I’ve tested a lot of burrito combinations, and this copycat Chipotle chicken burrito recipe might just beat the original. Juicy, spice-marinated chicken, sautéed fajita veggies, zesty black beans, and fluffy cilantro lime rice all get wrapped up in a warm flour tortilla, just like my favorite Chipotle burritos. The best part? I’m in charge, so the guac is never extra! With over 100 5-star ratings, I know you all love these flavor-packed chicken burritos too!
Top Reader Reviews
Homemade Chipotle Burritos Recipe
Like all of you, I love Chipotle. I love it so much I started making Chipotle burrito bowls at home, and I figured I was only 1 step away from making chicken burritos too. I use the same chipotle-seasoned chicken, cilantro lime rice, and all my favorite toppings (black beans, fajita veggies, guacamole), but I wrap it in a tortilla. Simple!
And you know what? Ever since I started making these copycat chicken burritos at home, I haven’t craved Chipotle like I used to! The flavor is just as good as the real deal, but even fresher. And this recipe is much better for my budget. I can make a whole batch of homemade burritos for a fraction of the cost. If your kids love Chipotle as much as mine, it pays to be able to make it yourself!
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Rest the Chicken to Keep it Juicy
My secret for bold, restaurant-style burritos at home? Let your cooked chicken rest in the pan juices for a few minutes before serving. As the chicken cools slightly, it reabsorbs moisture and flavor from the marinade and spices left in the skillet, locking in that smoky, juicy taste Chipotle is known for. It’s a small step that makes a big difference in texture and flavor of your homemade Chipotle burritos, especially when you’re meal prepping or planning to reheat leftovers.
Copycat Chipotle Chicken Burritos Recipe
This copycat Chipotle chicken burrito recipe is even better than the real deal! Filled with juicy chipotle-seasoned chicken, cilantro lime rice, beans, fajita veggies, and all the best toppings, these loaded burritos are easy to make at home.
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Serves 8 people
For the Chipotle Chicken:
For the Fajita Vegetables:
For the Cilantro Lime Rice:
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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.
1½ pounds boneless skinless chicken breasts, ½ tablespoon chipotle chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic, 2 tablespoon apple cider vinegar
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Prepare the rice according to package directions. Once cooked, stir in the olive oil, lime juice, and cilantro.
1 cup dry white rice, 1 tablespoon olive oil, 2 tablespoons fresh lime juice, ¼ cup chopped fresh cilantro
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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.
2 tablespoon olive oil
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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.
1 tablespoon olive oil, 2 bell peppers, ½ red onion, ¼ teaspoon dried oregano, ½ teaspoon kosher salt
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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.
14.5 ounces canned black beans, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, 1 tablespoon fresh lime juice
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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.
8 burrito-sized flour tortillas, salsa, sour cream, Monterey jack cheese, guacamole
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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!`
**Substitute regular chili powder.
- I recommend marinating the chicken for at least 30 minutes, but I usually make it the night before. This makes prep easy, and gives the chicken lots of time to absorb flavor.
- If you prefer to grill the chicken, marinate and cook it whole, then cut into bite-sized pieces after.
- Drain the black beans well to avoid soggy tortillas.
- You can also omit the tortillas entirely and portion this up into containers to make burrito bowls–great for meal prep.
- Nutritional information does not include optional ingredients.
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 Facts
Copycat Chipotle Chicken Burritos Recipe
Amount Per Serving (1 burrito)
Calories 454
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 54mg18%
Sodium 1093mg48%
Potassium 692mg20%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 4g4%
Protein 27g54%
Vitamin A 1542IU31%
Vitamin C 57mg69%
Calcium 114mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Make it Easier!
There are a couple of ways to make this copycat Chipotle burrito recipe even quicker and easier for total convenience (without sacrificing flavor).
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Chicken: Use canned, leftover, rotisserie, or shredded chicken–basically, anything that’s already fully cooked. Simply toss it in the Chipotle marinade/spices and heat it up before adding to the burritos.
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Rice: Start with leftover/cooked rice, and toss it with the cilantro and lime while reheating. Or grab a pouch of instant rice or microwaveable cilantro lime rice.
How to Make Chipotle Chicken Burritos Step by Step
Prep: Gather the list of ingredients for this chicken burrito recipe. Cut the chicken breasts into bite-sized pieces, mince the garlic, slice the bell peppers and red onion, drain the black beans, juice the limes, and chop the cilantro.
Marinate the Chicken: In a bowl or sealable plastic bag, combine 1½ pounds of cubed chicken breasts, ½ tablespoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of dried oregano, 1 teaspoon of salt, ¼ teaspoon of pepper, 2 minced cloves of garlic, and 2 tablespoons of apple cider vinegar. Marinate for at least 30 minutes for best flavor, or overnight.
Cook the Rice: Prepare 1 cup of dry white rice according to the package directions. Once cooked, stir in 1 tablespoon of olive oil, 2 tablespoons of lime juice, and ¼ cup of chopped fresh cilantro.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Cook the Veggies: To the same pan, add 1 tablespoon of olive oil, 2 sliced bell peppers, ½ of a sliced red onion, ¼ teaspoon of dried oregano, and ½ teaspoon of kosher salt. Sauté for 5-6 minutes, until softened and caramelized.
Season the Beans: Add 14.5 ounces (1 can) of drained black beans, ½ teaspoon of chili powder, ½ teaspoon of cumin, and 1 tablespoon of lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.
Stuff the Burritos: Place 8 burrito-sized flour 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 toppings in the middle of the tortilla.
Roll the Burritos: 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–this helps hold it together while eating.
How to Store, Freeze, and Reheat
You can make these babies in advance! Chipotle chicken burritos will last tightly covered for up to 3 days in the refrigerator, or 3 months in the freezer. Let thaw overnight in the refrigerator before reheating in the microwave. If you prefer, you can store components (chicken, rice, beans, veggies) separately, and assemble fresh burritos any time you eat one.
More Delicious Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.