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High Calorie Chicken Lunch: Chicken Burrito with Rice and Queso Recipe

Name: High Calorie Chicken Lunch: Chicken Burrito with Rice and Queso Recipe
Total time: 45 min
Yield: 330 g
Ingredients: large flour tortillas 4 pieces; boneless skinless chicken breast 20 oz; cooked white rice 3 cups; shredded Monterey Jack cheese 1.5 cups; refried beans 1 cup; queso cheese sauce 1 cup; vegetable oil 2 tbsp; chili powder 2 tsp; cumin 1 tsp; garlic powder 1 tsp; salt 1 tsp; black pepper 0.5 tsp

A burrito the size of your forearm with chicken, rice, and queso. This high calorie lunch is Tex-Mex at its most generous.

Cook 45 min Difficulty NORMAL 790 kcal

#high protein

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Ingredients

Main ingredients

large flour tortillas 4 pieces
boneless skinless chicken breast 20 oz
cooked white rice 3 cups
shredded Monterey Jack cheese 1.5 cups
refried beans 1 cup
queso cheese sauce 1 cup

Seasonings/Sauce

vegetable oil 2 tbsp
chili powder 2 tsp
cumin 1 tsp
garlic powder 1 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 76 g 39%

Protein 38 g 19%

Fat 34 g 42%

Serving size 330g

Cooking steps

1

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken breast and season immediately with chili powder, cumin, garlic powder, salt, and black pepper.
2

Cook chicken on each side for 5–6 minutes until golden and internal temperature reaches 165°F. Remove, rest for 5 minutes, then shred or dice.
3

Warm cooked rice and refried beans in separate saucepans over medium-low heat, stirring occasionally to prevent drying.
4

Lay each tortilla flat and layer with refried beans, rice, shredded chicken, Monterey Jack cheese, and a generous drizzle of queso sauce, keeping fillings at least 1 inch from the edges.
5

Wrap burritos tightly, folding sides in first, then rolling. Place seam-side down in a skillet over medium heat for 90 seconds per side until tortillas are lightly browned and cheese inside melts.
6

Serve immediately while hot or wrap in foil for extra heat retention.

Personalized Q&A

Q. What ingredients create the signature Tex-Mex flavor in this Chicken Burrito with Rice and Queso?

The burrito’s Tex-Mex character comes from the chili powder and cumin used to season the chicken, Monterey Jack cheese for creaminess, and queso cheese sauce for a rich, tangy finish. The refried beans and fluffy rice also add classic texture and flavor for this generous lunch.

Q. What is the main cooking technique when preparing the chicken for this recipe?

Chicken breast is seared in vegetable oil over medium-high heat to get a golden crust, then cooked until internal temperature reaches 165°F. Resting the chicken before shredding ensures juiciness. This step, combined with precise seasoning, builds both flavor and texture.

Q. How do I prevent the burrito from getting soggy or falling apart?

Keep fillings at least 1 inch from the tortilla edge, avoid overstuffing, and brown seam-side down after rolling. Warming rice and beans before assembly reduces moisture separation, while a brief skillet toast ensures crisp, structurally sound burritos.

Q. What is the nutritional profile for this burrito per serving?

Each serving delivers about 790 kcal, with 76g carbs (39%), 38g protein (19%), and 34g fat (42%). The recipe offers a high calorie, high protein lunch ideal for those seeking energy and fullness at midday.

Q. Is this burrito high in protein, and how does it compare to typical lunch burritos?

With 38g protein per serving, this burrito easily qualifies as high protein. Compared to standard lunch burritos, it supplies both extra chicken and cheese, making it more substantial and optimal for post-workout or active days.

High Calorie Chicken Lunch: Chicken Burrito with Rice and Queso Recipe

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