Made with succulent chipotle seasoned chicken breast, cilantro lime rice, black beans and a host of other delicious goodies, this Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!
Best Chicken Burritos
Super filling and loaded with Mexican flavors, these delicious wraps are inspired by the insanely popular Chicken Burritos from Chipotle. The tender chicken breast are so flavorful, coated with a host of mouthwatering seasonings, then you have the juicy beans, fluffy cilantro rice and vibrant veggies.
This Chipotle Chicken Burrito is jam packed with the good stuff!
If you’re after other Mexican inspired recipes, why not also try my delicious Mexican Chicken Sheet Pan Nachos or my Mexican Street Corn Chicken Salad.
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download nowWhy you’ll love this Chipotle Chicken Burrito
- A well balanced meal in your hand! These hearty burritos have protein packed chicken, nutritious veggies and filling rice – super satisfying.
- A delicious chipotle copycat. This take on the super popular and super delicious restaurant fave will not disappoint, plus it costs less!
- Load up with you favorite toppings. Guac, sour cream, salsa – you name it! Customize the beauties however you like.
- Delicious chipotle seasoned chicken. Cumin, garlic, chipotle chili powder come together to take this chicken to the next level.
How to make this Chipotle Chicken Burrito
- Marinate the chicken – Combine the marinade ingredients in a plastic bag and add the chicken – allow to marinade for at least 30 mins.
- Cook the chicken – In a hot skillet with olive oil, saute the chicken pieces until golden brown.
- Prep the veggies – Saute the vegetables in the same pan, then add the beans and seasoning.
- Prep the rice – Make the rice according to package instructions then mix in cilantro, lime juice and butter.
- Assemble – Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla, then fold.
- Serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
Can I make burritos ahead of time?
You can make these babies in advance, these Chipotle Chicken Burritos will last tightly covered for 4 days in the fridge. If you want to freshen them up, you place in a dish, with a little bit of l extra salsa and cheese, then reheat in the microwave.
Can you freeze burritos?
It may seem a bit weird but burritos actually freeze really well!
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.
What to serve with this Chipotle Chicken Burrito
These really are a meal in your hands but if you’re looking for a bigger dinner spread then you can totally marries these up with a variety sides and toppings. Here’s some ideas:
Toppings
- Guacamole
- Sour Cream
- Pico de Galo
- Refried Beans
- Salsa Verde
- Cheese – Jack is great!
Sides
- Tortilla Chips
- Mexican Chicken Sheet Pan Nachos
- Corn Salad
- Mexican Corn on the Cobb
- Fruit Salad
- 3 Bean Salad
Make it your own
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!
More recipe notes and tips
- You can replace the cilantro rice with brown rice.
- To save time on the cilantro lime rice, feel free to use packaged pre-cooked rice that can be heated in the microwave.
- Make sure to cut your chicken into bite sized pieces.
- Be sure to drain the black beans well.
- If you don’t have chipotle chili you can sub with regular chili.
- In a pinch you can use rotisserie chicken.
- If you don’t have apple cider vinegar, you can sub to whatever vinegar you have on hand.
- 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.
More Mexican Inspired Chicken Breast Recipes!
Copycat Chipotle Chicken Burritos Recipe
Ingredients
Chicken:
- 1 1/2 pounds chicken breasts cut into bite size pieces
- 1/2 tablespoon chipotle chili powder sub regular chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 2 tablespoon apple cider vinegar sub any vinegar
- 2 tablespoon olive oil
Fajita vegetables:
- 1 tablespoon olive oil
- 2 bell peppers sliced
- 1/2 large or 1 small red onion sliced
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
Black beans:
- 1 can 14.5 ounces black beans, drained
- 1/2 chipotle chili powder sub regular chili powder
- 1/2 teaspoon cumin
- Juice of 1/2 lime
Cilantro Lime Rice: (SEE NOTE)
- 1 cup white or brown rice
- 1 tablespoon olive oil or butter
- Juice of 1 lime
- 1/4 cup chopped cilantro
Extra fixings and toppings:
- 8 large burrito tortillas
- Salsa
- Sour cream
- Monterrey jack cheese
- Guacamole
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.
- 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.
- 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.
- 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.
- Prepare the cilantro lime rice: Prepare the rice according to package directions. Once cooked, stir in the olive oil or butter, lime juice, and 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!`
Notes
- You can replace the cilantro rice with brown rice.
- To save time on the cilantro lime rice, feel free to use packaged pre-cooked rice that can be heated in the microwave.
- Make sure to cut your chicken into bite sized pieces.
- Be sure to drain the black beans well.
- If you don’t have chipotle chili you can sub with regular chili.
- In a pinch you can use rotisserie chicken.
- If you don’t have apple cider vinegar, you can sub to whatever vinegar you have on hand.
- 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!
Amy says
It takes 20-30 minutes to make rice. Why is that Step 5 here? Seems like if you did it as Step 2, it would be ready when everything else is, or pretty close, anyway.
Becky Hardin says
Modify to your liking!
Terri says
Delish and worked out great for my meal prep. I left out the cilantro because to me it’s yucky but it was still good with regular white rice. Thanks for a great recipe
Becky Hardin says
Thanks for letting us know, Terri!
Steve says
bean step, 1/2 Chile powder, is that tbs or tsp?
Becky Hardin says
1/2 teaspoon!
PhinaH says
It was all delicious! The beans, the green peppers and onions, the chicken and rice! Yum I cooked the rice and the chicken in the pressure cooker (separately of course) as my chicken breasts were frozen followed the recipe for seasoning them exactly. Added 1 cup to my chicken breasts which I had three of cook time was on Hi for 10 mins with 10 mins natural release. Rice cook time was Hi for 6 mins with 10 mins natural release. My family Loved everything and I will definitely be making again!
Becky Hardin says
I’m so happy to hear you loved it!