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–+ servings
Copycat Chipotle chicken burritos.
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4.63 from 151 votes

Copycat Chipotle Chicken Burritos Recipe

This copycat Chipotle chicken burrito recipe is even better than the real deal! Filled with juicy chipotle-seasoned chicken, cilantro lime rice, beans, fajita veggies, and all the best toppings, these loaded burritos are easy to make at home.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 8 people
Calories: 454kcal
Author: Becky Hardin

Ingredients

For the Chipotle Chicken:

  • 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces*
  • ½ tablespoon chipotle chili powder **
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon olive oil

For the Fajita Vegetables:

  • 1 tablespoon olive oil
  • 2 bell peppers any color; sliced
  • ½ red onion sliced
  • ¼ teaspoon dried oregano
  • ½ teaspoon kosher salt

For the Beans:

  • 14.5 ounces canned black beans 1 can, drained
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
  • 1 tablespoon fresh lime juice from ½ lime

For the Cilantro Lime Rice:

  • 1 cup dry white rice or brown rice
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice from 1 lime
  • ¼ cup chopped fresh cilantro

For the Burritos:

  • 8 burrito-sized flour tortillas
  • salsa optional
  • sour cream optional
  • Monterey jack cheese optional
  • guacamole optional

Instructions

  • 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.
    1½ pounds boneless, skinless chicken breasts, ½ tablespoon chipotle chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic, 2 tablespoon apple cider vinegar
    seasoned cubes of raw chicken breast in a glass bowl covered with plastic wrap.
  • Prepare the rice according to package directions. Once cooked, stir in the olive oil, lime juice, and cilantro.
    1 cup dry white rice, 1 tablespoon olive oil, 2 tablespoons fresh lime juice, ¼ cup chopped fresh cilantro
    stirring cooked white rice with oil, cilantro, and lime juice.
  • 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.
    2 tablespoon olive oil
    seared seasoned chicken breast cubes in a pan.
  • To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized. Set aside.
    1 tablespoon olive oil, 2 bell peppers, ½ red onion, ¼ teaspoon dried oregano, ½ teaspoon kosher salt
    seared sliced red pepper and red onion in a pan.
  • 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. Set aside.
    14.5 ounces canned black beans, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, 1 tablespoon fresh lime juice
    cooked black beans in a pot.
  • 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.
    8 burrito-sized flour tortillas, salsa, sour cream, Monterey jack cheese, guacamole
    a flour tortilla topped with seasoned chicken chunks, lettuce, cheese, tomatoes, rice, beans, avocado, and pico de gallo.
  • 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!`
    rolling up a chipotle chicken burrito on top of aluminum foil.

Video

Notes

*Boneless chicken thighs, shredded, canned, or leftover chicken can be used instead.
**Substitute regular chili powder.
Becky's Top Tips:
  • I recommend marinating the chicken for at least 30 minutes, but I usually make it the night before. This makes prep easy, and gives the chicken lots of time to absorb flavor.
  • If you prefer to grill the chicken, marinate and cook it whole, then cut into bite-sized pieces after.
  • Drain the black beans well to avoid soggy tortillas.
  • You can also omit the tortillas entirely and portion this up into containers to make burrito bowls--great for meal prep.
  • Nutritional information does not include optional ingredients.
Storage: Store Chipotle chicken burritos tightly wrapped in aluminum foil in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1burrito | Calories: 454kcal | Carbohydrates: 55g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1093mg | Potassium: 692mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1542IU | Vitamin C: 57mg | Calcium: 114mg | Iron: 4mg