Recipe

Classic Burrito Recipe: Light & Fluffy

A cozy, classic burrito with fluffy cilantro lime rice, creamy beans, juicy seasoned chicken, and a bright salsa that keeps every bite awake.

By Matt Campbell

•

4.8

A real photo of two freshly rolled burritos cut in half on a wooden board, showing fluffy rice, beans, chicken, and salsa, with a small bowl of salsa and lime wedges nearby

Jump to Recipe

Some burritos are all heft, no lift. You bite in and it is basically a delicious brick. Not today. This classic burrito recipe is built around light, fluffy rice, creamy beans, and bright, punchy salsa so every mouthful tastes like something, not just “wrapped.”

My goal here is simple: accessible ingredients, clear steps, and a burrito you can actually make on a weeknight without turning your kitchen into a tortilla crime scene. We will warm the tortillas (non-negotiable), keep the fillings hot and not watery, and roll tight enough to hold together but not so tight you squeeze the joy out of it.

A real photo of a warm flour tortilla on a skillet with a few browned spots forming

Why It Works

Fluffy rice, not glue: Rinsing the rice and letting it steam off heat gives you separate grains and a lighter bite.
Big flavor with basic pantry spices: Cumin, chili powder, and garlic bring the “classic burrito” vibe without needing specialty ingredients.
Better texture balance: Warm fillings plus a quick drain on salsa keep the tortilla from going soggy.
Rolls like a dream: Warming tortillas makes them flexible, so you get a tight, clean burrito that does not split.

Pairs Well With

Simple street corn salad
Quick blender salsa verde
Crispy oven tortilla chips
Easy refried black beans

Storage Tips

Storage Tips That Actually Work

Best way to store

Assembled burritos: Wrap each burrito tightly in foil. Refrigerate up to 3 days.
Meal prep style: Store fillings separately (rice, beans, chicken, salsa) in airtight containers for up to 4 days. Burritos roll better when fillings are warm, so this is my favorite method.

Reheat

Oven (best texture): Keep foil on, bake at 350°F for 18 to 25 minutes until hot. For a crispier exterior, unwrap for the last 3 to 5 minutes.
Skillet (crispy edges): Warm over medium heat, seam-side down first, turning until heated through. Add a tiny splash of water and cover for 1 to 2 minutes if the center needs help warming.
Microwave (fast): Unwrap foil, wrap in a damp paper towel, microwave in 45-second bursts until hot. Finish in a dry skillet if you want the tortilla to bounce back.

Freezing

Freeze burritos (foil-wrapped) up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
Tip: If freezing, go lighter on fresh salsa and add it after reheating for better texture.

Common Questions

What makes the rice “light and fluffy”?

Two things: rinsing to remove excess surface starch, and a rest/steam off heat after cooking. Fluff with a fork, not a spoon, and you are in business.

Can I use store-bought rotisserie chicken?

Absolutely. Shred it, then warm it in a skillet with a splash of water or broth and the spice mix in this recipe. You get the seasoned-burrito vibe with zero extra drama.

How do I keep my burrito from getting soggy?

Keep wet ingredients in check. Drain salsa a little, do not overload with sour cream, and make sure hot fillings are not watery. Also, always warm the tortilla so it rolls tight and seals better.

What size tortilla should I use?

Use 10-inch burrito-size flour tortillas for the easiest rolling. Eight-inch tortillas work, but you must use less filling or you will blow out the sides.

Can I make this vegetarian?

Yes. Swap chicken for sautéed peppers and onions, roasted sweet potato, or extra beans. A little smoky chipotle in adobo (optional) makes it feel extra “restaurant.”

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

Medium saucepan with lid (for rice)
Large skillet (for chicken and warming tortillas)
Fine mesh strainer (for rinsing rice)
Cutting board and knife
Measuring spoons
Foil or parchment (optional, for wrapping)

I used to think “classic burrito” meant cramming everything I love into one tortilla and hoping physics would do the rest. Spoiler: physics does not care about your feelings. The version that finally stuck for me was when I started treating burritos like a balance game. Fluffy rice for lift, creamy beans for comfort, bright salsa for snap, and just enough filling that the roll stays tight. Now it is my go-to when I want something cozy that still tastes awake.

Classic Burrito Recipe: Light & Fluffy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 burritos

Ingredients

For the fluffy cilantro lime rice

1 cup long-grain white rice (jasmine or basmati work great)
1 1/2 cups water (up to 1 3/4 cups if your rice tends to run dry)
1/2 tsp kosher salt
1 tbsp butter or olive oil
Zest and juice of 1 lime
1/3 cup chopped cilantro

For the classic chicken filling

1 tbsp olive oil
1 lb boneless, skinless chicken thighs or breasts, thinly sliced
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 tbsp water or chicken broth (to help the spices bloom)

For assembling

4 large (10-inch) flour tortillas
1 1/2 cups canned black beans or pinto beans, drained and rinsed
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup salsa (store-bought or homemade), lightly drained if watery
1/2 cup sour cream or plain Greek yogurt
Optional: 1 cup shredded lettuce, diced onion, sliced jalapeños, hot sauce

Quick note: If you want extra fluffy vibes, warm the beans with a pinch of salt and a splash of water so they are creamy and not dry.

Instructions

Rinse the rice. Add rice to a fine mesh strainer and rinse under cool water until it runs mostly clear. This is the easiest step with the biggest payoff for fluff.
Cook and steam. In a medium saucepan, combine rinsed rice, water, salt, and butter or oil. Bring to a boil, then cover and reduce to low. Cook for 15 minutes. Turn off heat and let it sit covered for 10 minutes. Fluff with a fork.
Finish the rice. Stir in lime zest, lime juice, and cilantro. Taste and add a pinch more salt if it tastes flat.
Season the chicken (no burnt spices). In a bowl, toss the sliced chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. This keeps the spices on the chicken, not scorched on the pan.
Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and spread it out. Let it cook undisturbed for 1 to 2 minutes to get a little color, then stir. Add 2 tablespoons water or broth and cook another 1 to 3 minutes until cooked through and glossy, not dry. Thin chicken cooks fast, so start checking early. Taste and adjust salt.
Warm the beans. Add beans to a small saucepan with a splash of water and a pinch of salt. Warm over medium heat for 3 to 4 minutes, stirring occasionally. You want them hot and creamy.
Warm the tortillas. Wipe out the skillet and warm each tortilla for about 15 to 30 seconds per side until flexible with a few toasted spots. Keep them stacked under a clean towel.
Assemble like a pro. On each tortilla, layer: 1/4 of the rice, 1/4 of the beans, chicken, cheese, salsa, and a dollop of sour cream. Keep everything in a line slightly below center. Do not overfill.
Roll tight. Fold in the sides, then roll from the bottom up, tucking as you go. Place seam-side down.
Optional crisp finish. Toast burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly crisp. This is the move if you like a little crunch and a better seal.

A real photo of hands rolling a burrito on a cutting board with rice, beans, chicken, and cheese inside

Nutrition information is estimated.

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