Smoky BBQ Chicken Burritos

This time of year (tax season) I am often home on Saturdays watching Food Network show after Food Network show. So much inspiration comes from each different show. Saturday is the day for The Kitchen. It’s a talk show but just about cooking, eating, and drinking. This recipe was inspired by one of Sunny Anderson’s go-to weeknight meals, bbq burritos!

These come together pretty quickly and they freeze well too for an even easier later week night meal! I use a rotisserie chicken in this recipe, thank goodness for rotisserie chicken, they are such a time saver for SO many recipes. I make mine spicy, but like most recipes you can control the spice level so just watch your chipotle in adobo measurement to tone down the heat.

I think the thing I like most about these is that they are grilled on the flat top to give them that crispy tortilla crunch. It’s almost like they get deep fried, but they are just grilled on both sides, topped with sweet and savory sauce, melted cheese, and all the fixings you want!

Smoky BBQ Chicken Burritos

Servings 6
Author Adapted from Sunny Anderson, Food Network


  • 2 cup rotisserie chicken chopped
  • 1 1/2 cups instant brown rice uncooked
  • 8.75 oz can corn
  • 1+ tbsp adobo sauce
  • 1 tbsp barbecue seasoning
  • 1 tsp smoked paprika
  • 22 oz canned baked beans such as Grillin' Beans
  • 2 tbsp olive oil
  • 2 scallions chopped
  • 1 juice of 1 lime
  • salt and pepper
  • 2 cups shredded cheddar-monterey jack cheese
  • 6 large flour tortillas warmed

Optional fixings

  • fresh cilantro or parsley optional
  • avocado optional
  • sour cream


  1. Cook instant rice as directed on package. In a large pan on medium-high heat, add 1 tablespoons of the oil, the adobo sauce, bbq seasoning, smoked paprika, rotisserie chicken, corn, lime juice, and scallions. Sauté until everything is combined and coated, and the chicken is warmed through, 5-6 minutes. 

  2. Drain the baked beans over a bowl to reserve the liquid for the topping, set liquid aside. Add the beans to the chicken mixture, and then stir in the rice, and 1 cup of cheese, salt and pepper. Remove from heat.

  3. Add about 1/2 cup of the filling to each tortilla. Fold one of the tortillas first by overlapping the line of the filling with the flap closest to you. Tuck in both sides and while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fill and fold the remaining tortillas.

  4. Preheat the oven to low broil.

  5. Preheat a flat top griddle or large pan on med-high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2-3 minutes. Flip and sear the other side, another 2-3 minutes. Transfer the burritos to an oven-safe baking dish.

  6. Drizzle the reserved bean liquid over the burritos, top evenly with the shredded cheese, and place under the broiler until the cheese is just melted, 3-5 minutes. Serve with optional fixings like avocado, cilantro, sour cream, or hot sauce!

Recipe Notes

The filling makes a lot! You can fill as many burritos as you can, and then freeze the extras before the flat top grilling part. 

The number of burritos you make will depend on how large your tortillas are.

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