30 Minute Meals: BBQ Chicken Street Burritos

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BBQ Chicken Street Burritos

This is my families go to taco/burrito night recipe, because it’s SO fast.  It’s also super easy and very tasty.  Plus, it only costs about $5 to feed a family of 4!

BBQ Chicken Street Burritos

There are a couple ways you can do these!  You can make freezer meals, or you can simply prep one meal!  Check out how:

Preparing For the Freezer: 

To make multiple copies of this recipe, crockpot 6 Chicken Breasts (I’m using Zaycon Fresh Chicken) on low for 8 hours in 1 bottle Sweet Baby Rays Honey BBQ Sauce.  (Any of the flavors are good, but this one is my favorite for this recipe!)  Drain liquid (I learned this the very messy way) into a seperate bowl and then shread the chicken.  You can use our Kitchen Aid Method, or you can use a hand mixer or shred by hand. Return the liquid to the crockpot and stir until well mixed.  Seperate into about eight 1.5 cup portions and freeze flat.

To Make It In 30 Minutes or Less:

Use a fully cooked rotisserie chicken: remove chicken meat from bones, shred by hand and heat in 1 cup BBQ sauce for 10 minutes (or until warmed through).  Skip to assembly :).  This will make two 1.5 cup servings of BBQ Chicken – so freeze one 🙂

Prepare after Freezing:

Warm thawed chicken mixture in a skillet on the stove for about 10 minutes at medium heat, or in a microwave safe covered dish for 3-5 mintues. or until heated through, stirring frequently.

BBQ Chicken Street Burritos with Black Beans, Corn, Olives, Cheese and Sour Cream

Heat corn and black beans, and serve with shredded cheese, sour cream, and olives.  Other great toppings include avacado (yum!), salsa, red onions, calintro, and shredded lettuce.

How to fold the perfecct burrito

Wrap burrito tightly and serve warm, with a green salad.

BBQ Chicken Street Burritos with Organic Corn and Black beans

30 Minute Meals: BBQ Chicken Street Burritos

5 / 5 (1 review)
Prep Time: 30 minutes | Cook Time: 6 hours
Yield: 8 burritos | Serves: 8


  • 2 pounds of frozen chicken (approx 2-3 large chicken breasts)
  • 1.5 cups of BBQ sauce
  • 3/4 cup of shredded cheese
  • 1/2 cup of sour cream
  • 15 oz can Black Beans, drained and rinsed
  • 1.5 cups frozen corn
  • 8 Flour Burrito Shells


  1. Place chicken breasts with water or chicken broth in crockpot on low for 5-6 hours
  2. Remove chicken from liquid, and shred
  3. Mix with BBQ Sauce
  4. Stir in frozen corn (it will heat up with the warm chicken mixture) and black beans
  5. Spread a spoonful of sour cream in the middle of the shell
  6. Sprinkle desired amount of cheese over the sour cream
  7. Add filling
  8. Fold shell into 3rds and "glue" shut w/ a dab of sourcream
  9. If desired, cook on a dry frying pan and press with spatula


To make this recipe even faster, use your instant pot and cook your chicken in water or broth for about 45 minutes (if frozen) or 20 minutes (if thawed). Then shred your chicken and stir in the BBQ sauce, black beans, and corn and BOOM you've got your mixture, all ready for tortillas!

Ingredients: Beans, Cheese, Chicken, Corn, Tortillas
Meal Type: 30-Minute Meals, Main Dish, Back to School
Categories: Meat and Poultry, Mexican, Make Ahead/Freezer Meal, Pressure Cooker, Slow Cooker

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