Copycat Chipotle Chicken Burrito

Recipe by Amelia Grace

Smoky chipotle-marinated chicken is seared hot and rolled with lime-cilantro rice, beans and fresh toppings into a hearty, foil-wrapped burrito.

Course: Main

Cuisine: Tex-Mex

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

30 minutes

Calories

780 kcal

1 hour

Ingredients

1 ½ lb boneless skinless chicken thighs

3 tbsp chipotle peppers in adobo, chopped

3 tbsp vegetable oil, divided

3 cloves garlic, minced

1 tsp ground cumin

1 tsp dried oregano

1 tsp salt, divided

1 ½ cups long-grain white rice, uncooked

3 cups water

3 tbsp fresh lime juice, divided

½ cup chopped fresh cilantro

1 can pinto beans (15 oz), warmed and drained

4 pieces large flour tortillas (12-inch)

1 cup fresh tomato salsa

1 cup shredded Monterey Jack cheese

½ cup sour cream

Directions

Blend the chopped chipotle peppers, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon salt and 1 tablespoon lime juice. Toss with the chicken, cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Rinse the rice, then combine with the water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low and cook 15 to 18 minutes until tender. Rest 5 minutes covered.

Fluff the rice and stir in the cilantro, remaining lime juice and remaining salt.

Heat the remaining oil in a large skillet over medium-high heat. Sear the chicken 5 to 6 minutes per side until charred at the edges and 165°F inside. Rest 5 minutes, then chop.

Warm the tortillas in a dry skillet for 15 to 20 seconds per side so they're pliable.

Layer rice, beans, chicken, salsa, cheese and sour cream down the center of each tortilla, using about three-quarters of a cup of filling total.

Fold in the sides, pull the near edge over the filling and roll tightly. Wrap in foil if desired, then slice in half and serve.

Nutrition Facts

Total number of serves:

1 burrito

Calories:

780

Cholesterol:

125 mg

Sodium:

1480 mg

Potassium:

840 mg

Sugar:

5 g

Protein:

46 g

Calcium:

300 mg / 23% DV

Iron:

5.5 mg / 31% DV

Recipes

Copycat Chipotle Chicken Burrito

Some food memories are tied to a line that snakes toward the counter, and for me the burrito bowl-and-foil-wrapped-burrito run is one of them. I've grabbed one after errands, before road trips and on more than a few tired weeknights. That first bite of warm tortilla, smoky chicken and zesty rice is what I wanted to bring home.

Recreating it was worth it because a burrito is really a build-your-own project, and at home you control every layer. You get bigger portions, a full batch for the week, and no waiting while the line grows. Plus, it costs less than buying four or five of them.

My first taste of this version stopped me mid-chew. The chicken was smoky with a little heat, the rice bright with lime and cilantro, and the whole thing tasted just like the burrito I love. It's our version, inspired by the one you know, and it gets close enough to make you grin.

What Makes the Original So Good

From a diner's point of view, it's all about contrast. You get tender, smoky, slightly charred chicken, fluffy rice with a citrus lift, creamy beans, cool sour cream, fresh salsa and a soft, warm tortilla holding it together.

Every bite has a little of everything, which is why a good burrito feels so satisfying. Nothing is fancy, but each component is seasoned on its own.

The Copycat Secret

The secret is a chipotle-adobo marinade, with the chicken then seared hard in a hot skillet. Blending chipotle peppers in adobo with oil, garlic, cumin, oregano and a splash of lime gives you smoky heat and a little tang that soaks right into the meat.

Searing over high heat then creates browned, slightly charred edges, which is what gives the chicken that grilled character. Marinate at least 30 minutes, and ideally a few hours, for the biggest payoff.

Key Ingredients for That Restaurant Flavor

Chipotle peppers in adobo are the backbone of the chicken flavor. Boneless, skinless chicken thighs stay juicy and forgiving, though breasts work too.

For the rice, use long-grain white rice with fresh lime juice, chopped cilantro and a little oil stirred in after cooking. Pinto or black beans, fresh tomato salsa, shredded cheese, sour cream and large flour tortillas round out the build.

Tips for Making the Best Copycat Chipotle Chicken Burrito

Warm the tortillas in a dry skillet or for a few seconds in the microwave under a damp towel so they fold without tearing. Don't overfill, because about three-quarters of a cup of filling per burrito is the sweet spot.

Layer rice first, then beans, chicken and toppings down the center. Fold in the sides, pull the edge over the filling, and roll tightly. Wrap in foil for that classic look and to hold it together.

Homemade vs. Takeout

Making burritos at home costs less per serving, and the batch is large enough for leftovers. Everything is fresh from your own kitchen, and you can adjust the heat, skip the sodium-heavy extras or pile on extra veggies.

It's also a great way to feed a crowd, since everyone can build their own at the counter.

Serving Suggestions

Serve with tortilla chips, guacamole and extra salsa on the side. Or skip the tortilla and turn the same fillings into a burrito bowl over romaine.

A taco-night-style spread with bowls of toppings makes it easy for guests to customize.

Make-Ahead, Storage, and Reheating Tips

Cook the chicken, rice and beans up to four days ahead and store them separately in airtight containers. Assemble fresh, or wrap finished burritos in foil and refrigerate for up to three days.

To reheat, unwrap and warm in a 350°F oven for 15 to 20 minutes, or microwave in a damp paper towel for about two minutes. Burritos freeze well for up to three months.

Recommended Drink Pairing

For an alcoholic option, pour a cold Mexican lager with a lime wedge, or a classic lime margarita on the rocks. Both play nicely with the smoky heat.

For a non-alcoholic option, try a sparkling limeade or a glass of agua fresca. Bright, cold and citrusy is exactly what this burrito wants.

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