Print

Chipotle Chicken Burritos

Homemade chipotle chicken burrito cut in half showing juicy marinated chicken, cilantro lime rice, and seasoned black beans inside a flour tortilla
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A homemade copycat chipotle chicken burritos with juicy chipotle-marinated chicken, cilantro lime rice, seasoned black beans, and caramelized fajita vegetables wrapped in a warm flour tortilla. Fresher, cheaper, and better than the real thing.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 0.5 tablespoon chipotle chili powder (or regular chili powder for milder heat)
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil (for cooking chicken)
  • 1 tablespoon olive oil (for vegetables)
  • 2 bell peppers, any color, sliced thin
  • 0.5 red onion, sliced thin
  • 0.25 teaspoon dried oregano (for vegetables)
  • 0.5 teaspoon kosher salt (for vegetables)
  • 14.5 oz canned black beans, drained and rinsed well
  • 0.5 teaspoon chipotle chili powder (for beans)
  • 0.5 teaspoon ground cumin (for beans)
  • 1 tablespoon fresh lime juice (for beans)
  • 1 cup dry white rice
  • 1 tablespoon olive oil (for rice)
  • 2 tablespoons fresh lime juice (for rice)
  • 0.25 cup fresh cilantro, chopped
  • 8 burrito-sized flour tortillas

Instructions

  1. In a bowl or sealable plastic bag, combine chicken pieces, chipotle chili powder, cumin, oregano, salt, pepper, minced garlic, and apple cider vinegar. Toss well to coat evenly. Marinate for at least 30 minutes, or overnight in the refrigerator for the best flavor.
  2. Cook white rice according to package directions. While still hot, stir in olive oil, lime juice, and chopped cilantro. Cover and set aside to keep warm.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden brown and cooked through to 165 degrees F. Remove from heat and let rest in pan juices for 3 to 5 minutes.
  4. In the same skillet over medium-high heat, add 1 tablespoon olive oil. Add sliced bell peppers, red onion, oregano, and salt. Saute for 5 to 6 minutes until softened and lightly caramelized. Set aside.
  5. In a small saucepan over medium heat, combine drained black beans, chipotle chili powder, cumin, and lime juice. Stir and cook for 3 to 4 minutes until warmed through. Taste and adjust salt as needed.
  6. Place tortillas between two damp paper towels and microwave for 30 seconds until soft and pliable.
  7. Lay each warmed tortilla flat on a large square of aluminum foil. Add a compact line of chicken, rice, fajita vegetables, seasoned beans, and any desired toppings in the center. Do not overfill.
  8. Fold the bottom edge up and tuck it snugly under the filling. Fold both sides in toward the center, then roll forward with the seam on the bottom. Wrap tightly in aluminum foil. Serve immediately or store for later.

Notes

  • Marinate the chicken overnight for the most flavorful, authentic chipotle chicken burrito result. Thirty minutes works for a weeknight but overnight is noticeably better.
  • Drain and rinse black beans thoroughly before seasoning. Wet beans will make the tortilla soggy.
  • Chipotle chili powder is spicier than regular chili powder. Start with less and add more to taste.
  • For meal prep, store all components separately in airtight containers and assemble fresh burritos throughout the week for the best texture.
  • To freeze: wrap assembled burritos individually in foil, place in a freezer bag, and freeze for up to 3 months. Thaw overnight before reheating.

Nutrition

Find it online: https://www.benefitiany.com/chipotle-chicken-burritos/