Old Bay Chicken & Beef Burritos: A Flavor-Packed Weeknight Winner

Burritos are the perfect all-in-one meal: warm, hearty, customizable, and easy to make. What makes them even better is when you pack them with bold, exciting flavors. This version of a burrito centers on Old Bay seasoning—famous for its blend of celery salt, paprika, and pepper—and uses chicken or beef instead of seafood to make it more versatile for all diners. Whether you’re cooking for a family or prepping meals for the week, these burritos are delicious, filling, and quick to pull together. They combine well-seasoned meat, rice, beans, and veggies with a tangy homemade aioli and creamy avocado. The result is a wrap that’s easy to hold but hard to forget.

This recipe walks you through the entire process—from ingredient prep to rolling and toasting the burrito—so even beginners can pull it off. It’s balanced, approachable, and packed with flavor. You’ll also find serving ideas, beginner tips, and optional variations to suit your tastes. Whether you like your burrito spicy, mild, or somewhere in between, this version is adaptable to your preferences.

Ingredients and Preparation

Choose Your Protein:

• 1 lb boneless, skinless chicken breast, thinly sliced
• or 1 lb flank steak or ground beef

For Seasoning and Sautéing:

• 2 tablespoons Old Bay seasoning
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), chopped
• 2 garlic cloves, minced
• Salt and black pepper, to taste

For the Rice and Beans Base:

• 1 cup uncooked long-grain white or brown rice
• 1 can (15 oz) black beans, rinsed and drained
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ½ teaspoon garlic powder
• Optional: 1 tablespoon chopped cilantro

For the Old Bay Lime Aioli:

• ½ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder

Additional Burrito Fillings:

• 1 ripe avocado, sliced or mashed
• 1 cup shredded Monterey Jack or cheddar cheese
• ½ cup chopped tomatoes or prepared pico de gallo
• 1 cup shredded lettuce
• 6 large flour tortillas (10–12 inch)

Step-by-Step Instructions

1. Cook the Rice

• Rinse rice under cold water to remove excess starch.
• Cook using your preferred method (rice cooker, stovetop, or microwave).
• Once done, fluff with a fork and stir in:
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Optional: 1 tablespoon chopped cilantro

2. Prepare the Protein

• In a bowl, toss the chicken or beef with 2 tablespoons of Old Bay seasoning until evenly coated.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add meat and cook:
  • For chicken: about 6–8 minutes, stirring occasionally
  • For beef: about 5–7 minutes if ground; 8–10 minutes if using thin strips or flank steak
• Remove from pan and set aside.

3. Cook the Vegetables

• In the same skillet, add 1 tablespoon olive oil.
• Sauté diced onion and chopped bell pepper for 3–4 minutes until soft.
• Add minced garlic and cook for another 30 seconds.
• Return cooked meat to the pan and toss everything together.
• Season with salt and black pepper to taste. Set aside.

4. Make the Old Bay Lime Aioli

• In a small bowl, combine:
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
• Whisk until smooth. Taste and adjust seasoning if needed.
• Cover and refrigerate until ready to use.

5. Warm the Tortillas

• Heat tortillas one at a time in a dry skillet for about 30 seconds per side.
• Alternatively, microwave stacked tortillas wrapped in a damp paper towel for 30 seconds.
• Keep warm in a clean kitchen towel or foil.

6. Assemble the Burritos

For each burrito:

• Lay a tortilla on a clean flat surface.
• In the center, layer the following:
  • ⅓ cup cooked rice
  • ⅓ cup black beans
  • ¼ cup meat and veggie mix
  • A few slices of avocado
  • 1–2 tablespoons tomatoes or pico de gallo
  • 1 tablespoon Old Bay aioli
  • A handful of shredded cheese
  • Some shredded lettuce
• Fold the sides in first, then roll tightly from the bottom up into a burrito.

7. Toast the Burritos (Optional)

• Heat a clean skillet over medium heat.
• Place the burrito seam-side down and toast for 2–3 minutes per side until golden.
• This adds texture and seals the burrito closed.

Beginner Tips and Notes

• Don’t Overfill – A modest amount of each ingredient helps you roll the burrito tightly without tearing.
• Use Fresh Tortillas – Dry or cold tortillas will crack when rolled. Warm them up before assembly.
• Customize the Filling – Add corn, jalapeños, or sautéed mushrooms for more variety.
• Lighter Option – Swap the mayo in the aioli for plain Greek yogurt.
• Vegetarian Version – Use spiced black beans and roasted vegetables instead of meat.

Serving Suggestions

Side Dishes:

• Tortilla chips with guacamole or roasted salsa
• Elote (Mexican-style street corn)
• Cilantro-lime coleslaw
• Corn and black bean salad

Drinks:

• Iced lime water or citrus sparkling water
• Agua fresca with watermelon or cucumber
• For adults: a chilled beer or light margarita pairs well

Presentation Ideas:

• Wrap burritos in foil for an on-the-go meal
• Slice in half diagonally and plate with extra aioli for dipping
• Serve burrito bowls by skipping the tortilla and layering ingredients in a bowl

Print

Engagement Features

Flavor Twists:

• Add roasted pineapple or mango chunks for a tropical bite
• Use chipotle powder instead of chili powder for smoky heat
• Mix a little Dijon mustard into the aioli for extra tang

Meal Prep Notes:

• Store each ingredient separately in airtight containers in the fridge for up to 4 days
• Assemble fresh burritos when ready to eat, then toast for best texture
• Leftover burritos can be frozen individually, then reheated in a toaster oven or microwave

Fun Fact:

Old Bay seasoning originated in Baltimore and was first created in 1939. Though it’s traditionally used for seafood like crab and shrimp, it’s gained popularity as a go-to spice blend for chicken, fries, popcorn, and even potato salad.

Quick Question for Readers:

What’s your go-to burrito filling? Do you like yours mild and cheesy or packed with heat and spice? Try customizing this recipe and make it your own.