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Chipotle Burrito Recipe

Chipotle Burrito

Wholesome Cove
This copycat Chipotle Burrito is loaded with smoky chipotle-marinated chicken, fluffy cilantro lime rice, seasoned black beans, fresh pico de gallo, and creamy guacamole, all wrapped up in a warm flour tortilla for a bold, restaurant-quality meal you can make at home.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4 burritos
Calories 680 kcal

Equipment

  • Cast iron grill pan or heavy-bottomed skillet - 12-inch recommended
  • Medium saucepan with tight-fitting lid - For cooking the rice
  • Large mixing bowls - At least 2
  • Small mixing bowls - For salsa and guacamole
  • Sharp chef's knife and cutting board
  • Measuring cups and measuring spoons
  • Citrus juicer or hand reamer
  • Tongs - For flipping chicken
  • Meat thermometer - To ensure chicken reaches 165°F (74°C)
  • Fork or potato masher - For the guacamole
  • Aluminum foil - For wrapping assembled burritos
  • Wooden spoon or silicone spatula
  • 6-quart slow cooker - (optional) For a hands-off method of cooking the chicken

Ingredients
  

For the Chipotle Chicken Marinade

  • 1.5 lbs boneless skinless chicken thighs - 680g
  • 2 chipotle peppers in adobo sauce - minced, plus 1 tablespoon of the adobo sauce from the can
  • 3 cloves garlic - minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 2 tablespoons fresh lime juice - juice of 1 lime
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon salt - or to taste
  • 1/4 teaspoon black pepper

For the Cilantro Lime Rice

  • 1 cup long-grain white rice - 200g, rinsed
  • 2 cups water or chicken broth - 480ml
  • 2 tablespoons fresh lime juice - juice of 1 lime
  • 1/4 cup fresh cilantro - 10g, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

For the Chipotle Black Beans

  • 1 can black beans - 15 oz / 425g, drained and rinsed
  • 1 chipotle pepper in adobo sauce - minced
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lime juice - juice of half a lime
  • salt - to taste
  • 2 tablespoons water

For the Fresh Tomato Salsa (Pico de Gallo)

  • 3 roma tomatoes - medium, finely diced; seeds removed for less liquid
  • 1/2 small red onion - finely diced
  • 1 jalapeño pepper - seeded and minced; leave seeds in for more heat
  • 2 tablespoons fresh lime juice - juice of 1 lime
  • 1/4 cup fresh cilantro - 10g, chopped
  • salt - to taste

For the Guacamole

  • 2 ripe avocados
  • 2 tablespoons fresh lime juice - juice of 1 lime
  • 1/4 small red onion - finely diced
  • 1 tablespoon fresh cilantro - chopped
  • salt - to taste
  • 1 pinch cayenne pepper - optional

For Assembly

  • 4 large burrito-size flour tortillas - 10-inch / 25cm
  • 1 cup shredded Monterey Jack cheese - 115g; or cheddar blend
  • 1/2 cup full-fat sour cream - 120g
  • 1 cup chopped romaine lettuce - 75g, optional

Instructions
 

  • Whisk together the chipotle peppers, adobo sauce, garlic, olive oil, cumin, oregano, chili powder, smoked paprika, onion powder, lime juice, vinegar, salt, and pepper in a bowl. Pour over the chicken thighs and toss to coat, then cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  • In a medium saucepan, heat 1 teaspoon olive oil over medium heat, add the rinsed rice, and toast for 1 minute. Add water or broth and salt, bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes undisturbed, followed by 5 minutes off heat. Fluff with a fork and stir in lime juice and cilantro.
  • Combine the drained black beans, minced chipotle pepper, cumin, lime juice, and water in a small saucepan over medium-low heat. Stir and heat for 5 to 7 minutes until warmed through and flavorful, then season with salt and keep covered.
  • Combine the diced tomatoes, red onion, jalapeño, lime juice, and cilantro in a small bowl, season with salt, and let sit for at least 10 minutes at room temperature for the flavors to meld.
  • Scoop the avocado flesh into a bowl, add lime juice immediately, and mash to a slightly chunky consistency. Fold in the red onion, cilantro, salt, and optional cayenne, then press plastic wrap directly against the surface and refrigerate until needed.
  • Heat a cast iron grill pan or skillet over medium-high heat until very hot, then add the marinated chicken thighs in a single layer. Cook for 5 to 6 minutes per side without moving until charred and the internal temperature reaches 165°F (74°C), then rest for 5 minutes before dicing into bite-sized pieces.
  • Heat each flour tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until pliable, or wrap all four in a damp paper towel and microwave for 30 seconds.
  • Layer rice, black beans, diced chicken, cheese, sour cream, pico de gallo, guacamole, and optional lettuce in the center of each warm tortilla, leaving a 2-inch border. Fold the sides in, then roll from the bottom up, keeping the sides tucked, and wrap tightly in foil seam-side down.

Notes

  • Marinate the chicken for at least 30 minutes, but 2 to 4 hours gives significantly deeper smoky flavor. Overnight marinating (up to 24 hours) is even better for meal prep.
  • Use chicken thighs, not breasts. Thighs stay juicy and moist even with the high-heat charring method; breasts can dry out quickly.
  • Toast the rice in olive oil for 1 minute before adding liquid. This simple step prevents gummy rice and adds a subtle nuttiness similar to the restaurant version.
  • Always warm your tortillas before wrapping. A cold tortilla will crack and tear; a warm one stays flexible and wraps cleanly every time.
  • Do not overfill. Keep fillings compact in the center to make wrapping easier and prevent the burrito from splitting open while eating.
  • Wrap assembled burritos in foil immediately. This holds the shape, keeps everything warm, and makes them much easier to eat without spilling.
  • For meal prep, store all components separately in airtight containers in the refrigerator for up to 4 days. Assemble fresh burritos each day in under 5 minutes.
  • To reheat a whole burrito, place the foil-wrapped burrito in a 350°F (175°C) oven for 15 to 20 minutes, or microwave wrapped in a damp paper towel for 90 seconds, flipping once.
  • For a burrito bowl variation, simply skip the tortilla and serve all the fillings over a base of cilantro lime rice in a bowl. It is naturally gluten-free this way.
  • Swap the chicken for slow-cooked carnitas, carne asada, barbacoa, or sofritas-style crumbled tofu to create different burrito variations using the same base recipe.

Nutrition

Serving: 1BurritoCalories: 680kcalCarbohydrates: 68gProtein: 42gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 120mgSodium: 890mgPotassium: 820mgFiber: 10gSugar: 4gVitamin A: 12IUVitamin C: 20mgCalcium: 17mgIron: 25mg
Keyword burrito meal prep, chipotle burrito recipe, chipotle chicken burrito, copycat chipotle burrito, homemade burrito
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