Taco Bell Chicken Burrito – How to Make It at Home (Better Than Takeout!)
If you’ve ever found yourself craving that warm, cheesy, and flavorful Taco Bell chicken burrito, you’re not alone. The creamy sauce, seasoned chicken, fluffy rice, and melted cheese all wrapped in a soft tortilla make it one of the chain’s most-loved menu items. But here’s the best part—you don’t have to drive to the nearest Taco Bell to enjoy it.
With the right ingredients and a few easy steps, you can recreate this Taco Bell chicken burrito recipe at home. In fact, you can even customize it to make it healthier, spicier, or extra cheesy—just the way you like it.
In this article, we’ll cover everything: the original Taco Bell-style version, ingredient swaps, step-by-step instructions, and expert tips for getting that authentic fast-food flavor.
Why You’ll Love This Homemade Taco Bell Chicken Burrito
Making your own Taco Bell chicken burrito has some major advantages:
- Fresher ingredients – You control the quality and freshness of everything inside.
- Customizable flavors – Add extra heat, more cheese, or your favorite toppings.
- Budget-friendly – One homemade burrito costs a fraction of the restaurant price.
- Meal-prep friendly – Make a big batch and store them for quick lunches or dinners.
What’s in a Taco Bell Chicken Burrito?
The Taco Bell chicken burrito is known for its creamy, slightly spicy filling wrapped in a warm flour tortilla. While Taco Bell keeps their exact recipe secret, here’s what typically goes inside:
- Flour tortilla – Soft and large enough to wrap all the fillings.
- Seasoned grilled chicken – Juicy, tender, and infused with Mexican-inspired spices.
- Fluffy seasoned rice – Adds bulk and texture.
- Creamy jalapeño sauce – The key to that signature Taco Bell flavor.
- Shredded cheddar cheese – Melty and rich.
- Optional extras – Pico de gallo, lettuce, sour cream, or guacamole for customization.
Ingredients You’ll Need
Here’s a list for the homemade Taco Bell chicken burrito recipe (makes 4 burritos):
For the Chicken
- 1 lb boneless, skinless chicken breast (or thighs for more juiciness)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth (or water + bouillon)
- 1 tbsp butter
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
For the Creamy Jalapeño Sauce
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp pickled jalapeño juice
- 1 tbsp finely diced pickled jalapeños
- ½ tsp garlic powder
- ¼ tsp paprika
For Assembly
- 4 large flour tortillas (10-inch size)
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- Optional: diced tomatoes, lettuce, guacamole, salsa
Step-by-Step Instructions
Step 1: Prepare the Rice
- Rinse the rice under cold water until the water runs clear.
- In a pot, combine rice, chicken broth, butter, garlic powder, onion powder, and salt.
- Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes or until rice is tender and liquid is absorbed.
- Fluff with a fork and set aside.
Step 2: Cook the Chicken
- Cut chicken into bite-sized strips.
- In a bowl, toss chicken with olive oil and all the seasoning spices.
- Heat a skillet over medium-high heat and cook chicken for 5–6 minutes per side until fully cooked (internal temp 165°F / 74°C).
- Remove from heat and let rest for 2 minutes before chopping into smaller pieces.
Step 3: Make the Creamy Jalapeño Sauce
- In a small bowl, combine mayonnaise, sour cream, jalapeño juice, diced pickled jalapeños, garlic powder, and paprika.
- Stir until smooth. Taste and adjust seasoning.
Step 4: Assemble the Burritos
- Warm the tortillas in a dry skillet for 15–20 seconds per side.
- Lay each tortilla flat and spread 1–2 tablespoons of creamy jalapeño sauce in the center.
- Add a scoop of rice, a handful of chicken, and shredded cheese.
- Fold the sides inward, then roll tightly from the bottom up to form a burrito.
Step 5: Optional – Toast the Burrito
For an extra restaurant-style touch, heat a clean skillet and toast each burrito seam-side down for 1–2 minutes until golden. Flip and toast the other side. This gives the tortilla a nice crunch and seals it shut.
Copycat Taco Bell Chicken Burrito Flavor Tips
- Marinate your chicken for 30 minutes before cooking for deeper flavor.
- Use chicken thighs if you prefer a juicier bite.
- Add a dash of hot sauce to the creamy jalapeño sauce for extra heat.
- Use freshly shredded cheese for the best melt.
- Don’t overfill the tortilla—this makes rolling much easier.
Storage & Reheating
- Refrigerator: Store wrapped burritos in foil or airtight containers for up to 3 days.
- Freezer: Wrap in foil, place in a freezer bag, and freeze for up to 2 months.
- Reheat: Microwave for 1–2 minutes or heat in a skillet until warm.
Nutrition Information (Per Burrito)
(Approximate values based on the recipe above)
- Calories: 510
- Protein: 28g
- Carbs: 50g
- Fat: 20g
- Fiber: 3g
- Sodium: 900mg
Serving Ideas
The Taco Bell chicken burrito pairs perfectly with:
- Chips and salsa
- Mexican street corn (elote)
- Fresh guacamole
- A cold glass of horchata or lime agua fresca
Final Thoughts
Making a Taco Bell chicken burrito at home is surprisingly easy, and the results are even better than the fast-food version. You get that creamy, cheesy, savory flavor you love—plus the satisfaction of knowing you made it yourself.
Whether you’re cooking for a quick weeknight dinner or meal-prepping for the week, this recipe will become a go-to favorite in your kitchen.
