Citrus-Spice Chicken Burrito

50 min | intermediate

Three citrus-spice chicken burritos on a marble surface, one cut open to show chopped seasoned chicken with melted cheddar, pico de gallo, and guacamole; small bowls of pico de gallo and guacamole sit blurred in the background, with a lime wedge to the side.

Updated Apr 9, 2026

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Prep Time	Cook Time	Total Time
30 min	20 min	50 min

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Introduction

This citrus-spice chicken burrito is bright, smoky, and loaded with fresh toppings like lime cilantro rice, guacamole, and pico de gallo.

It’s an easy, crowd-pleasing dinner for busy weeknights, game day spreads, or any time you’re craving a fresh restaurant-style burrito at home.

Three flour-tortilla burritos filled with chopped citrus-spiced chicken, guacamole, and pico de gallo; one burrito is whole and two are halved to show the colorful filling, with a small bowl of guacamole in the background on a marble surface.

How to Make Citrus-Spice Chicken Burrito

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Marinate the citrus-spice chicken

In a medium bowl, combine olive oil, orange juice, lime juice, and all spices for the chicken.
Add the chopped chicken breast and toss until every piece is well coated.
Let the chicken stand at room temperature for 15 minutes while you start the rice.
Cook the lime cilantro rice

Rinse the rice in a fine-mesh strainer under cool water until it runs mostly clear.
In a small saucepan, combine rinsed rice, water, olive oil, and salt.
Bring to a boil over medium-high heat, then reduce heat to low and cover.
Simmer for 15 minutes without lifting the lid, then turn off heat and rest 5 minutes.
Fluff the rice with a fork, then stir in lime juice and cilantro.

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Sear the marinated chicken

Heat a large skillet over medium-high heat and add a drizzle of olive oil if needed.
Add the marinated chicken in an even layer, letting excess marinade drip back into the bowl.
Cook without stirring for 3 to 4 minutes, until the bottoms develop browned spots.
Stir and continue cooking 4 to 6 more minutes, until the chicken is cooked through and lightly charred.
Make the fresh guacamole

In a medium bowl, mash the avocados with a fork until mostly smooth with a few small chunks.
Stir in red onion, lime juice, cilantro, and salt until everything is evenly combined.
Taste and add a little extra lime or salt if you like brighter flavor.
Stir together the pico de gallo

In another bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt.
Stir gently so the tomatoes stay chunky, then let the mixture stand 5 to 10 minutes.

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Warm the tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat until pliable.
Stack them on a plate and cover with a clean kitchen towel to keep soft.
Assemble the burritos

Lay one warm tortilla on your work surface and add a line of lime cilantro rice down the center.
Top with a generous spoonful of citrus-spice chicken, then add guacamole and pico de gallo.
Sprinkle with shredded cheddar cheese, keeping filling in a narrow strip for easier rolling.
Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a burrito.
Serve and enjoy

Repeat with remaining tortillas and fillings, then slice burritos in half if desired for easier eating.
Serve right away while everything is warm and the toppings are fresh.

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Overhead view of a flour tortilla on a white plate being filled with chopped seared chicken, shredded lettuce, and diced red tomatoes; small bowls of guacamole, shredded cheddar, pico de gallo, and cilantro sit around it on a marble counter.

Substitutions

Use boneless skinless chicken thighs instead of chicken breast: Chicken thighs stay juicier and have richer flavor, giving the burrito filling a slightly more tender, almost silky texture.
Use brown rice instead of white rice: Brown rice adds a nutty taste and more chew, and it holds up well in burritos, especially for make-ahead lunches.
Swap flour tortillas for large whole wheat tortillas: Whole wheat tortillas bring a hearty, toasty flavor and a bit more structure, which helps the burritos hold together nicely.

Tips

Cut the chicken evenly: Aim for small, even pieces so the chicken cooks at the same rate and stays juicy instead of drying out in spots.
Let the rice rest with the lid on: Those extra minutes off the heat finish steaming the rice, so the grains stay fluffy and do not clump in the burrito.
Season to taste at the end: Before assembling, taste the chicken, rice, guacamole, and pico, then adjust salt and lime so every layer tastes bright.
Keep guacamole from browning: Press plastic wrap directly on the surface of the guacamole and chill; the close contact slows browning and keeps it pretty.
Lightly toast finished burritos: For a crisp exterior, place rolled burritos seam side down in a hot skillet and toast each side for a few minutes.

Nutrition Facts ^*

Energy	911	kcal
Protein	55	g
Total Fat	39	g
Carbohydrates	89	g
Dietary Fiber	13	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My chicken turns out dry. What am I doing wrong?: Most likely the pieces are overcooked or cut too small. Keep the chicken in larger small dice, use medium-high heat, and pull it from the pan as soon as it is no longer pink in the center. If you have one, check for 165°F in the thickest pieces and then remove it right away.
Can I make these burritos spicier?: Yes, increase the chili powder and add a pinch of cayenne to the chicken spices. You can also stir minced jalapeño into the pico de gallo or drizzle your favorite hot sauce over the filling before rolling.
Can I use store-bought salsa or guacamole instead?: You can absolutely swap in your favorite prepared salsa or guacamole when you are short on time. The flavors will be a bit less bright and fresh, so taste and add a squeeze of lime or a pinch of salt if needed.
How do I keep the tortillas from tearing while I roll?: Make sure the tortillas are fresh and nicely warmed before filling, which makes them flexible. Do not overfill, and keep the filling in a narrow line so the tortilla can roll without stretching too much.
Can I make these burritos ahead for lunches?: Yes, assemble the burritos without the pico de gallo to avoid sogginess, then wrap tightly in foil. Reheat in a 350°F oven until hot, or microwave without the foil, and add fresh pico and extra lime at serving time.