Copycat Chipotle Burrito Recipe

This hearty, packed Copycat Chipotle Burrito Recipe is made with cilantro lime rice, marinated chicken, and black beans, ready in 45 minutes. Slicing the warm tortilla open reveals perfectly layered fillings wrapped tightly together. I used to spend way too much on takeout until I figured out this method.

Better Than Takeaway

I tried rolling burritos at home for years and always ended up with a ripped, messy disaster. The mistake I kept making was using cold, stiff tortillas right out of the package.

Once I learned to steam the tortillas briefly, folding them became incredibly easy. Now my homemade burritos stay securely wrapped from the first bite to the last.

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Copycat Chipotle Burrito Recipe Ingredients

For the Chicken

• 1 pound boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

For the Rice and Beans

• 1 cup long grain white rice, cooked
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 (15-ounce) can black beans, rinsed and drained

For Assembly

• 4 extra-large flour tortillas (12-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup pico de gallo

How To Make Copycat Chipotle Burrito Recipe

1. Marinate the chicken: In a medium bowl, toss the chicken thighs with olive oil, chipotle powder, cumin, garlic powder, and salt. Let it sit for 15 minutes.
2. Cook the chicken: Heat a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove from heat and chop into bite-sized pieces.
3. Prepare the rice: In a medium bowl, gently mix the warm cooked white rice with chopped cilantro and fresh lime juice.
4. Warm the beans: Place the rinsed black beans in a small saucepan over medium heat for 5 minutes until heated through.
5. Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 seconds so they become pliable.
6. Assemble the burrito: Lay a warm tortilla flat. Layer the rice, beans, chopped chicken, cheese, sour cream, and pico de gallo in the center.
7. Roll it tightly: Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go.

Recipe Tips

• Warm your tortillas: Cold tortillas will crack when folded. Always steam or microwave them first.
• Do not overstuff: Keep your filling to about one and a half cups total per burrito to ensure it closes properly.
• Drain wet ingredients: Use a slotted spoon for the pico de gallo and beans so your tortilla does not get soggy.

What To Serve With Copycat Chipotle Burrito

Serve this burrito with a side of crispy tortilla chips and homemade guacamole. A simple romaine salad with a lime vinaigrette also cuts through the heavy, rich fillings perfectly.

How To Store

Wrap any leftover burritos tightly in aluminum foil and store them in the fridge for up to three days. You can also freeze them in an airtight container for up to two months. Reheat in a skillet over low heat until warmed through.

FAQs

• Can I use chicken breast instead of thighs? Yes, you can substitute chicken breast. Just watch the cooking time closely so it does not dry out.
• What kind of tortilla is best? You need an extra-large 12-inch flour tortilla. Smaller sizes will not hold all the fillings.
• How do I stop my burrito from falling apart? Make sure you fold the sides in first, then pull the bottom flap tightly over the fillings before rolling.
• Can I make this vegetarian? Absolutely. Skip the chicken and add fajita veggies like sautéed bell peppers and onions instead.

Nutrition

• Calories: 750 kcal
• Total Fat: 28 g
• Saturated Fat: 10 g
• Cholesterol: 110 mg
• Sodium: 1250 mg
• Total Carbohydrate: 85 g
• Protein: 38 g