Burritos Mixtos de Pollo y Barbacoa (Chicken and Beef Burritos)
Big flour tortilla wraps stuffed with tender shredded chicken, slow cooked barbacoa beef, rice, beans and melting cheese.
Made with Flour tortillas and Shredded chicken (pollo deshebrado) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Take the pollo deshebrado (see the base recipe) and barbacoa beef (see the base recipe) out of the fridge 15 minutes ahead.
- 2
Heat the oil in a large pan over a medium heat. Add the barbacoa and chicken with the cumin and 4 tablespoons of water. Stir for 5 minutes until steaming hot all the way through.
5 min - 3
Add the rice and black beans, the lime juice and half the coriander. Cook for 4 minutes until everything is hot. Season to taste.
4 min - 4
Warm the flour tortillas (see the base recipe) in a dry pan for 15 seconds each side so they fold without cracking.
- 5
Spoon a quarter of the filling in a line across each tortilla and scatter with cheese. Fold in the sides and roll up tightly from the bottom.
- 6
Return the burritos to the dry pan seam side down for 2 minutes each side until golden and the cheese has melted. Serve cut in half with the remaining coriander.
4 min
Tips
- Do not overfill. A tight roll with about 200 g of filling per burrito holds together best.
- Rice in the filling must be cooled quickly and used within a day. Use freshly cooked or properly chilled rice.
- Wrap leftovers individually in foil for a lunchbox, reheat from chilled in a hot oven until steaming hot all the way through.
Storing and freezing
Wrap and chill within 1 hour. Keeps up to 2 days in the fridge, or freeze wrapped for 2 months. Reheat until steaming hot all the way through.
Questions
Can I freeze these burritos?
Yes. Cool, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a {t200} oven for about 25 minutes until piping hot.
Can I use only chicken or only beef?
Yes. Use 500 g of either one. The mix adds contrast, but each works alone.
Are flour tortillas gluten free?
No. Flour tortillas contain wheat. For a gluten free burrito use large gluten free wraps instead.
More made with flour tortillas
Burritos Veganos de Arroz, Frijol y Aguacate (Vegan Rice and Bean Burritos)
DFEFNFBurritos de Chorizo y Papa (Chorizo and Potato Burritos)
EFNFTacos de Chicharron en Salsa Verde (Crackling in Green Salsa Tacos)
DFEFNFBurritos de Carne Asada (Grilled Steak Burritos)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.