Copycat Chipotle Chicken Burritos (Print)
Make your own Chipotle burrito at home with marinated chicken, cilantro-lime rice, and all your favorite fixings. Easy, tasty, and perfect for any meal!
# Ingredients:
→ Chicken
01 -
1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
02 -
½ tablespoon chipotle chili powder
03 -
1 teaspoon ground cumin
04 -
½ teaspoon dried oregano
05 -
1 teaspoon kosher salt
06 -
¼ teaspoon black pepper
07 -
2 cloves garlic, minced
08 -
2 tablespoons apple cider vinegar
09 -
2 tablespoons olive oil
→ Fajita Vegetables
10 -
1 tablespoon olive oil
11 -
2 bell peppers, sliced
12 -
½ red onion, sliced
13 -
¼ teaspoon dried oregano
14 -
½ teaspoon kosher salt
→ Beans
15 -
1 (14.5 oz) can black beans, drained
16 -
½ teaspoon chipotle chili powder
17 -
½ teaspoon ground cumin
18 -
1 tablespoon fresh lime juice
→ Cilantro Lime Rice
19 -
1 cup dry white or brown rice
20 -
1 tablespoon olive oil
21 -
2 tablespoons fresh lime juice
22 -
¼ cup chopped fresh cilantro
→ Assembly
23 -
8 burrito-sized flour tortillas
24 -
Salsa (optional)
25 -
Sour cream (optional)
26 -
Monterey jack cheese (optional)
27 -
Guacamole (optional)
# Directions:
01 -
Combine chicken with spices, garlic, and vinegar. Marinate 30 minutes or overnight.
02 -
Heat olive oil and sauté chicken 8-10 minutes until golden and cooked through. Remove from pan.
03 -
In same pan, sauté peppers and onions with oregano and salt for 5-6 minutes until caramelized.
04 -
Heat beans with spices and lime juice. Season to taste.
05 -
Cook rice according to package. Stir in olive oil, lime juice, and cilantro.
06 -
Warm tortillas, fill with chicken, rice, veggies, beans and toppings. Roll and wrap in foil.
# Notes:
01 -
Can be stored in fridge up to 3 days
02 -
Can be frozen up to 3 months
03 -
Customize with your favorite toppings