Copycat Chipotle Chicken Burritos Recipe
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 people
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Calories
454 kcal
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Course
Main Course
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Cuisine
Mexican
Copycat Chipotle Chicken Burritos Recipe
Description
The chicken is marinated with chipotle chili powder, cumin, oregano, garlic, apple cider vinegar, salt, and pepper, which imparts a smoky and tangy essence before being cooked to golden brown. The bell peppers and red onions are sautéed until softened and caramelized, adding sweetness and texture. Black beans are warmed with similar spices and lime juice to complement the filling.
Cilantro lime rice prepared with olive oil and fresh lime juice supplies a bright, herby base. Warm tortillas are softened in the microwave for pliability for easy wrapping. The burritos are assembled with chicken, rice, vegetables, beans, and optional extras, creating a layered and flavorful handheld meal.
Storing the burritos wrapped tightly in foil allows refrigerated keeping up to 3 days or freezer storage for up to 3 months, making them convenient for meal prep or future meals.
Ingredients
For the Chicken
- 1½ pounds chicken breast cut into bite-size pieces, boneless skinless
- ½ tablespoon chipotle chili powder (can sub regular chili powder)
- 1 teaspoon cumin ground
- ½ teaspoon oregano dried
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 cloves garlic minced
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
For the Fajita Vegetables
- 1 tablespoon olive oil
- 2 bell pepper any color; sliced
- ½ red onion sliced
- ¼ teaspoon oregano dried
- ½ teaspoon kosher salt
For the Beans
- 14.5 ounces black beans drained (1 can, canned
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin ground
- 1 tablespoon lime juice from ½ lime, fresh
For the Cilantro Lime Rice
- 1 cup white rice or brown rice, dry
- 1 tablespoon olive oil
- 2 tablespoons lime juice from 1 lime, fresh
- ¼ cup cilantro chopped, fresh
For Assembly
- 8 burrito-sized flour tortillas
- salsa optional
- sour cream optional
- Monterey jack cheese optional
- guacamole optional
Instructions
- In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
- Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized. Set aside.
- Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed. Set aside.
- Prepare the rice according to package directions. Once cooked, stir in the olive oil, lime juice, and cilantro.
- Place the tortillas between damp paper towels and microwave for 30 seconds to make them soft and pliable. Place each tortilla on large squares of tin foil. Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla.
- For each burrito, bring the bottom half of the tortilla up over the pile of fillings and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and roll up the burrito so it’s seam side down and in the middle of the tin foil. Package up the burrito in the tin foil. Enjoy!`
Notes
- Store wrapped burritos in the refrigerator up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 454kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 1093mg | 46% |
| Potassium | 692mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1542IU | 31% |
| Vitamin C | 57mg | 63% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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