Taco Bell Shredded Chicken Burrito Recipe

Taco Bell is well known for their Mexican dishes, and burritos are one of the most popular kinds around. If you live in the USA, I bet you’ve eaten their burritos and know how good they taste. When I make these at home, I go all out and cook everything from scratch.

In this recipe, I’ll show you how I do it, step by step. As a food lover, I enjoy burritos not just for their taste, but also because they’re perfect for busy days—I can make them ahead of time.

So today, I’m sharing my copycat Taco Bell Shredded Chicken Burrito Recipe with you.

What Does Taco Bell Shredded Chicken Burrito Taste Like?

The Taco Bell Shredded Chicken Burrito is super tasty. It’s got juicy chicken mixed with spices like paprika and garlic that give it a little kick, but it’s not too hot.

The soft tortilla wraps around crispy fries that crunch when you bite. Then there’s the gooey mozzarella and cheddar cheese melting inside, plus fresh tomatoes and sweet corn that make it feel light and yummy.

It’s a mix of savory and cheesy with just a hint of spice—perfect comfort food you’ll want to eat again and again.

What’s the Best Way to Shred the Chicken?

I’ve tried a few ways to shred chicken, but my favorite is using two forks. Once the chicken is cooked and soft, I let it cool a bit, then grab a fork in each hand and pull it apart. It makes nice, even shreds that fit great in the burrito.

Another way is tossing it in a stand mixer with the paddle part—it’s fast! But I stick with forks since not everyone has a mixer. It takes a little time, but it’s easy and feels good to do it myself.

Taco Bell Shredded Chicken Burrito Ingredients

For the Chicken Filling:

• 2 tablespoons cooking oil – I use veggie oil to cook the chicken. It keeps it from sticking and adds a little flavor. Olive oil works too!
• 500 grams boneless chicken – This is about a pound. I like chicken thighs because they’re juicy, but breasts are fine. No bones make shredding easy.
• 1 teaspoon garlic (minced or paste) – Fresh garlic smells amazing and gives big flavor. Jar paste is okay if you’re in a rush.
• 1 teaspoon salt – Plain salt makes the chicken taste better. Add more if you like.
• ½ teaspoon crushed black pepper – This adds a tiny bit of heat. I grind mine fresh, but store-bought is good.
• ½ teaspoon paprika powder – It’s smoky and makes the chicken look nice and red. Chili powder works if you don’t have it.
• ½ teaspoon mixed herbs – I use Italian seasoning with stuff like oregano. It smells good and tastes great.
• 1 teaspoon crushed red chili – This brings some spice! Use less if you don’t like it hot.
• 1 tablespoon soy sauce – It’s salty and deepens the flavor. A little goes a long way.
• 1 teaspoon vinegar – This makes the chicken tender. I use white vinegar, but apple cider is fine too.
• 1 tablespoon chili garlic sauce or Italian tomato base – Chili garlic adds spice and taste. Tomato base is less spicy but still yummy.
• 1 tablespoon habanero sauce (optional) – Only if you love extra heat! Skip it if spice isn’t your thing.
• 1 tablespoon tomato ketchup – Sweet and tangy, it balances the spices.
• 1 tablespoon tomato paste – Thick and rich, it makes the sauce stick to the chicken.

Vegetables:

• ¼ cup capsicum (bell pepper), chopped – Any color works. I pick red or green for a pop of color.
• ¼ cup onion, thinly sliced – White or yellow is good. Thin slices cook fast.
• 3 slices fresh tomato – Ripe tomatoes taste fresh and juicy.
• Sweet corn (as desired) – I use a handful from a can or freezer. It’s sweet and crunchy.

Wrap & Toppings:

• 2 soft flour tortillas – Big ones, about 10 inches, so they hold everything.
• French fries (pre-cooked or frozen) – Crispy fries inside are the best part! I bake frozen ones.
• Mozzarella cheese (shredded) – Melts all stretchy and smooth.
• Cheddar cheese (shredded) – Sharp and tasty, it mixes well with mozzarella.

Helpful Swaps

Don’t have something? No worries! Here are swaps you can try:

1. Chicken – Use beef, pork, or tofu if you don’t eat chicken. Cook them a bit different, but they’ll work.
2. Spices – No paprika? Try chili powder, but use less—it’s stronger. For herbs, just oregano is fine.
3. Sauces – Out of chili garlic sauce? Hot sauce or extra ketchup with garlic works. More ketchup can replace tomato paste.
4. Veggies – Add zucchini or spinach if you like. Swap whatever you’ve got!
5. Cheese – Any melty cheese like Monterey Jack is good if you don’t have mozzarella or cheddar.
6. Tortillas – Corn tortillas are okay, but they’re smaller and might break easier.

Kitchen Equipment Needed

You don’t need fancy stuff-just these basics:

1. Frying pan or skillet – To cook the chicken and veggies.
2. Spatula or wooden spoon – For stirring everything.
3. Knife and cutting board – To chop chicken and veggies.
4. Measuring spoons and cups – So you get the right amounts.
5. Baking tray – For fries or baking the burritos.
6. Oven – To melt the cheese at the end.
7. Aluminum foil – Keeps the burritos wrapped tight.
8. Forks – For shredding the chicken.
9. Bowls or plates – To hold your chopped stuff.

How to Make Taco Bell Shredded Chicken Burrito

Step 1 | Heat the oil

Grab your frying pan and put it on medium heat. Add 2 tablespoons of oil and let it warm up for about a minute.

Step 2 | Cook the chicken

Add 500 grams of boneless chicken (cut into small pieces or shredded later). Stir it around and cook until it’s not pink anymore. This takes about 5-7 minutes. Keep stirring so it cooks evenly.

Step 3 | Add garlic and spices

Toss in 1 teaspoon of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of crushed black pepper. Stir everything together and let it cook for 2 minutes.

Step 4 | Spice it up

Sprinkle in 1/2 teaspoon of paprika powder, 1/2 teaspoon of mixed herbs, and 1 teaspoon of crushed red chili. Mix it well so the chicken gets well coated.

Step 5 | Pour in the sauces

Add 1 tablespoon of soy sauce and 1 teaspoon of vinegar. Stir it up. Then add 1 tablespoon of chili garlic sauce (or Italian tomato base) and 1 tablespoon of habanero sauce. Mix everything together.

Step 6 | Add tomato flavor

Spoon in 1 tablespoon of tomato ketchup and 1 tablespoon of tomato paste. Stir well and turn the heat to low. Let the chicken cook for about 5-10 minutes until it’s fully done and the sauce is thick. Taste it and add a pinch more salt if you want.

Step 7 | Toss in veggies

Add 1/4 cup of diced bell peppers and 1/4 cup of chopped onions. Stir them in and cook for 2-3 minutes.

Step 8 | Prep the fries

While the chicken cooks, bake or fry your French fries until they’re crispy. I use frozen fries and bake them at 400°F for about 15 minutes. Set them aside when they’re done.

Step 9 | Assemble the burrito

Lay a tortilla flat on a clean surface. Spread a handful of fries down the center. Spoon some of the chicken mixture on top of the fries. Don’t overfill, or it’ll be hard to wrap!

Step 10 | Add toppings

Place 1-2 tomato slices on the chicken. Sprinkle on some sweet corn, then add a handful of shredded mozzarella and cheddar cheese. The cheese will melt and hold everything together.

Step 11 | Wrap it up

Fold the bottom of the tortilla up over the filling, then fold in the sides. Roll it tightly to close. Wrap the whole burrito in aluminum foil to keep it snug.

Step 12 | Bake the burrito

Preheat your oven to 170°C (about 340°F). Place the wrapped burritos on a baking tray and pop them in the oven for 10 minutes. This melts the cheese and warms everything up.

Step 13 | Serve and enjoy

Take the burritos out, carefully unwrap the foil (it’s hot!). Cut them in half and serve.

Tips for the BEST Burritos

• Warm your tortillas before filling them – this makes them more pliable and less likely to tear.
• Don’t overstuff your burrito or it will burst open when you try to eat it.
• Let the chicken mixture cool slightly before assembling so it doesn’t make the tortilla soggy.
• Double the recipe and freeze extra burritos for quick meals later.
• Make the chicken spicier or milder by adjusting the amount of crushed red pepper and habanero sauce.
• Pat your veggies dry before adding them to prevent excess moisture in your burrito.
• For extra flavor, toast the wrapped burrito in a dry pan for 1-2 minutes on each side instead of baking.
• Fresh lime juice squeezed over the filling adds a bright, zesty kick.
• For a crispy exterior, unwrap the burrito after heating and pan-fry it briefly in a little oil.

Make Ahead and Storing

I love that burritos work for busy days. Cook the chicken mix and keep it in a closed container in the fridge for up to 3 days.

When you’re ready, just put it in a tortilla with toppings and bake. Fully made burritos stay good in the fridge for 2 days—wrap them in foil and reheat at 350°F for 15-20 minutes.

You can freeze them too! Wrap in foil, put in a freezer bag, and they’re good for 3 months. Thaw overnight in the fridge, then bake.

What to Serve with Burritos

I usually eat mine with a side of salsa or guacamole. You can also add some sour cream or even plain yogurt.

A small salad with lettuce and cucumbers goes well. Sometimes I even eat it with nachos on the side.

If you’re extra hungry, you can serve it with rice or beans.

Taco Bell Shredded Chicken Burrito Recipe FAQs

1. Can I use chicken breast or thigh for this recipe?

Yes, both chicken breast and thigh work well. Chicken breast is leaner, while thigh meat is juicier and more flavorful. Just make sure to cook it fully before shredding.

2. What If I Don’t Have All the Sauces?

No big deal! Use what you’ve got—hot sauce instead of chili garlic, or extra ketchup with garlic powder. Play around till it tastes good to you.

3. How Do I Keep the Burrito from Falling Apart?

Don’t overfill it—that’s the big trick! Use just enough filling so you can roll it tight. Wrapping it in foil before baking helps too. Warm tortillas fold better, so heat them up a little first.

4. Can I Use Corn Tortillas?

Sure, but they’re smaller and might not hold as much. They taste different but still work. Be gentle—they break easier than flour ones.

5. Can I Grill the Burrito Instead of Baking?

Yes, and it’s awesome! Heat a grill pan or skillet, then cook the burrito for 2-3 minutes on each side until it’s golden and crispy. It adds a nice crunch without the oven.

Did you make this Taco Bell Shredded Chicken Burrito Recipe? Please leave a ⭐ rating and review!