
These whole wheat chicken burritos are hearty, budget-friendly, and packed with seasoned chicken, cumin rice, and fresh lettuce. Made with simple pantry ingredients, they are a satisfying homemade meal that works well for lunch, dinner, or meal prep.
Make the rice: melt the butter in a saucepan over medium heat and add the cumin seeds. Cook for 20 to 30 seconds until fragrant, then stir in the rice. Add water, cover, and cook until the rice is tender and fluffy. Set aside.

Make the whole wheat wraps: combine the whole wheat flour, salt, and enough water to form a soft dough. Knead until smooth, divide into portions, and roll each one into a thin round. Cook on a hot dry skillet until lightly browned on both sides, then keep covered so the wraps stay soft.

Cook the filling: saute the onion until softened, then add the chicken and cook until it starts to lose its raw color. Stir in the tomatoes, Italian seasoning, chili powder, and salt. Cover and cook until the chicken is fully cooked and the mixture is thick. Stir in chopped cilantro at the end. If you like, add cooked beans for extra texture and protein.

Assemble the burritos: place a spoonful of rice on each wrap, top with the chicken filling, and add shredded lettuce. Add cheese if desired, then fold in the sides and roll tightly. Serve warm.

Use cooked black beans or kidney beans to make the filling more substantial. If the wraps feel dry, cover them with a clean towel after cooking to keep them pliable. Leftover burritos can be wrapped tightly and refrigerated for up to 2 days.




