 minutes.
- In a large skillet, melt the butter. Stir the rice for the first minute or two of cooking. Mix in the cumin, cilantro, lime juice, lime zest, salt, and pepper from the chicken broth. Raise the temperature until a boil forms. Turn the heat down, cover, and simmer for about 15 minutes. Take the rice off the stove and let it sit, covered, for 10 more minutes.
- To reheat the tortillas, pop them in the microwave for a few seconds. Smear some ranch dressing down the middle of a tortilla. Spread a portion of the ranch dressing on a plate, and top it with a layer of chicken, rice, and cheddar cheese. Make a burrito out of it. Keep going until you’ve rolled all the burritos.
Notes
Now that you’ve got your ingredients, it’s time to assemble the burrito.
-
- Start by adding guacamole and sour cream to your taco shell. This will help make it more delicious. Add hot sauce if you want a spicy kick in the face!
-
- Cheese is also essential for any good meal—try sprinkling some on top of the guacamole and sour cream!
-
- Lettuce adds a fresh crunchiness that will complement these other flavors nicely!
-
- Finally, salsa is vital because it gives the burrito its signature flavor. Suppose you don’t have any salsa at home already made up for you.
