BBQ Chicken Burritos
These burritos are my attempt at replicating my favorite burrito, which is an HB Surround Sound from Secret Spot. I’m not going to focus on the differences between mine and theirs, let’s just say my approximation recipe is insanely good and I can’t stop thinking about it. Let’s make them!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
BBQ Chicken Burritos
- Cooked chicken
- BBQ sauce
- Gold potatoes
- White or yellow onions
- Green onion
- Shredded Mexican cheese blend
- Salt, pepper and sugar
How to make
You can either cook your own chicken, buy pre-cooked chicken or use a rotisserie chicken.
To make the chicken at home
Salt the meat the night before you will be cooking it. This ensures tender meat and has been a total game changer for me. I never have dry chicken any more. Never.
Then I just seasoned mine simply with a little everyday seasoning, lemon juice, oil and baked it at 375F until my meat thermometer (affiliate link) read 165F. A meat thermometer is another great way to guard against dry chicken. You have the confidence of knowing that the chicken is done and can remove it right away to avoid overcooking.
Once the chicken was cooked, I sliced it up and slathered it with my favorite BBQ Sauce from Trader Joe’s.
I made my chicken ahead so I wrapped it in a little foil bundle and put it in the oven to reheat.
Roasted potatoes and onions
This is the second most hands-on part of this recipe. But still easy and also very easy to make ahead for super quick assembly on the spot. Just dice potatoes and onions, coat with olive or avocado oil, sprinkle with salt and bake at 400F for about 25 minutes, until golden brown and tender.
Marinated green onions
These marinated green onions are just the little pop of freshness that this burrito needs. Just slice the green onions and add vinegar, oil, salt, pepper and sugar and set aside.
To make folding and tucking the burritos easier, heat the tortilla for a few moments in a non-stick skillet to make it more pliable.
Then spread cheese on the tortilla, add potatoes, then chicken, avocado, marinated green onions, and I usually add a little more cheese and sauce at this point.
Tuck, fold and roll the burrito up as tightly as you can and place it back in that non-stick skillet to crisp up the outside and ensure melty cheese on the inside.
Enjoy with you favorite hot sauce. My favorite hot sauce on the planet is this stuff (affiliate link). It’s so good, with the perfect level of heat and amazing flavor too. It’s so flavorful I even used it as the sole seasoning in chili when we were camping because a bird flew off with my bag of spices I’d brought, LOL! True story.
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
More chicken recipes
Southwest Chicken Chili
Greek-Inspired Chicken Meatballs
BBQ Chicken Burritos
- 1 cup cooked chicken
- 1 medium gold potato cubed
- 1/4 white or yellow onion diced
- 1/2 cup bbq sauce
- 1 small avocado
- 2/3 cup shredded cheddar or Mexican blend
- 2 large tortillas
- 3 green onions sliced into rounds
- avocado oil
- red wine vinegar
- hot sauce
- Preheat oven to 400F.
- Place potatoes and onions on a parchment-lined baking sheet and drizzle with oil to coat evenly then sprinkle with salt and pepper. Roast for about 25 minutes, until tender and beginning to brown.
- Whether you are using store-bought cooked chicken or you made your own, add the barbecue sauce to the chicken in a bowl or make a little foil bundle if you need to reheat it in the oven. You can place it in the oven during the last 10 minutes of the potato cook time.
- Place sliced green onions in a small dish. Drizzle with oil and vinegar and sprinkle with salt, pepper and sugar. Stir and set aside.
- Assemble the burritos: on each tortilla divide the cheese, then top with potatoes (you may or may not use all of them), then slices of avocado, chicken, marinated green onions, and a little more barbecue sauce if desired.
- Heat a non-stick pan or griddle over medium heat, spray with non-stick spray or lightly oil.
- Tuck, fold and roll up the burritos. Cook burritos on each side for 2-4 minutes (cook seam side first to seal it) until browned slightly.
- Enjoy with hot sauce!
- I don’t really measure for the green onion mixture. Just place the green onions in a small bowl, drizzle with vinegar, oil, sprinkle with salt, pepper and sugar. Stir, and set aside until ready to use.