This Chipotle Copycat Chicken Burrito is made with chicken thighs, flour tortillas, black beans, cilantro rice, guacamole, romaine, cheese and sour cream.
Anyone that knows me knows I’m absolutely obsessed with Chipotle Mexican Grill. If I could marry a burrito bowl, I would. The combination between the perfectly cooked chicken thighs with the guacamole (yes I know its extra), the rice, the cheese, and sour cream is absolutely amazing. Not to mention, I absolutely love putting hot sauce on my burrito.
I usually am a corn tortilla type of girl, but when making a burrito, it is Tex Mex style and flour tortilla is definitely the way to go. I love using the same toppings even for a breakfast burrito with regular scrambled eggs. The magic to making this Chipotle style burrito is grilling the chicken.
You can buy store-bought tortillas or try making my Vegan Flour Tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char.
How to make Chipotle Copycat Chicken Burrito
Marinate the chicken. Add the water, oil, cumin, garlic, oregano, vinegar, chipotles and salt in a blender and blend until smooth. Add the chicken in a storage bag or a bowl with a lid and pour the marinade over it. Marinate the chicken overnight or at least an hour.
Cook the chicken. Preheat the grill to 350F or medium heat. When the grill is hot, add the marinated chicken thighs onto the grill. Make sure to let the marinade drip off before you add onto the grill. Cook for 7 minutes on each side. Cut the thickest piece of chicken to check if its cooked through and no longer pink.
Remove the chicken from the grill and set on a cutting board. Cut the chicken into bite size pieces and place in a bowl.
Assemble the burrito. Add about ½ cup chicken on each tortilla. Top with beans, rice, guacamole, romaine, sour cream and/or shredded cheese – whatever and how much you may like. This is the creative part and totally up to you!
Wrap the burrito. Make sure your tortilla is warm as it is easier to wrap. Put in enough filling to fill a quarter of the tortilla at most, do not overfill. Fold the sides in so they nearly touch. With the sides folding in, use your thumbs to bring up the bottom of the tortilla, tucking in the ends while bringing up the bottom flap. Roll the burrito as tight as you can, then press the tortilla when you finish rolling.
Chipotle Copycat Chicken Burrito
- Total Time: 30 minute
Description
This Chipotle CopyCat Chicken Burrito is made with chicken thighs, flour tortillas, black beans, cilantro rice, guacamole, romaine, cheese and sour cream.
Ingredients
Chicken
- 1 pound chicken thighs
- ½ cup water
- 2 rice bran oil or vegetable oil
- 1 teaspoon cumin
- 2 garlic clove, minced
- 1 teaspoon of oregano
- 1 teaspoon of distilled vinegar
- 2 chopped chipotle chilies in adobo sauce
- Pinch of salt
Toppings
- 4 large flour tortillas
- Chipotle Black Beans
- Cilantro Lime Rice
- Guacamole
- Chopped romaine
- Sour Cream
- Shredded cheese
Instructions
- Marinate the chicken. Add the water, oil, cumin, garlic, oregano, vinegar, chipotles and salt in a blender and blend until smooth. Add the chicken in a storage bag or a bowl with a lid and pour the marinade over it. Marinate the chicken overnight or at least an hour.
- Cook the chicken. Preheat the grill to 350F or medium heat. When the grill is hot, add the marinated chicken thighs onto the grill. Make sure to let the marinade drip off before you add onto the grill. Cook for 7 minutes on each side or until internal temperature is 165°F. Cut the thickest piece of chicken to check if its cooked through and no longer pink.
- Remove the chicken from the grill and set on a cutting board. Cut the chicken into bite size pieces and place in a bowl.
- Assemble the burrito. Add about a ½ cup chicken on each tortilla. Top with beans, rice, guacamole, romaine, sour cream and/or shredded cheese – whatever and how much you may like. This is the creative part and totally up to you!
- Wrap the burrito. Make sure your tortilla is warm as it is easier to wrap. Put in enough filling to fill a quarter of the tortilla at most, do not overfill. Fold the sides in so they nearly touch. With the sides folding in, use your thumbs to bring up the bottom of the tortilla, tucking in the ends while bringing up the bottom flap. Roll the burrito as tight as you can, then press the tortilla when you finish rolling.
Notes
- Feel free to omit or add toppings to your liking.
- You can replace cilantro rice with brown rice
- You can omit the tortilla and make a breakfast burrito using the same toppings.
- If you have patience, marinate the chicken overnight for best results.
- Prep Time: 1 hour or overnight
- Cook Time: 14 minutes
Nutrition
- Serving Size: 1
- Calories: 375.4
- Sugar: 2.1 g
- Sodium: 374.8 mg
- Fat: 3.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 59.4 g
- Fiber: 8.4 g
- Protein: 28.8 g
- Cholesterol: 45.0 mg
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