There's nothing quite like biting into a warm, cheesy Taco Bell Chicken Burrito, packed with tender chicken, creamy sauce, and flavorful rice. It's a fast-food favorite that delivers the perfect mix of textures and flavors in every bite.

I remember the first time I tried this burrito—it was late at night after a long road trip, and that first bite was pure comfort. Since then, I’ve been on a mission to recreate it at home, and I’m happy to say this copycat recipe is spot on!

Why You’ll Love This Taco Bell Chicken Burrito

If you're a fan of Taco Bell’s Chicken Burrito, you're in for a treat! This homemade version is just as delicious, plus you can customize it however you like.

First off, it’s incredibly easy to make. You only need a few basic ingredients, and everything comes together in under 30 minutes—perfect for a quick weeknight meal.

It’s also more affordable than takeout. Making this at home means you can enjoy your favorite burrito anytime without spending extra cash on fast food.

Best of all, you control the ingredients. Want extra sauce? No problem. Prefer whole wheat tortillas? Go for it. You can even swap out ingredients to fit your dietary needs.

Once you try this homemade version, you might never go back to the drive-thru!

Ingredients Notes

The secret to this burrito's flavor is in its simple yet well-balanced ingredients. Let’s break them down:

Flour Tortillas – Soft, large burrito-sized tortillas are essential. Warm them slightly before assembling to make them easier to fold.
Cooked Chicken – You can use grilled chicken, rotisserie chicken, or even leftover shredded chicken. For an authentic Taco Bell taste, season the chicken with a mix of cumin, garlic powder, and chili powder.
Seasoned Rice – The burrito’s rice is lightly seasoned with chicken broth, cumin, and paprika, giving it a mild, savory flavor that pairs perfectly with the creamy sauce.
Cheese – A mix of cheddar and Monterey Jack cheese melts beautifully inside the burrito, adding that gooey, cheesy texture we all love.
Creamy Jalapeño Sauce – This is what makes the burrito special! It’s a blend of mayonnaise, sour cream, pickled jalapeño juice, and spices, adding a tangy, slightly spicy kick.
Taco Bell Sauce (Optional) – For extra flavor, add a drizzle of Taco Bell’s signature hot sauce or mild sauce before rolling up your burrito.

Special Equipment: While no fancy equipment is needed, a large skillet or griddle will help get that perfect golden-brown toast on your burrito.

How To Make This Taco Bell Chicken Burrito

Making your own Taco Bell Chicken Burrito at home is simple. Just follow these steps:

1. Prepare the Seasoned Rice

Start by cooking 1 cup of rice according to package instructions, replacing the water with chicken broth for extra flavor. Once cooked, stir in ½ teaspoon cumin and ¼ teaspoon paprika. Set it aside.

2. Cook or Warm the Chicken

If using pre-cooked chicken, warm it in a pan over medium heat with a drizzle of oil. To season raw chicken, cook diced chicken in a skillet with ½ teaspoon cumin, ½ teaspoon garlic powder, and a pinch of chili powder until fully cooked.

3. Make the Creamy Jalapeño Sauce

In a small bowl, mix together ¼ cup mayonnaise, ¼ cup sour cream, 1 tablespoon pickled jalapeño juice, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Stir well and set aside.

4. Assemble the Burrito

Lay a warm flour tortilla flat on a clean surface. In the center, layer:

2 tablespoons of seasoned rice
¼ cup cooked chicken
A generous drizzle of creamy jalapeño sauce
A handful of shredded cheese

5. Fold and Toast the Burrito

Fold in the sides, then roll the burrito tightly from bottom to top. To get that classic Taco Bell crisp, heat a dry skillet over medium heat and toast the burrito for about 1-2 minutes per side until golden brown.

And that’s it! Your homemade Taco Bell Chicken Burrito is ready to enjoy.

Storage Options

These burritos are great for meal prep and can be stored for later:

Refrigerator: Wrap each burrito tightly in foil or plastic wrap and store in the fridge for up to 3 days.
Freezer: For longer storage, wrap burritos in foil and place them in a zip-top freezer bag. They’ll keep for up to 3 months.

Reheating Instructions

Microwave: Heat for 1-2 minutes, flipping halfway through.
Oven: Wrap in foil and bake at 350°F for 10-12 minutes.
Skillet: Reheat over medium heat for a crispy exterior.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize!

Make It Spicy – Add hot sauce, diced jalapeños, or a pinch of cayenne pepper for extra heat.
Swap the Protein – Try this with grilled steak, shredded beef, or black beans for a different twist.
Use Brown Rice – Swap white rice for brown rice or cauliflower rice for a healthier option.
Low-Carb Option – Use low-carb tortillas or turn this into a chicken burrito bowl by skipping the tortilla altogether.
Extra Cheesy – Add nacho cheese sauce inside for an even more indulgent burrito.

No matter how you customize it, this homemade Taco Bell Chicken Burrito is sure to satisfy your cravings. So go ahead, make a batch, and enjoy your favorite fast-food burrito—right from your own kitchen!