4.6 from 441 votes
Copycat Chipotle Chicken Burritos Recipe
This copycat Chipotle chicken burrito recipe is even better than the real deal! And since I'm making it at home, the guac isn't extra!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 people
Calories: 454 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts cut into bite-size pieces
- ½ tablespoon chipotle chili powder (can sub regular chili powder)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
For the Fajita Vegetables
- 1 tablespoon olive oil
- 2 bell peppers any color; sliced
- ½ red onion sliced
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
For the Beans
- 14.5 ounces canned black beans drained (1 can)
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- 1 tablespoon fresh lime juice (from ½ lime)
For the Cilantro Lime Rice
- 1 cup dry white rice or brown rice
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice (from 1 lime)
- ¼ cup chopped fresh cilantro
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!`
Cup of Yum
Notes
- Storage: Store Chipotle chicken burritos tightly wrapped in aluminum foil in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving
1burrito
Calories
454kcal
(23%)
Carbohydrates
55g
(18%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
54mg
(18%)
Sodium
1093mg
(46%)
Potassium
692mg
(20%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1542IU
(31%)
Vitamin C
57mg
(63%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 454
% 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.