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Easy Chicken Burritos (GYG-style)
Chargrilled chicken, rice, beans, cheese and fresh salsa rolled up tight — or a quick, veg-packed one-pan version.
Takeaway: GYG Mini Chicken Burrito on its value menu; a regular-size burrito costs more, $9.50 per burrito.
Mexican chains like Guzman y Gomez build a burrito from chargrilled chicken, seasoned rice, beans, cheese and pico de gallo, wrapped in a big warm flour tortilla. Our original-style version does exactly that. The healthier one is a family weeknight favourite: a one-pan chicken, corn and coleslaw filling that’s ready in 20 minutes and sneaks in a lot of vegetables.
Ingredients
Chargrilled chicken
- 600 g chicken thigh fillets
- 1 tbsp vegetable oil
- 2 tsp chipotle in adobo, chopped (or 1 tsp chipotle powder)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 lime, juiced
- ¾ tsp salt
Mexican rice
- 1 cup long-grain white rice
- 1 tbsp vegetable oil
- ½ small onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp tomato paste
- 2 cups water
- ½ tsp salt
Pico de gallo
- 2 ripe tomatoes, diced
- ½ red onion, finely diced
- ¼ cup coriander, chopped
- 1 lime, juiced
- 1 pinch salt
To assemble
- 400 g can black beans, drained and rinsed
- 4 large (burrito-size) flour tortillas
- 1 cup grated cheddar or Monterey Jack
- ½ cup sour cream
- 1 cup shredded lettuce
Australian measures: 1 cup = 250 ml, 1 tbsp = 20 ml. Tap an ingredient to tick it off.
Method
- Marinate the chickenMix the oil, chipotle, cumin, paprika, garlic powder, oregano, lime juice and salt. Coat the chicken and leave for at least 20 minutes (or overnight in the fridge).
- Cook the riceHeat the oil in a saucepan and soften the onion and garlic for 2 minutes. Stir in the rice for 1 minute, then the tomato paste. Add the water and salt, bring to the boil, cover and simmer on low for 15 minutes. Rest, covered, for 5 minutes and fluff with a fork.
- Make the pico de galloMix the tomato, red onion, coriander, lime juice and salt. Set aside.
- Chargrill the chickenCook the chicken on a very hot grill pan or barbecue for 5–6 minutes a side until charred and cooked through (75 °C). Rest for 3 minutes, then chop into small pieces.
- Warm the beans and tortillasHeat the beans in a small pan or the microwave. Warm the tortillas one at a time in a dry pan for 20 seconds a side, or wrap them in a damp tea towel and microwave for 30 seconds, so they fold without cracking.
- Roll itDown the middle of each tortilla: cheese first (it melts against the warm fillings), then rice, beans, chicken, pico de gallo, lettuce and sour cream. Fold in the sides, then roll up tightly from the bottom. For the shop finish, toast seam-side down in a hot pan for 1 minute.
A quick one-pan filling of chicken breast, no-added-salt corn and coleslaw mix — lots of vegetables, no rice, and cheese and sour cream only if you want them.✔ Tested in our kitchen
Ingredients
Filling
- 1 tsp vegetable oil
- 1 small or medium onion, finely chopped
- 500 g chicken breast, cut into 1–2 cm pieces
- 1 sachet burrito or enchilada seasoning (about 35 g)
- 440 g can no-added-salt corn kernels, drained
- 1 bag coleslaw mix (cabbage and carrot, no dressing)
To serve
- 8 regular flour tortillas
- ½ cup salsa
- ½ cup grated cheese (optional)
- ¼ cup sour cream (optional)
Australian measures: 1 cup = 250 ml, 1 tbsp = 20 ml. Tap an ingredient to tick it off.
Method
- Soften the onionHeat the oil in a large frying pan and sauté the onion until soft.
- Brown the chickenAdd the chicken and cook until browned all over, then stir through the seasoning.
- Add the corn and coleslawAdd the drained corn and the coleslaw mix. Simmer, stirring now and then, until the cabbage has wilted and the chicken is cooked through.
- Warm the tortillasMicrowave the tortillas for about 30 seconds so they’re soft and easy to roll.
- Fill and rollSpoon the filling into each tortilla, add salsa (and cheese or sour cream if you like) and roll up into a burrito.
Tips
- The seasoning sachet carries most of the salt. For a salt-free swap, mix 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½–1 tsp chilli powder and a pinch of sugar — it cuts roughly 500 mg of sodium per serve.
- Tortillas vary a lot in sodium; compare labels, or try wholemeal for extra fibre.
- Light sour cream or plain Greek yoghurt keeps the creaminess with less fat.
- Leftover filling keeps 3 days in the fridge. Rolled burritos freeze well wrapped in foil — reheat in the oven.
Nutrition per serve: original style vs healthier
| Closest to the original | Healthier | Change | |
|---|---|---|---|
| Energy | 4085 kJ | 2219 kJ | -46% |
| Fat | 42 g | 11 g | -73% |
| Sugars | 8 g | 13 g | +66% |
| Sodium | 1610 mg | 1249 mg | -22% |
Estimates from typical Australian product labels and food composition data, counting only the oil, marinade and sauce that end up on the plate, and leaving out optional extras. Brands vary a lot — especially for sodium in bread, crumbs and sauces. For reference, the recommended upper limit for adults is 2,000 mg of sodium a day.
Cost: homemade vs takeaway
Ingredient costs use typical Coles and Woolworths prices in late 2026 and count only what the recipe uses, not whole packets. Pantry spices are included at a few cents a teaspoon.
Questions
How much does it cost to make chicken burritos at home?
About $6.25 a serve for the original-style version and $4.76 for the healthier one, against roughly $9.50 a serve from a takeaway shop.
Can I make a healthier chicken burritos?
Yes. Our healthier version has about 22% less sodium and 73% less fat per serve than the original-style recipe. A quick one-pan filling of chicken breast, no-added-salt corn and coleslaw mix — lots of vegetables, no rice, and cheese and sour cream only if you want them.