Recipe

Citrus-Kissed Chicken Burritos

Juicy citrus-lime chicken, fluffy cilantro rice, warm seasoned beans, and a bright orange crema all tucked into a crisp-edged tortilla. Weeknight-friendly, crisp-seamed, and seriously satisfying.

By Matt Campbell

•

4.8

A real photo of a golden, crisp-seamed chicken burrito cut in half on a wooden board, showing cilantro rice, beans, and citrusy chicken, with a small bowl of orange-lime crema nearby

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If a burrito can feel like a hug and a flex at the same time, this is that burrito. We are talking citrus-kissed chicken that stays juicy, cozy carbs that actually taste like something, and a quick crema that makes you pause mid-bite like, “Okay, wow.”

This one is built for real life. Everything is accessible, nothing is fussy, and you can choose your own adventure: meal prep the components, or go full weeknight mode and assemble as you cook. The only non-negotiable is this: taste as you go. Citrus needs salt, salt needs acid, and your burrito deserves both.

A real photo of sliced chicken thighs in a mixing bowl being tossed with lime juice, orange zest, garlic, and spices

Why It Works

Citrus does the heavy lifting. Orange and lime bring brightness and tenderness, plus they cut through the richness of cheese and beans.
Two textures, one burrito. Soft, steamy filling inside, then a quick skillet crisp on the outside for that restaurant-style bite.
Big flavor without a million ingredients. A simple spice blend plus garlic and citrus makes the chicken taste like it has been marinating all day.
Built-in balance. Warm seasoned beans, fluffy rice, juicy chicken, and tangy crema keep every bite interesting, not heavy.

Pairs Well With

Fresh mango or pineapple salsa
Street corn style salad (cotija, lime, chili)
Simple shredded lettuce with lime and salt
Tortilla chips with guacamole

Storage Tips

Best move: store components separately, then build burritos when you want them. It keeps tortillas from going soggy and the textures stay on point.

Chicken: Cool, then refrigerate in an airtight container for up to 4 days. Freeze for best quality up to 2 months.
Rice: Refrigerate up to 4 days. Reheat with a splash of water, covered, so it steams back to life.
Beans: Refrigerate up to 4 days. Reheat with a splash of water and stir to bring back the creamy texture.
Orange-lime crema: Refrigerate up to 5 days. Stir before using.
Assembled burritos: For best results, assemble without lettuce and go light on salsa and crema (or serve those on the side). Wrap tightly in foil. Refrigerate up to 3 days. Reheat in a skillet over medium-low, covered for 6 to 10 minutes, flipping once, then uncover to crisp.
Freezer burritos: Wrap in parchment, then foil. Freeze for best quality up to 2 months. Thaw overnight, or microwave 2 to 4 minutes, then crisp in a skillet.

Food safety note: Refrigerate cooked chicken, rice, and beans within 2 hours.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Breast works great, just do not overcook it. Slice it thin, cook quickly, and pull it as soon as it hits 165°F in the thickest part. Thighs are more forgiving and stay juicier.

Do orange and lime “cook” the chicken like ceviche?

No. Citrus can tenderize the surface a bit, but it does not make poultry safe. You still need full heat cooking to a safe temperature.

How do I keep burritos from tearing?

Warm the tortillas first. Even 15 to 20 seconds per side in a dry skillet makes them flexible. Also, do not overfill. Leave a good 2 inches of border.

What if I do not have fresh oranges?

Use bottled orange juice if you must, but add extra lime zest or a bit more lime juice to wake it up. Fresh zest is where the magic is.

Is this spicy?

As written, it is mild to medium, depending on your chili powder. If you want more heat, add 1 tsp minced chipotle in adobo (optional upgrade) to the chicken, or add minced jalapeño. For mild, stick with smoked paprika and use a mild chili powder.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan
Medium saucepan with lid (for rice)
Mixing bowl
Microplane or fine grater (for zest)
Tongs
Cutting board and knife
Instant-read thermometer (recommended)

I started making these on nights when I wanted “takeout energy” without actually leaving my kitchen. The first time I hit the chicken with orange zest and lime, it was one of those why did I not do this sooner moments. Citrus makes everything feel brighter, like you turned the lights on in the room.

Now it is my go-to burrito when I want something that feels a little luxurious, but still low drama. Crisp the seam, slice it open, dip it in that orange crema, and suddenly Tuesday is behaving like Friday.

Citrus-Kissed Chicken Burritos

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 to 6 burritos

Ingredients

For the citrus-kissed chicken

1 1/4 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
1 orange, zest and juice
1 lime, zest and juice
2 cloves garlic, grated or minced
1 1/2 tsp kosher salt
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1 tbsp neutral oil (avocado, canola)

For the cilantro-lime rice

1 cup long-grain white rice, rinsed
1 3/4 cups water or low-sodium chicken broth
1/2 tsp kosher salt
1 tbsp lime juice
1/3 cup chopped cilantro

For the orange-lime crema

1/2 cup sour cream (or plain Greek yogurt)
1 tbsp orange juice
1 tsp lime juice
1/2 tsp orange zest
Pinch of salt

For the beans

1 cup canned black beans, rinsed and drained
2 tbsp water or broth
Pinch of salt
Pinch of cumin (optional)

For assembling

4 to 6 large flour tortillas (10 to 12 inch)
1 cup shredded Monterey Jack or cheddar
1 cup shredded romaine or iceberg (optional, for crunch)
1/2 cup pico de gallo or your favorite salsa
1 tbsp butter or oil, for crisping burritos

Optional upgrades: sliced avocado, pickled red onions, chipotle in adobo (1 tsp minced), hot sauce.

Instructions

1) Make the rice

In a medium saucepan, combine rinsed rice, water or broth, and salt. Bring to a boil, then cover and reduce heat to low.
Simmer for 15 minutes, then turn off the heat and let it steam, covered, for 5 minutes. Note: rice cook time can vary by brand, so keep the lid on and give it a couple extra minutes if it is still firm.
Fluff with a fork. Stir in lime juice and chopped cilantro. Taste and add a pinch more salt if it tastes flat.

2) Mix the crema

In a small bowl, stir together sour cream, orange juice, lime juice, orange zest, and a pinch of salt.
Refrigerate while you cook the rest so the flavors meld (and it firms up a bit).

A real photo of a small bowl of orange-lime crema being stirred with a spoon on a kitchen counter

3) Warm and season the beans

Add rinsed beans to a small saucepan with 2 tbsp water or broth and a pinch of salt (and cumin if using).
Warm over medium heat for 2 to 3 minutes, stirring, until hot and a little creamy. Smash a few beans against the side of the pan if you want them extra cozy.

4) Cook the citrus-kissed chicken

In a mixing bowl, toss chicken with orange zest and juice, lime zest and juice, garlic, salt, cumin, smoked paprika, and chili powder.
Heat a large skillet over medium-high heat. Add oil.
Add chicken in an even layer. Cook 6 to 10 minutes, stirring occasionally, until browned and cooked through. If the pan gets dry, add a splash of water to loosen any browned bits into a quick pan sauce.
Cook until chicken reaches 165°F. Taste a piece and adjust with a squeeze of lime or a pinch of salt.

5) Warm tortillas and assemble

Warm tortillas in a dry skillet 15 to 20 seconds per side, or microwave under a damp paper towel for 20 to 30 seconds.
On each tortilla, layer about 1/2 cup rice, 1/4 cup beans, a generous scoop of chicken, a small handful of cheese, a spoonful of salsa, and a drizzle of crema. Add lettuce if using.
Fold in the sides, then roll tightly from the bottom up. Keep the seam side down.

6) Crisp the burritos (luxury step, worth it)

Wipe out the skillet, return to medium heat, and add butter or a little oil.
Place burritos seam side down. Cook 1 to 2 minutes per side until golden and crisp.
Slice in half and serve with extra crema and lime wedges.

Matt’s tiny trick: If your burrito feels overstuffed, stop and pull a little filling out before rolling. A slightly smaller burrito that stays intact tastes better than a legendary burrito that explodes on the flip.

Nutrition information is estimated.

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