1½poundsboneless skinless chicken breastscut into bite-size pieces
½tablespoonchipotle chili powder(can sub regular chili powder)
1teaspoonground cumin
½teaspoondried oregano
1teaspoonkosher salt
¼teaspoonground black pepper
2clovesgarlicminced
2tablespoonapple cider vinegar
2tablespoonolive oil
For the Fajita Vegetables
1tablespoonolive oil
2bell peppersany color; sliced
½red onionsliced
¼teaspoondried oregano
½teaspoonkosher salt
For the Beans
14.5ouncescanned black beansdrained (1 can)
½teaspoonchipotle chili powder
½teaspoonground cumin
1tablespoonfresh lime juicefrom ½ lime
For the Cilantro Lime Rice
1cupdry white riceor brown rice
1tablespoonolive oil
2tablespoonsfresh lime juicefrom 1 lime
¼cupchopped fresh cilantro
For Assembly
8burrito-sizedflour tortillas
Salsaoptional
Sour creamoptional
Monterey jack cheeseoptional
Guacamoleoptional
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.
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
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.
2 tablespoon olive oil
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.
1 tablespoon olive oil, 2 bell peppers, ½ red onion, ¼ teaspoon dried oregano, ½ teaspoon kosher salt
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.
14.5 ounces canned black beans, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, 1 tablespoon fresh lime juice
Prepare the cilantro lime rice: 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
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!`
When we're short on time, we like to use rotisserie chicken and packaged pre-cooked rice.
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!
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.