Copycat Chipotle Chicken Burrito
A homemade take on the burrito chain favorite: smoky chipotle chicken, cilantro lime rice, black beans, corn salsa and cheese wrapped in a big flour tortilla.
A big burrito from a fast-casual chain is easy to recreate at home, and you can make six for about the price of two. The heart of it is the chicken, marinated in chipotle peppers in adobo with garlic, cumin and oregano, then seared until charred at the edges.
Add cilantro lime rice, black beans, a quick fresh corn salsa and cheese, then roll it all up tight. Each part takes only a few minutes, and the leftovers make great burrito bowls.
Note: this is our own homemade copycat version, not the official recipe, and this site is not affiliated with or endorsed by Chipotle Mexican Grill.
Why You’ll Love This Recipe
- Smoky, juicy chipotle chicken
- Feeds 6 for less than takeout
- Freezer friendly for quick lunches
- Works as burrito bowls too
Ingredient Notes
Chipotle peppers in adobo: Sold in small cans in the Mexican aisle. They are smoky and spicy; use 1 pepper for mild and 3 for hot. Freeze the leftovers flat in a bag.
Chicken thighs: Boneless thighs stay juicy over high heat. Breasts work too; pound them to an even thickness.
Tortillas: Use large 12-inch burrito-size flour tortillas, warmed so they fold without cracking.
See the recipe card below for full measurements.
How to Make Copycat Chipotle Chicken Burrito
Marinate the chicken
Blend or finely chop the chipotle peppers, adobo sauce, oil, garlic, cumin, oregano, salt and pepper into a paste. Rub it over the chicken and refrigerate at least 30 minutes or up to 24 hours.
Cook the rice
Bring the rice, water, bay leaf and salt to a boil. Cover, lower the heat and simmer 15 minutes. Turn off the heat and rest 10 minutes covered. Remove the bay leaf and fluff with the lime juice and cilantro.
Make the corn salsa
Stir the corn, red onion, jalapeño, cilantro, lime juice and salt together in a bowl.
Cook the chicken
Heat a large cast iron skillet or grill pan over medium-high heat. Cook the chicken 5 to 6 minutes per side, until charred in spots and 165°F (74°C) inside. Rest 5 minutes, then chop into bite-size pieces.
Warm the tortillas
Warm each tortilla in a dry skillet for 15 to 20 seconds per side, or wrap the stack in a damp towel and microwave for 30 to 45 seconds.
Assemble and roll
Down the center of each tortilla, layer rice, beans, chicken, corn salsa, cheese, lettuce and sour cream, leaving 2 inches clear at the sides. Fold the sides in, then roll up tightly from the bottom. Toast seam side down in the skillet for 1 minute to seal.
Tips for the Best Results
- Do not overfill. About 1 1/2 cups of filling is the limit for a 12-inch tortilla.
- Wrap each burrito in foil to keep it warm and together for packing.
- For burrito bowls, skip the tortilla and layer everything over the rice.
- Leftover chipotle chicken is great in quesadillas and salads.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Burritos tearing | Always warm the tortillas so they bend without cracking. |
| Soggy burritos | Drain the beans and salsa well before assembling. |
| Bland rice | Salt the cooking water and add the lime and cilantro while the rice is warm. |
Substitutions
- Chicken thighs: Chicken breasts or thinly sliced flank steak.
- Monterey Jack: Cheddar or a Mexican cheese blend.
- Black beans: Pinto beans.
What to Serve With It
- Easy homemade guacamole
- Tortilla chips
- Ground beef tacos
- Watermelon agua fresca
Storage and Reheating
Fridge: Keep the fillings in separate containers for up to 4 days, or refrigerate wrapped burritos for up to 3 days.
Freezer: Wrap burritos (without lettuce and sour cream) in foil and freeze in a bag for up to 3 months.
Reheat: Unwrap a frozen burrito, wrap it in a damp paper towel and microwave 2 to 3 minutes, turning once, then crisp in a skillet if you like.
Tools That Make This Easier
- Cast iron skilletGives the chicken a charred, grill-style crust.Check price on Amazon
- Rice cookerMakes fluffy rice while you cook everything else.Check price on Amazon
- Tortilla warmerKeeps tortillas soft and warm for rolling.Check price on Amazon
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Copycat Chipotle Chicken Burrito
A homemade take on the burrito chain favorite: smoky chipotle chicken, cilantro lime rice, black beans, corn salsa and cheese wrapped in a big flour tortilla.
Ingredients
Chipotle chicken
Cilantro lime rice
Corn salsa
To assemble
Instructions
- Blend or finely chop the chipotle peppers, adobo sauce, oil, garlic, cumin, oregano, salt and pepper into a paste. Rub it over the chicken and refrigerate at least 30 minutes or up to 24 hours.
- Bring the rice, water, bay leaf and salt to a boil. Cover, lower the heat and simmer 15 minutes. Turn off the heat and rest 10 minutes covered. Remove the bay leaf and fluff with the lime juice and cilantro.
- Stir the corn, red onion, jalapeño, cilantro, lime juice and salt together in a bowl.
- Heat a large cast iron skillet or grill pan over medium-high heat. Cook the chicken 5 to 6 minutes per side, until charred in spots and 165°F (74°C) inside. Rest 5 minutes, then chop into bite-size pieces.
- Warm each tortilla in a dry skillet for 15 to 20 seconds per side, or wrap the stack in a damp towel and microwave for 30 to 45 seconds.
- Down the center of each tortilla, layer rice, beans, chicken, corn salsa, cheese, lettuce and sour cream, leaving 2 inches clear at the sides. Fold the sides in, then roll up tightly from the bottom. Toast seam side down in the skillet for 1 minute to seal.
Nutrition (per serving)
- Calories
- 720 kcal
- Protein
- 42 g
- Carbohydrates
- 78 g
- Total Fat
- 26 g
- Saturated Fat
- 10 g
- Fiber
- 9 g
- Sugar
- 4 g
- Sodium
- 1180 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is in a Chipotle chicken burrito?
A typical order is chicken, rice, beans, salsa, cheese, lettuce and sour cream in a large flour tortilla. This copycat uses the same building blocks. The restaurant's exact recipes are not public.
How do I roll a burrito so it does not fall apart?
Use a warm tortilla, keep the filling in the center, fold in both sides, then roll tightly away from you while tucking the filling in. Sear it seam side down to seal.
Is chipotle chicken spicy?
It has a medium, smoky heat. Use 1 chipotle pepper and skip the jalapeño for a milder version.
Can I freeze burritos?
Yes. Leave out the lettuce and sour cream, wrap each in foil and freeze for up to 3 months.
