Monday, August 05, 2013

(Copycat) Chipotle’s Chicken Burritos

Amy recently posted these (Copycat) Chipotle’s Steak Burritos and I was immediately smitten. While I've only been to Chipotle once, I love a good burrito.


I decided to make these with chicken rather than steak because we always have chicken in the freezer and steak can be expensive. These were fantastic. Absolutely delicious. We all inhaled our burritos. It took a bit of time to make the rice and chop up the pico de gallo (plus I made guacamole) but once everything was made these were really easy to assemble.


SP said I can make these any time I want. He's had Chipotle a few times for work lunches and said he appreciated that these were less greasy and tasted fresher and tastier. A winner all around. Thank you SO much, Amy!

(Copycat) Chipotle’s Chicken Burritos
As seen on Very Culinary
Makes 4-6 burritos, depending how full you stuff them

1 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
scant 1/8 teaspoon cayenne pepper
pinch of salt and pepper
2 teaspoons vegetable oil
1 pound chicken breasts, cut in half lengthwise

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño chile, seeded and minced
2 tablespoons fresh chopped cilantro

2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4-1/2 teaspoon salt

1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10-inch) flour tortillas

Combine oregano, cumin, garlic powder, onion powder, cayenne, salt and pepper and vegetable oil. Rub spice mixture over both sides of the chicken. Refrigerate while preparing your other ingredients.

Combine the tomatoes, red onion, jalapeño, and chopped cilantro.

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a grill to medium-high. Cook chicken for 5 minutes, flip and cook another 4 minutes. Slice thinly.

Warm tortillas over a gas burner or in the microwave for about 15-30 seconds. Place on a flat surface, evenly distribute the rice and chicken, top with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Serve with tortilla chips and guacamole.
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  1. I'm slightly addicted to Chipotle chicken burrito bowls. I cannot wait to try this recipe!

  2. I can't wait to make these at home. I commented on Amy's blog and said that while Chipotle is a pretty cheap dinner out, as with most things, it probably tastes a thousand times better at home. Yum.

  3. Oh man, I am obsessed with Chipotle anything! I am also a sucker for any type of burrito, haha....carbs with more carbs- yes! I would love to devote an afternoon to making these, thanks for posting!

  4. These look gorgeous!


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