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
Chicken
- 1 pound chicken thighs
- 1/2 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 1/2 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.
- 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
