Copycat Chipotle Chicken Burrito Recipe

I think that this Copycat Chipotle Chicken Burrito recipe is even better than the real deal! Tender marinated chicken is rolled up in a flour tortilla with fajita veggies, seasoned black beans and cilantro lime rice. And since you’re making it at home, the guac isn’t extra!

Listen, I love Chipotle. I won’t lie. However… ever since I started making these copycat chicken burritos at home, I haven’t craved the chain restaurant like I used to! The biggest factor for me isn’t even the flavor (which is better than the real deal), it’s the budget. You can make a whole batch of homemade burritos for a fraction of the cost. When your kids love Chipotle as much as mine, it pays to be able to make it yourself!

What’s in this copycat Chipotle recipe?

Protein packed chicken and black beans, nutritious veggies and flavorful cilantro lime rice all pack a serious punch. It’s no wonder why my family is so obsessed with these burritos!

• Rice: You can save some time and use a bag of microwaveable white rice if you’d like. Just mix in the lime juice and cilantro once it’s heated up.
• Chicken: Cut it into bite-sized pieces that are all about the same size for the very best bite.
• Bell Peppers: You can use any color of pepper you like best.

Variations To Try

• If you don’t have chipotle chili you can sub with regular chili.
• You can replace the cilantro rice with brown rice.
• If you don’t have apple cider vinegar, you can sub to whatever vinegar you have on hand.
• Omit the tortillas and portion up into containers to make burrito bowls! This is a go-to meal prep recipe for me.
• I like to add a dash or two of hot sauce to spice things up!

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How to Store and Reheat

You can make these babies in advance! Chipotle burritos will last tightly covered for up to 4 days in the fridge. If you want to freshen them up, you place them in a dish, with a little bit of salsa and cheese, then reheat in the microwave.

How to Freeze

To freeze the burritos, chill them overnight in the fridge overnight then wrap individually in plastic wrap or foil. Place them in a ziplock bag. To thaw you can set them in the fridge overnight or defrost in the microwave – then reheat.

Notes and Tips

• Make sure to cut your chicken into bite sized pieces.
• Drain the black beans well before mixing with the other ingredients.

Copycat Chipotle Chicken Burritos Recipe

This Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!

Prep: 30 minutes minutes

Cook: 30 minutes minutes

Total Time
: 1 hour hour

Ingredients

For the Fajita Vegetables

For the Cilantro Lime Rice

Instructions

• Marinate the chicken: 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

• Cook the chicken: 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

• Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.

  1 tablespoon olive oil, 2 bell peppers, ½ red onion, ¼ teaspoon dried oregano, ½ teaspoon kosher salt

• Prepare the beans: 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.

  14.5 ounces canned black beans, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, 1 tablespoon fresh lime juice

• Prepare the cilantro lime rice: 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

• Assemble the burritos: 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!`

  8 burrito-sized flour tortillas, Salsa, Sour cream, Monterey jack cheese, Guacamole

Notes

• When we’re short on time, we like to use rotisserie chicken and packaged pre-cooked rice.
• Add a dash of hot sauce to spice things up!
• Omit the tortillas and portion up into containers to make burrito bowls, great for meal prep.
• The fajita veggies, black beans, and cilantro lime rice as well as the fixings are all optional components of the burrito. Feel free to leave out or add in your favorite burrito fixings to make it your own!

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.

Course:Main Course

Cuisine:Mexican

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How to Make Copycat Chipotle Chicken Burritos Step by Step

Marinate the chicken: In a bowl or sealable plastic bag, combine 1 1/2 lbs chopped chicken breasts, 1/2 tbsp chili powder, 1 tsp cumin, 1/2 tsp dried oregano, 1 tsp salt, 1/4 tsp pepper, 2 cloves minced garlic, and 2 tbsp vinegar. Marinate for at least 30 minutes or overnight.

Cook the chicken: Heat 2 tbsp 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.

Cook the fajita veggies: To the same pan, add in 1 tbsp olive oil, 2 chopped bell peppers, 1/2 a red onion, 1/4 tsp dried oregano, and 1/2 tsp kosher salt. Sauté for 5-6 minutes until softened and caramelized.

Prepare the black beans: Add a 14.5 oz can of black beans, 1/2 tsp chili powder, 1/2 tsp cumin, and 1 tbsp lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.

Make the cilantro lime rice: Prepare 1 cup dry white rice according to package directions. Once cooked, stir in 1 tbsp olive oil, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro.

Prepare the burrito: 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.

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.

More Copycat Chicken Recipes

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.