Chicken Burrito with Spinach Recipe

Name: Chicken Burrito with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium onion, diced; 2 cloves garlic, minced or crushed; 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 2 teaspoons Worcestershire sauce; 1 teaspoon fresh lime juice; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt, or to taste; Fresh cracked black pepper, to taste; 6 ounces fresh baby spinach (about 4 cups), washed and patted dry; 4 large flour tortillas, warmed; Black beans, rice and grated cheese (optional); Salsa, guacamole and sour cream, for serving (optional)

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced or crushed
1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, or to taste
Fresh cracked black pepper, to taste
6 ounces fresh baby spinach (about 4 cups), washed and patted dry
4 large flour tortillas, warmed
Black beans, rice and grated cheese (optional)
Salsa, guacamole and sour cream, for serving (optional)

1
Heat the oil in a large skillet over medium-high heat.
2
Stir in the onions and garlic.
3
Cook for about 2 minutes or until the onions are soft.
4
Add the chicken and cook until lightly browned and nearly cooked through, 3 to 5 minutes.
5
Stir in the Worcestershire sauce, lime juice, smoked paprika and cumin.
6
Cook for another 2 to 3 minutes or until the chicken is fully cooked.
7
Season with salt and pepper.
8
Divide the chicken mixture and fresh spinach between the tortillas.
9
Add beans, rice and cheese as desired.
10
Fold the ends of the tortilla over the meat and then roll the burritos up lengthwise.
11
Serve with salsa, guacamole and sour cream.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 medium onion, diced, 2 cloves garlic, minced or crushed, 1 pound boneless, skinless chicken breast, cut into bite-size pieces, and more.

Yes, Chicken Burrito with Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Burrito with Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions