There's something irresistibly satisfying about a Taco Bell Chicken Burrito—the creamy sauce, the perfectly seasoned chicken, and that signature soft tortilla wrap. But what if you could make it at home, with fresh ingredients and all the flavor you crave?

I first tried recreating this dish after a late-night fast food craving struck, and I didn't want to leave the house. After a few test runs, I nailed the perfect combination of juicy chicken, zesty sauce, and fluffy rice—and now, it’s a go-to meal in my kitchen.

Why You’ll Love This Taco Bell Chicken Burrito

If you love Taco Bell’s chicken burrito, you’re going to love this homemade version even more. It has all the bold flavors you expect but with fresher, high-quality ingredients.

First, it’s quick and easy. This recipe comes together in just 30 minutes, making it a perfect option for busy weeknights.

Second, it’s budget-friendly. Skip the drive-thru and make four delicious burritos at home for the price of one fast food meal.

Plus, it’s customizable. Want more spice? Add jalapeños. Prefer a cheesy kick? Throw in some extra shredded cheese. You can tweak this recipe to suit your cravings perfectly.

Finally, it’s meal-prep friendly. Make a batch in advance and store them for a grab-and-go lunch or dinner option.

Let’s dive into what you’ll need to make this copycat Taco Bell chicken burrito at home!

Ingredients Notes

This recipe is all about simple, flavorful ingredients that come together for a crave-worthy burrito. Here’s what you’ll need:

Chicken – Boneless, skinless chicken breast works best for that classic Taco Bell texture, but you can also use chicken thighs for a juicier bite.
Taco seasoning – A mix of chili powder, cumin, garlic powder, and paprika gives the chicken its signature bold flavor. You can use store-bought or homemade taco seasoning.
Cooked rice – White rice works best, but you can swap in brown rice or even cilantro-lime rice for extra flavor.
Creamy jalapeño sauce – This is the secret ingredient! A mix of sour cream, mayo, pickled jalapeños, and spices creates the perfect tangy, slightly spicy sauce.
Flour tortillas – Soft, burrito-sized tortillas are ideal for wrapping everything together. Warm them up slightly to make them more pliable.
Shredded cheese – A blend of cheddar and Monterey Jack melts beautifully inside the burrito.
Beans (optional) – Taco Bell’s version doesn’t always include beans, but you can add refried or black beans for extra texture and protein.

Special Equipment

A large skillet for cooking the chicken
A small blender or food processor for the creamy jalapeño sauce
A microwave or stovetop for warming tortillas

How To Make This Taco Bell Chicken Burrito

Making this burrito at home is incredibly simple. Here’s how to do it step by step:

Season and Cook the Chicken
Start by cutting the chicken into small bite-sized pieces. Heat a large skillet over medium heat, add a bit of oil, and cook the chicken until it’s no longer pink. Sprinkle in the taco seasoning, stir well, and let it cook for another 2 minutes so the flavors soak in.
Prepare the Creamy Jalapeño Sauce
In a small blender or food processor, combine sour cream, mayo, pickled jalapeños, garlic powder, onion powder, and a splash of lime juice. Blend until smooth and creamy. Set aside.
Warm the Tortillas
Heat the flour tortillas in the microwave for about 15 seconds or warm them in a dry skillet for a few seconds on each side. This makes them easier to fold without cracking.
Assemble the Burritos
Lay a tortilla flat and spread a generous spoonful of cooked rice in the center. Add the seasoned chicken, drizzle over some creamy jalapeño sauce, and sprinkle on shredded cheese.
Wrap and Serve
Fold the sides of the tortilla inward, then roll it up tightly from the bottom. For a crispier burrito, place it seam-side down in a hot skillet for 1-2 minutes per side. Serve warm and enjoy!

This entire process takes just 30 minutes, and the result is a burrito that tastes just like (or even better than) Taco Bell’s version.

Storage Options

If you’re making extra burritos or prepping ahead, here’s how to store them properly:

Refrigerate – Wrap each burrito in foil or plastic wrap and store in an airtight container for up to 3 days.
Freeze – For longer storage, wrap each burrito tightly in foil, then place them in a freezer bag. They’ll stay fresh for up to 3 months.
Reheat – Microwave for 60-90 seconds, or reheat in a skillet over medium heat for a crispy finish. If frozen, thaw in the fridge overnight before reheating.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun variations:

Spicy Kick – Add chopped jalapeños, a splash of hot sauce, or use a spicier taco seasoning.
Low-Carb Option – Swap the flour tortilla for a low-carb wrap or serve the filling over lettuce for a burrito bowl.
Extra Protein – Add black beans or pinto beans for more fiber and protein.
Cheesy Upgrade – Melt queso dip inside the burrito for an ultra-cheesy version.
Vegetarian Version – Replace the chicken with seasoned tofu, jackfruit, or roasted veggies.

Final Thoughts

Making a Taco Bell Chicken Burrito at home is not only easy but also incredibly satisfying. You get all the flavor and comfort of your favorite fast-food burrito, but with fresh ingredients and no mystery fillers.

Try it out tonight and see how quickly it becomes a new favorite in your kitchen!

Let me know how you customize your burrito in the comments below! 🌮