Copycat Chipotle Chicken Burrito Recipe
Our copycat recipe for Chipotle Chicken Burritos is all you need to make this delicious, flavorful and healthy fast casual favorite right in your very own home. We have given you recipes for marinated chicken, cilantro lime rice, homemade guacamole and spicy black beans that you can prep ahead of time for a super easy throw-together weeknight meal.
Servings: 6 people
- 6 large Flour Tortillas burrito size
- 1 cup Shredded Cheddar Cheese
- ½ cup Sour Cream
- Salsa your favorite kind
Chipotle Chicken Recipe
- 2 lbs Chicken Breasts boneless, skinless
- ½ med Red onion chopped
- 2 Tablespoons Adobo Sauce from canned adobo chilies
- 3 Tablespoons Avocado Oil
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Lime Juice
- 2 teasspoons Minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Oregano dried
- 1 teaspoon Salt plus more to taste
- ½ teaspoon Black Pepper
- 1 large Lime juice on chicken before serving
Cilantro Lime Rice
- 2 cups White Rice
- 4 cups Chicken Broth
- 1 4 ounce Green Chiles
- ½ bunch Cilantro Minced
- 4 Tablespoons Butter
- 1 Tablespoon Garlic Minced
- 1 large Lime Juice, add after the rice is cooked before fluffing.
- 1 lb Dried Black Beans or 4 cans prepared black beans
- 2 Tablespoons Avocado Oil
- 2 cups yellow onions white will work too
- 6 large garlic cloves minced
- 1 teaspoon Oregano Dried
- 1 teaspoon Chili Powder
- 1 pinch Cayenne Pepper
- 1 teaspoon Cumin
- 2 teaspoons Salt
- 2 large Bay Leaves
- 1 large Lime juiced, add juice before serving.
Prepare the Chipotle Black Beans, Copycat Chipotle Chicken, Copycat Chipotle Cilantro Lime Rice, and Homemade Guacamole per the instructions in each recipe and set each aside in separate containers as you prepare to build your burritos.
Heat a large griddle over medium high heat and add a tortilla. Let warm for about 1 minute, then flip and warm the other side for about 45 seconds. Wrap in a kitchen towel to keep warm, then repeat with the rest of the tortillas.
Place one tortillas on a flat surface. Add rice, chicken, guacamole, beans, and any combination of other toppings that you like, such as shredded cheese, fresh chopped cilantro, sour cream, salsa or hot sauce.
Begin rolling by tucking in the sides of the tortilla and then rolling from one side as you tuck the toppings in.
Wrap in aluminum foil to keep warm, or eat immediately. Enjoy!
In a food processor or blender, add the onion, adobo sauce, avocado oil, brown sugar, lime juice, minced garlic, chili powder, cumin, and oregano. Blend until smooth, then set aside.
Lay chicken on a cutting board, cover with plastic wrap and pound chicken to an even thickness using a meat tenderizer or the bottom of a glass jar. You want to pound the chicken to about ½" - ¾" thickness.
Add pounded chicken to a large resealable plastic bag, then pour marinade ingredients over the chicken. Seal the bag and massage until all the chicken is covered in marinade. Marinate in the fridge for as little as 2 and up to 24 hours
Preheat grill and remove the chicken from the marinade. Season both sides with salt and pepper, then place on the grill and cook over medium high heat for about 5-7 minutes per side, or until the chicken is caramelized and the internal temperature reaches 165 degrees F in the thickest spot.
Take chicken off the grill and tent with foil for 5 minutes. Cut chicken into small, bite-sized pieces, then season to taste with salt and fresh squeezed lime juice just before serving.
Cilantro Lime Rice
In a rice cooker or instatpot, on rice setting, add the rice, chicken broth, green chilies, butter and garlic.
Turn on the rice cooker, or Instatpot on rice setting, and cook like you would plain, normal rice.
When the rice is finished cooking, let it sit for a couple minutes to cool and then add the juice from one lime. Fluff and stir the rice a little with a fork.
This lime rice is perfect as a side dish to just about anything, in a burrito bowl, salad, or taco. Enjoy!
Pour dried beans into a large bowl and sort out the broken beans. Rinse, drain and add to a large pot. Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2 hours, or until the beans are soft. (Note: if using canned beans, you can skip this step)
In a large pot, add the avocado oil and heat over medium heat. Add the minced onions and sauté until golden brown, or about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
Next, add in the cooked (or canned) black beans, oregano, chili powder, cayenne pepper, cumin, salt and a bay leaf or two. Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated and beans are tender.
Remove from the heat and remove the bay leaves. Squeeze lime juice into the beans and serve immediately as a side dish or in burritos, tacos, quesadillas, salads or nachos. Enjoy!
Calories: 1114kcal | Carbohydrates: 130g | Protein: 63g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 3365mg | Potassium: 2157mg | Fiber: 16g | Sugar: 11g | Vitamin A: 810IU | Vitamin C: 30mg | Calcium: 382mg | Iron: 8mg