Chipotle Copycat Chicken Burrito

This Chipotle Copycat Chicken Burrito Recipe 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.

What is a Chipotle Copycat Chicken Burrito?

A Chipotle Copycat Chicken Burrito is a popular Tex-Mex dish that is inspired by the Chipotle Mexican Grill restaurant chain. It consists of a large flour tortilla filled with seasoned and grilled chicken, cilantro-lime rice, black beans, and a variety of toppings such as guacamole, sour cream, shredded cheese, and romaine lettuce. The dish is known for its bold flavors, generous portions, and customizable ingredients. The popularity of the dish has led to many home cooks attempting to recreate the recipe at home.

Why you will love this recipe

• Customizability: One of the best things about this burrito is the ability to customize it to your liking. You can choose your protein, beans, rice, toppings, and sauces, making it a versatile meal that can cater to everyone's taste preferences.
• Convenience: It's a quick and easy meal that you can make at home, without the need to leave your house or wait in a long line at the restaurant.
• Flavorful: With the use of ingredients like chipotle chilies, cumin, garlic, and oregano, the burrito is packed with bold, smoky, and spicy flavors that make it a delicious and satisfying meal.
• Budget-friendly: Making a copycat Chipotle burrito at home can be more budget-friendly than buying one at the restaurant, especially if you have most of the ingredients already on hand.

Chicken Burrito Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chicken thighs
• Oil
• Cumin
• Garlic
• Oregano
• Vinegar
• Chipotle chilies
• Flour tortilla
• Black beans
• Cilantro lime rice
• Guacamole
• Romaine
• Sour cream
• Shredded cheese

See recipe card for quantities.

How to make Chicken Burritos

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.

Substitutions

• Chicken: Chicken breasts or tenderloins can be used instead of chicken thighs.
• Oil: Any vegetable oil can be used instead of rice bran or vegetable oil.
• Paprika: Smoked paprika or chili powder can be used instead of cumin.
• Garlic: Shallots or onion can be used instead of garlic.
• Oregano: Italian seasoning or thyme can be used instead of oregano.
• Vinegar: White wine vinegar or apple cider vinegar can be used instead of distilled vinegar.
• Chipotle chilies: Ancho chilies or jalapenos can be used instead of chipotle chilies in adobo sauce.
• Tortillas: Corn tortillas or whole wheat tortillas can be used instead of flour tortillas.
• Beans: Kidney beans or pinto beans can be used instead of black beans.
• Rice: Brown rice or quinoa can be used instead of cilantro lime rice.
• Guacamole: Salsa or diced tomatoes can be used instead of guacamole.
• Lettuce: Iceberg lettuce or mixed greens can be used instead of romaine.
• Sour cream: Greek yogurt or Mexican crema can be used instead of sour cream.
• Cheese: Queso fresco or Monterey Jack cheese can be used instead of shredded cheese.

Chipotle Copycat Chicken Burrito Recipe Variations

1. Vegetarian Option: Replace the chicken with black beans or sautéed vegetables like bell peppers, onions, and zucchini for a vegetarian version of the burrito.
2. Spicy Option: If you love spicy food, add more chipotle chilies in adobo sauce or some hot sauce to the chicken marinade for an extra kick of heat.
3. Grilled Option: Instead of cooking the chicken in a skillet, grill the chicken thighs for a smoky flavor and char marks.
4. Brown Rice Option: Use brown rice instead of white rice to make the burrito more nutritious and filling.
5. Quesadilla Option: Make a quesadilla instead of a burrito by layering the chicken, rice, and beans between two flour tortillas and cooking in a skillet until the cheese is melted and the tortillas are crispy.

Equipment

1. Grill: You will need a grill to cook the chicken and any other vegetables you may want to add to the burrito.
2. Tongs: A good pair of tongs will help you to flip the chicken and vegetables on the grill.
3. Mixing bowl: A mixing bowl will be needed to mix the chicken with the marinade.
4. Plastic wrap: You will need plastic wrap to cover the chicken while it marinates.
5. Cutting board: A cutting board will be needed to chop the vegetables.
6. Knife: A knife will be needed to chop the vegetables.
7. Aluminum foil: You will need aluminum foil to wrap the burritos.
8. Spatula: A spatula will be needed to transfer the cooked chicken and vegetables from the grill.
9. Serving platter: A serving platter will be needed to assemble the burritos.
10. Bowls and utensils: You will need bowls and utensils to serve the guacamole, salsa, and other condiments.

How to store Chipotle Copycat Chicken Burrito

If you have any leftovers of Chipotle Copycat Chicken Burrito, it is best to store them in an airtight container in the refrigerator. Make sure to store the chicken, rice, and beans separately from the toppings like guacamole and sour cream. This will help to prevent the toppings from becoming too soggy. You can store the chicken and rice for up to 4 days, and the guacamole and sour cream for up to 2 days. If you plan on freezing the burritos, it is best to wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. They can be frozen for up to 3 months. When you are ready to eat them, simply thaw them in the refrigerator overnight and reheat them in the microwave or oven.

Chipotle Copycat Chicken Burrito Recipe Top tips

• Marinate the chicken: Marinating the chicken in the chipotle adobo sauce and spices will infuse it with delicious flavors. Make sure to let the chicken marinate for at least an hour before cooking.
• Use a cast-iron skillet or grill: To get that perfect char on the chicken, it's best to cook it in a cast-iron skillet or on a grill. This will also give the burrito a smoky flavor that you won't be able to resist.
• Heat up the tortillas: Warm the tortillas in a skillet or on a grill to make them more pliable and easier to fold. This will also help prevent them from tearing or breaking when you're assembling the burritos.
• Layer the ingredients: When assembling the burrito, it's important to layer the ingredients evenly. Start with the rice and beans, followed by the chicken, guacamole, sour cream, shredded cheese, and lettuce.
• Don't overfill the burrito: As tempting as it may be to pack in as many ingredients as possible, don't overfill the burrito. This will make it harder to roll and eat, and may cause it to fall apart.
• Serve with lime wedges: Squeeze fresh lime juice over the burrito before serving to give it a bright, citrusy flavor.

Chipotle Chicken Burrito Recipe

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Maxine Dubois
• Total Time: 6 minute

Print Recipe

Pin Recipe

Description

This Chipotle CopyCat Chicken Burrito is made with chicken thighs, flour tortillas, black beans, cilantro rice, guacamole, romaine, cheese and sour cream.

---

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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.
2. 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.
3. Remove the chicken from the grill and set on a cutting board. Cut the chicken into bite size pieces and place in a bowl.
4. 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!
5. 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. 
• Marinate the chicken: Marinating the chicken in the chipotle adobo sauce and spices will infuse it with delicious flavors. Make sure to let the chicken marinate for at least an hour before cooking.
• Use a cast-iron skillet or grill: To get that perfect char on the chicken, it's best to cook it in a cast-iron skillet or on a grill. This will also give the burrito a smoky flavor that you won't be able to resist.
• Heat up the tortillas: Warm the tortillas in a skillet or on a grill to make them more pliable and easier to fold. This will also help prevent them from tearing or breaking when you're assembling the burritos.
• Layer the ingredients: When assembling the burrito, it's important to layer the ingredients evenly. Start with the rice and beans, followed by the chicken, guacamole, sour cream, shredded cheese, and lettuce.
• Don't overfill the burrito: As tempting as it may be to pack in as many ingredients as possible, don't overfill the burrito. This will make it harder to roll and eat, and may cause it to fall apart.
• Serve with lime wedges: Squeeze fresh lime juice over the burrito before serving to give it a bright, citrusy flavor.

• 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

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.