There’s something deeply satisfying about a truly substantial burrito, one that’s packed with distinct, delicious layers and requires two hands to eat. That’s exactly what we’re creating today with these Seven Layer Chicken Burritos. This isn’t just about throwing a few ingredients into a tortilla; it’s about building a hearty burrito where every single bite gives you a perfect combination of textures and tastes. We’re talking about tender, smoky chipotle chicken, zesty lime-coriander rice, creamy refried beans, and all the fresh toppings that make a burrito sing.

I used to struggle with making burritos at home that felt as special as the ones from our favourite Mexican spot, until I realised the secret is in the layers. By preparing each component with care, you build a final product that’s so much more than the sum of its parts. This recipe has become a staple in our house for a fun and filling Mexican dinner. It’s a fantastic meal for those evenings when you want something a bit more hands-on and rewarding than a simple one-pan dish. My husband, who’s usually picky about ‘mixed’ dishes, asked for seconds the first time I made these!

This layered burrito is ideal when you’re feeding hungry teenagers or just want a really satisfying meal after a long day. It’s a complete meal wrapped in a tortilla, and once you get the hang of the assembly line, you’ll be rolling them like a pro. Let’s get into the kitchen and build the best chicken burritos you’ve ever made at home.

Recipe Overview

This recipe guides you through creating a truly impressive layered burrito from scratch. Expect juicy, spiced chicken, fluffy and fragrant rice, hearty beans, and a medley of fresh, creamy, and cheesy toppings. The flavour is rich and savoury with a lovely freshness from the lime and coriander. The key is to prepare each of the seven layers so they stand out, creating a wonderful eating experience. After testing this a few times, I found that lightly toasting the finished burrito in a dry pan for a minute makes all the difference, giving the outside a lovely golden-brown crispness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 large burritos
• Difficulty: Medium

Why You’ll Love This Seven Layer Chicken Burritos

• Genuine Flavour: Each component is seasoned individually, from the smoky chipotle chicken and cumin-spiced beans to the bright, zesty lime-coriander rice. It’s a thoughtful combination that ensures no single flavour gets lost.
• Ready in Under an Hour: For a meal this substantial and impressive, it comes together in about 45 minutes, making it entirely achievable for a weeknight dinner.
• Flexible Recipe: This is a brilliant template for customisation. You can swap the chicken for steak, use black beans instead of refried, or add sautéed peppers and onions for an extra vegetable layer. It’s as versatile as my popular Stuffed Peppers With Rice Recipe Dinner.
• Great for Casual Gatherings: It works beautifully for a relaxed weekend lunch or a fun “build-your-own” dinner night with family. Just lay out all the components and let everyone assemble their own.
• Family Tested: This recipe always gets compliments in my house. The combination of warm, savoury fillings and cool, fresh toppings is something everyone seems to love.

Seven Layer Chicken Burritos

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients. I find that using a good quality chipotle paste, like the one from Discovery, gives the chicken a fantastic deep, smoky heat without being overwhelmingly spicy. Don’t be tempted to skip warming the tortillas; it’s the key to preventing them from splitting when you roll them.

• For the Chipotle Chicken:
• 500g skinless, boneless chicken breasts, cut into small 1-2cm cubes
• 1 tbsp olive oil
• 1 tsp chipotle paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• For the Lime-Coriander Rice:
• 200g long-grain white rice
• 400ml water or chicken stock
• Juice of 1 large lime
• A large handful of fresh coriander, finely chopped
• For Assembly (The Other 5 Layers!):
• 1 x 400g tin of refried beans
• 150g mature Cheddar cheese, grated
• 150ml soured cream
• 1 large tomato, finely diced (or a good quality pico de gallo)
• 1/4 head of iceberg lettuce, finely shredded
• 4 large (12-inch) flour tortillas

Ashley’s Tip: Using chicken stock instead of water to cook the rice adds an extra layer of savoury flavour that really complements the spiced chicken. It’s a small change that makes a noticeable difference.

How to Make Seven Layer Chicken Burritos

The process is straightforward. We’ll cook the rice and chicken simultaneously, then warm the beans and tortillas before setting up an assembly station to build our delicious, layered burritos.

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and water (or stock) to a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover with a tight-fitting lid, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time. Once cooked, remove from the heat and let it stand, covered, for 10 minutes.
2. Prepare the Chicken: While the rice is cooking, place the cubed chicken in a medium bowl. Add the olive oil, chipotle paste, smoked paprika, cumin, garlic powder, and a generous pinch of salt and pepper. Toss well to ensure the chicken is evenly coated.
3. Cook the Chicken: Heat a large frying pan over a medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and has some lovely caramelised brown spots. Set aside and keep warm.
4. Finish the Rice: After the rice has rested, fluff it up with a fork. Pour over the fresh lime juice and stir in the chopped coriander. Season with a little salt to taste.
5. Warm the Fillings: Gently heat the refried beans in a small saucepan or in the microwave until warm. Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30-40 seconds. I find that the pan method gives them a better texture and makes them extra pliable.
6. Assemble the Burritos: Lay a warm tortilla flat. Down the centre of the tortilla, spread a layer of refried beans (Layer 1). Top this with a layer of the lime-coriander rice (Layer 2), followed by the chipotle chicken (Layer 3). Add a spoonful of diced tomatoes or salsa (Layer 4), a dollop of soured cream (Layer 5), a generous sprinkle of grated cheese (Layer 6), and finally, a handful of shredded lettuce (Layer 7).
7. Fold Like a Pro: To fold, bring the bottom edge up over the filling tightly. Then fold in the two sides. Finally, roll the burrito upwards to seal it into a neat parcel. For a full tutorial, Serious Eats has an excellent step-by-step guide to folding burritos.
8. (Optional) Toasting Step: Place the folded burrito, seam-side down, back into the hot, dry frying pan. Toast for 1-2 minutes per side until it’s golden brown and the cheese inside gets gloriously melty. This step adds a fantastic crisp texture.

Tips From My Kitchen

• Temperature Control: Keep your warm fillings (rice, chicken, beans) covered and warm while you assemble. If you add cold rice or chicken, it will quickly cool down the entire burrito. A little bit of coordination makes a huge difference.
• The Secret Step: I learned that not overfilling the tortilla is the absolute key to a burrito that doesn’t fall apart. It’s so tempting to add more of everything, but a modest amount of each layer ensures you can actually fold it neatly.
• Make-Ahead: The chicken and rice can be cooked up to two days in advance. Store them in separate airtight containers in the refrigerator. When ready to serve, simply reheat them before assembling with the fresh ingredients.
• Storage: Wrap any leftover burritos tightly in aluminium foil. They will keep in the fridge for up to 3 days. To reheat, I recommend placing the foil-wrapped burrito in an oven preheated to 180°C (160°C fan) for 15-20 minutes until heated through.

Equipment You’ll Need

• Large frying pan
• Medium saucepan with a lid
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Here are a few of our favourite ways to switch things up:

• Spicy Version: For those who like more heat, add finely chopped fresh jalapeños or a few dashes of your favourite hot sauce along with the soured cream layer. You can also add a pinch of cayenne pepper to the chicken seasoning.
• Vegetarian Option: Swap the chicken for a tin of black beans (drained and rinsed). Sauté them with the same chipotle and spice mixture for a smoky, hearty vegetarian filling that’s just as satisfying.
• Different Protein: This layered burrito method works wonderfully with other proteins. Try it with spicy ground beef, leftover pulled pork, or even some flaky grilled fish for a lighter take. Another favourite hearty meat dish in our house is this Grilled Lamb Chops Recipe Tender if you’re looking for more inspiration.

What to Serve With Seven Layer Chicken Burritos

While these hearty burritos are a full meal on their own, a few simple sides can round out your Mexican dinner beautifully.

• Simple Green Salad: A crisp salad with a sharp lime vinaigrette helps to cut through the richness of the burrito and adds a refreshing contrast.
• Tortilla Chips and Dip: A bowl of salty tortilla chips served with guacamole is a classic pairing. For a cool and creamy alternative, my Authentic Tzatziki Sauce Recipe Dip works surprisingly well.
• A Cold Drink: A light Mexican lager like Corona with a wedge of lime is the perfect partner. For a non-alcoholic option, a sparkling lime and mint agua fresca is incredibly refreshing.

Frequently Asked Questions

Seven Layer Chicken Burritos

Delicious and hearty burritos packed with seven distinct layers, including seasoned chipotle chicken, zesty lime-coriander rice, and creamy refried beans. A satisfying and flavourful meal perfect for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 1075

Ingredients Method Notes

Ingredients

  

For the Chipotle Chicken

• 500 g skinless boneless chicken breasts, cut into small 1-2cm cubes
• 1 tbsp olive oil
• 1 tsp chipotle paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper

For the Lime-Coriander Rice

• 200 g long-grain white rice
• 400 ml water or chicken stock
• Juice of 1 large lime
• A large handful of fresh coriander finely chopped

For Assembly (The Other 5 Layers!)

• 1 x 400g tin of refried beans
• 150 g mature Cheddar cheese grated
• 150 ml soured cream
• 1 large tomato finely diced (or a good quality pico de gallo)
• 1/4 head of iceberg lettuce finely shredded
• 4 large 12-inch flour tortillas

Method

 

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and water (or stock) to a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover with a tight-fitting lid, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time. Once cooked, remove from the heat and let it stand, covered, for 10 minutes.
2. Prepare the Chicken: While the rice is cooking, place the cubed chicken in a medium bowl. Add the olive oil, chipotle paste, smoked paprika, cumin, garlic powder, and a generous pinch of salt and pepper. Toss well to ensure the chicken is evenly coated.
3. Cook the Chicken: Heat a large frying pan over a medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and has some lovely caramelised brown spots. Set aside and keep warm.
4. Finish the Rice: After the rice has rested, fluff it up with a fork. Pour over the fresh lime juice and stir in the chopped coriander. Season with a little salt to taste.
5. Warm the Fillings: Gently heat the refried beans in a small saucepan or in the microwave until warm. Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30-40 seconds. I find that the pan method gives them a better texture and makes them extra pliable.
6. Assemble the Burritos: Lay a warm tortilla flat. Down the centre of the tortilla, spread a layer of refried beans (Layer 1). Top this with a layer of the lime-coriander rice (Layer 2), followed by the chipotle chicken (Layer 3). Add a spoonful of diced tomatoes or salsa (Layer 4), a dollop of soured cream (Layer 5), a generous sprinkle of grated cheese (Layer 6), and finally, a handful of shredded lettuce (Layer 7).
7. Fold Like a Pro: To fold, bring the bottom edge up over the filling tightly. Then fold in the two sides. Finally, roll the burrito upwards to seal it into a neat parcel. For a full tutorial, Serious Eats has an excellent step-by-step guide to folding burritos.
8. (Optional) Toasting Step: Place the folded burrito, seam-side down, back into the hot, dry frying pan. Toast for 1-2 minutes per side until it's golden brown and the cheese inside gets gloriously melty. This step adds a fantastic crisp texture.

Notes

For the best texture and extra melty cheese, don't skip the optional toasting step. Serve immediately while warm for the best experience.

I really hope you give these Seven Layer Chicken Burritos a go. They are such a fun and satisfying meal to put together, and the final result is a wonderfully hearty burrito that’s packed with flavour. There’s nothing better than sitting down to a meal you’ve built yourself, especially one as delicious as this. Let me know how you get on in the comments below – I’d love to hear if you tried any tasty variations!
Happy cooking,
Ashley