If you ask me, burritos are one of the best weeknight dinners you can make.
These chicken and spinach burritos bring together tender chicken, garlic-spiked spinach, and plenty of melted cheese all wrapped up in a soft flour tortilla. The filling gets its flavor from cumin, lime juice, and salsa that ties everything together.
Beaten eggs help bind the filling so it stays put when you roll them up. A generous topping of more cheese, fresh tomatoes, and sour cream makes each bite satisfying.
They’re filling enough to feed hungry families and easy enough to pull together on a busy evening.
Why You’ll Love These Chicken and Spinach Burritos
- Quick weeknight dinner – Ready in just 30-45 minutes, these burritos are perfect when you need to get dinner on the table fast without sacrificing flavor.
- Great way to use leftover chicken – This recipe is ideal for using up rotisserie chicken or any cooked chicken you have on hand, making meal prep even easier.
- Sneaky veggie boost – The spinach blends right into the cheesy filling, so it’s an easy way to add some greens to your meal without anyone complaining.
- Customizable toppings – Everyone can top their burrito exactly how they like it with extra cheese, tomatoes, and sour cream.
- Kid-friendly – The creamy, cheesy filling wrapped in a soft tortilla makes these burritos a hit with children and adults alike.
What Kind of Chicken Should I Use?
The beauty of this burrito recipe is that it’s perfect for using up leftover chicken you already have on hand. Rotisserie chicken from the grocery store is probably the easiest option and adds great flavor without any extra work on your part. If you’re cooking chicken specifically for this recipe, boneless skinless chicken breasts or thighs both work well – thighs will give you a bit more moisture and flavor, while breasts are leaner. You can also use leftover grilled, baked, or even poached chicken. Just make sure whatever chicken you use is fully cooked and cooled before you mince it up for the filling.
Options for Substitutions
This burrito recipe is super forgiving and works well with several swaps:
- Cooked chicken: Rotisserie chicken is a great time-saver, but you can also use leftover turkey, ground chicken, or even ground beef. If using ground meat, cook it first with some taco seasoning for extra flavor.
- Frozen spinach: Fresh spinach works too – you’ll need about 1 pound. Sauté it until wilted, then squeeze out the excess water. You can also swap in kale or Swiss chard if that’s what you have.
- Sour cream: Greek yogurt makes a healthier substitute and adds a nice tang. Use the same amount and mix it in the same way.
- Cheddar or Monterey Jack cheese: Pretty much any melting cheese works here – try pepper jack for some heat, Mexican blend, or even mozzarella. The parmesan adds a nice sharpness, but you can skip it if needed.
- Flour tortillas: Whole wheat tortillas are a good option, or try low-carb tortillas if you prefer. Just make sure they’re burrito-size (around 10 inches) so they’re easy to roll.
- Salsa: Use whatever heat level you like – mild, medium, or hot. Pico de gallo or even diced tomatoes with green chiles work as alternatives.
Watch Out for These Mistakes While Cooking
The biggest mistake when making these burritos is not squeezing out all the excess water from the cooked spinach, which can make your filling watery and cause the tortillas to get soggy – use a clean kitchen towel or paper towels to press out as much liquid as possible.
Overfilling the tortillas might seem like a good idea, but it makes them impossible to roll properly and causes the filling to burst out during baking, so stick to about 1/3 to 1/2 cup of filling per tortilla.
When stirring the filling over heat, keep the temperature on medium-low and remove it from the heat as soon as the cheese melts and the eggs are just set – overcooking at this stage will make the eggs rubbery and dry out the mixture.
Finally, don’t skip warming your tortillas for 10-15 seconds in the microwave before rolling, as cold tortillas are more likely to crack and tear when you fold them.
What to Serve With Chicken and Spinach Burritos?
These burritos are pretty filling on their own, but I love serving them with a side of Mexican rice or cilantro lime rice to round out the meal. A simple side salad with romaine lettuce, black beans, corn, and a zesty lime dressing adds a fresh crunch that balances out the creamy, cheesy burritos. You could also set out some tortilla chips with guacamole and extra salsa for scooping while you eat. If you want to keep things easy, just add a side of refried beans or black beans seasoned with cumin and garlic.
Storage Instructions
Store: These burritos are great for meal prep! Wrap each one individually in foil or plastic wrap and keep them in the fridge for up to 4 days. I like to make a big batch on Sunday and grab one for a quick lunch during the week.
Freeze: You can totally freeze these for later. Wrap each burrito tightly in foil, then place them all in a freezer bag and they’ll keep for up to 3 months. Just label them with the date so you remember when you made them.
Reheat: From the fridge, unwrap and microwave for about 1-2 minutes until heated through, or bake at 350°F for 15-20 minutes. If frozen, let them thaw in the fridge overnight first, or microwave from frozen for 3-4 minutes, flipping halfway through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 8 burritos |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2900
- Protein: 160-180 g
- Fat: 140-160 g
- Carbohydrates: 170-190 g
Ingredients
For the filling:
- 2 eggs (lightly beaten to help bind the filling together)
- 2 cups chicken (shredded or cut into 1/2-inch pieces)
- 10 oz spinach (thoroughly squeezed dry to prevent soggy burritos)
- 1/2 cup sour cream
- 3 garlic cloves (minced)
- 2/3 cup salsa
- 2 cups cheddar cheese
- 1/2 cup parmesan cheese
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
For the assembly and toppings:
- 8 tortillas (10-inch flour tortillas work best for wrapping)
- 1 1/4 cups cheddar cheese
- 2 tomatoes (diced)
- 1/2 cup sour cream
Step 1: Prepare the Filling Base and Mise en Place
- 10 oz spinach
- 3 garlic cloves
- 2 cups cheddar cheese
- 1/2 cup parmesan cheese
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
Start by thoroughly squeezing the spinach dry using a clean kitchen towel or paper towels—this is crucial to prevent soggy burritos.
Mince the garlic cloves and have all ingredients measured and ready.
Shred or cut the chicken into 1/2-inch pieces if not already done.
Combine the 2 cups cheddar cheese, 1/2 cup parmesan cheese, cumin, and lime juice in a bowl and set aside.
Step 2: Cook the Filling Mixture
- 2 cups chicken
- squeezed spinach from Step 1
- minced garlic from Step 1
- 1/2 cup sour cream
- 2/3 cup salsa
- 2 eggs
- cheese mixture from Step 1
In a large pot or skillet, combine the shredded chicken, squeezed spinach, minced garlic, sour cream, and salsa over medium heat.
Stir constantly as the mixture heats through, about 5 minutes.
Pour in the lightly beaten eggs and continue stirring until they’re fully cooked and incorporated into the filling, another 2-3 minutes.
Add the cheese mixture from Step 1 and stir until all the cheese melts completely and the filling is cohesive.
I like to let the filling cool for a few minutes before filling the tortillas—it makes them much easier to roll without the filling sliding out.
Step 3: Preheat Oven and Prepare Baking Dish
While the filling cools slightly, preheat your oven to 325°F.
Lightly grease a 9×13 inch baking dish or similar sized casserole dish with cooking spray or oil.
Step 4: Fill, Roll, and Layer the Burritos
- 8 tortillas
- filling mixture from Step 2
- 1 1/4 cups cheddar cheese
Lay out a tortilla on a clean surface and place about 1/3 cup of the cooled filling from Step 2 in the center, leaving space on the sides.
Fold in the left and right edges about 2 inches, then roll tightly from the bottom up, keeping tension as you go to create a snug burrito.
Place seam-side down in the prepared baking dish and repeat with the remaining tortillas and filling.
Once all 8 burritos are arranged in the dish, sprinkle the 1 1/4 cups cheddar cheese evenly over the tops.
Step 5: Bake and Finish with Toppings
- burritos from Step 4
- 1/2 cup sour cream
- 2 tomatoes
Bake the burritos in the preheated 325°F oven for 20-30 minutes, until the cheese on top is melted and starting to bubble slightly.
Remove from the oven and let rest for 5 minutes.
Top each burrito with a dollop of the 1/2 cup sour cream and scatter the diced tomatoes over the top for freshness and color.
Tasty Chicken and Spinach Burritos
Ingredients
For the filling
- 2 eggs (lightly beaten to help bind the filling together)
- 2 cups chicken (shredded or cut into 1/2-inch pieces)
- 10 oz spinach (thoroughly squeezed dry to prevent soggy burritos)
- 1/2 cup sour cream
- 3 garlic cloves (minced)
- 2/3 cup salsa
- 2 cups cheddar cheese
- 1/2 cup parmesan cheese
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
For the assembly and toppings
- 8 tortillas (10-inch flour tortillas work best for wrapping)
- 1 1/4 cups cheddar cheese
- 2 tomatoes (diced)
- 1/2 cup sour cream
Instructions
- Start by thoroughly squeezing the spinach dry using a clean kitchen towel or paper towels—this is crucial to prevent soggy burritos. Mince the garlic cloves and have all ingredients measured and ready. Shred or cut the chicken into 1/2-inch pieces if not already done. Combine the 2 cups cheddar cheese, 1/2 cup parmesan cheese, cumin, and lime juice in a bowl and set aside.
- In a large pot or skillet, combine the shredded chicken, squeezed spinach, minced garlic, sour cream, and salsa over medium heat. Stir constantly as the mixture heats through, about 5 minutes. Pour in the lightly beaten eggs and continue stirring until they're fully cooked and incorporated into the filling, another 2-3 minutes. Add the cheese mixture from Step 1 and stir until all the cheese melts completely and the filling is cohesive. I like to let the filling cool for a few minutes before filling the tortillas—it makes them much easier to roll without the filling sliding out.
- While the filling cools slightly, preheat your oven to 325°F. Lightly grease a 9x13 inch baking dish or similar sized casserole dish with cooking spray or oil.
- Lay out a tortilla on a clean surface and place about 1/3 cup of the cooled filling from Step 2 in the center, leaving space on the sides. Fold in the left and right edges about 2 inches, then roll tightly from the bottom up, keeping tension as you go to create a snug burrito. Place seam-side down in the prepared baking dish and repeat with the remaining tortillas and filling. Once all 8 burritos are arranged in the dish, sprinkle the 1 1/4 cups cheddar cheese evenly over the tops.
- Bake the burritos in the preheated 325°F oven for 20-30 minutes, until the cheese on top is melted and starting to bubble slightly. Remove from the oven and let rest for 5 minutes. Top each burrito with a dollop of the 1/2 cup sour cream and scatter the diced tomatoes over the top for freshness and color.
