Go Back
–+ servings

Quick Air Fryer Chicken Burrito (Healthy Lunch Bowl Option) - Easy, Flavor-Packed, and Weekday-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Ingredients
  

  • For the chicken: 1 lb boneless, skinless chicken breasts (or thighs, trimmed)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Optional: 1/4 tsp chipotle powder or cayenne for heat
  • For the burrito/bowl base: 2 cups cooked brown rice or cilantro-lime cauliflower rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup pico de gallo or salsa
  • 1 ripe avocado, diced (or 1/3 cup guacamole)
  • 1/3 cup plain Greek yogurt or light sour cream
  • 1/2 cup shredded sharp cheddar or Monterey Jack (optional)
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • For burritos: 4 large whole-wheat or high-fiber tortillas (10–12 inch)

Instructions
 

  • Prep the air fryer. Preheat to 380°F (193°C) for 3–5 minutes so the chicken sears and cooks evenly.
  • Season the chicken. Pat the chicken dry. Toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and optional chipotle or cayenne.
  • Air fry the chicken. Arrange in a single layer in the basket. Cook for 10–14 minutes, flipping halfway. Aim for an internal temp of 165°F (74°C). Thicker pieces may need a couple more minutes.
  • Rest and chop. Let the chicken rest 5 minutes, then chop or slice into bite-size pieces. Squeeze a little lime on top for brightness.
  • Warm the base. Heat the rice and beans. If using tortillas, warm them briefly on a dry skillet or in the microwave wrapped in a damp paper towel to make rolling easier.
  • Assemble a burrito. On each tortilla, layer rice, beans, corn, chicken, pico, avocado, yogurt or sour cream, cheese (if using), and cilantro. Fold the sides in and roll tightly from the bottom up.
  • Toast the burrito (optional). Pop the rolled burrito seam-side down in the air fryer at 350°F (177°C) for 2–3 minutes to crisp the outside and melt the cheese.
  • Build a bowl. Skip the tortilla and arrange rice, beans, corn, chicken, pico, avocado, yogurt, and cilantro in a bowl. Finish with a squeeze of lime and a pinch of salt.
  • Adjust to taste. Add hot sauce, extra salsa, or more lime. If it needs richness, a small sprinkle of cheese or a drizzle of olive oil helps.
Tried this recipe?Let us know how it was!