Chicken Teriyaki Baked Burritos

Chicken Teriyaki Baked Burritos

Chicken teriyaki baked burritos are a fun fusion recipe with bold flavors and lots of cheesy goodness.

I’ve made chicken teriyaki quesadillas before and thought why not do some burritos and amp up the flavor with queso and pineapple over top.

It’s a unique combo for sure, but trust me on this one as these are truly incredible!

One of the best parts of cooking for me is making my own rules by combining nontraditional flavors and ingredients, and turning them into something extraordinary.

How to make chicken teriyaki baked burritos

First start with a skillet over medium heat.

Add some olive oil along with a diced onion.

Diced onions cooking in a skillet

Cook the onions for a few minutes and then add some garlic, then a pound of ground chicken.

And season with kosher salt, pepper, and crushed red pepper flakes.

adding the ground chicken to the skillet with diced onions

As the chicken cooks break it apart with your spatula.

And once the chicken is cooked add 1/3 cup of teriyaki sauce (mine had no fructose corn syrup) and a tablespoon of soy sauce.

bottle of teriyaki sauce

Let the chicken simmer in the sauce for a few minutes and then let it cool.

teriyaki chicken in a skillet for the burrito filling

Now it is time to build the burritos!

These are large burrito sized tortillas.

Start with some shredded cheese in the center and then add the chicken teriyaki.

filling the burrito before wrapping

Fold the sides in and roll the burrito, then place in a greased 9 x 13 baking dish.

first rolled burrito in the baking dish

Repeat with the remaining burritos and then pour a jar of queso over top.

Adding queso to the burritos

Finally a few slices of pineapple over top and we are ready for the oven.

Place in a 425 degree oven for 20 to 25 minutes.

Chicken Teriyaki Baked Burritos before baking

If you’d like the top a little charred, simply turn on the broiler for a few minutes toward the end.

Chicken Teriyaki Baked Burritos

These burritos are perfectly perfect just the way they are, or you could add some additional toppings.

Chicken Teriyaki Baked Burritos

We added sriracha and sesame seeds to our chicken teriyaki baked burritos!

Chicken Teriyaki Baked Burritos


Chicken Teriyaki Baked Burritos

If you like chicken teriyaki baked burritos, you might also like these recipes…

Blackstone Chicken Teriyaki Quesadillas

Blackstone Chicken Teriyaki Quesadillas

Buffalo Chicken Burritos

Buffalo Chicken Burritos

Loaded Teriyaki Chicken

Loaded Teriyaki Chicken


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Chicken Teriyaki Baked Burritos

Chicken Teriyaki Baked Burritos Is a fun fusion recipe with flavorful chicken teriyaki burritos smothered in cheesy queso and pineapple!

Course Main Course
Cuisine American, Asian, Mexican
Keyword Burritos, Chicken, Chicken Recipes, Queso, Recipe, Teriyaki
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 676 kcal
Author Cheri Renee


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 tablespoon garlic paste or minced garlic
  • 1 pound ground chicken
  • kosher salt, pepper, crushed red pepper flakes
  • 1/3 cup teriyaki sauce (I used Kikkoman with no high fructose corn syrup)
  • 1 tablespoon soy sauce
  • 1 1/2 cups shredded cheese of choice
  • 4 large burrito size flour tortillas
  • 1 15 oz jar white queso blanco (such as Tostitos brand)
  • 1 12 oz can pineapple rings drained
  • Optional: sriracha, sesame seeds


  1. Set a skillet over medium heat and once hot add the olive oil and diced onion. Cook three to four minutes stirring a few times.

  2. Add garlic and cook one minute, then add the ground chicken, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes stirring and breaking apart the chicken as it cooks.

  3. Add the teriyaki sauce and soy sauce, stir, and let it simmer for another 3 to 4 minutes. Let the chicken mixture cool.

  4. Lay a burrito size tortilla flat. Add 1/4 of the chicken teriyaki and 1/4 of cheese in the center of the tortilla. Fold the sides in and roll into a burrito. Place seam side down in a greased/oiled 9×13 casserole dish. Repeat with remaining burritos.

  5. Pour the queso evenly over the burritos and top the burritos with the pineapple slices.

  6. Bake in a 425 degree oven for 20 to 25 minutes. Turn the broiler on high for a few more minutes if you prefer a charred top. Serve with sriracha and sesame seeds if desired.

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