Listen, I love Chipotle. I won’t lie. However… ever since I started making these copycat chicken burritos at home, I haven’t craved the chain restaurant like I used to! The biggest factor for me isn’t even the flavor (which is better than the real deal), it’s the budget. I can make a whole batch of homemade burritos for a fraction of the cost. When your kids love Chipotle as much as mine, it pays to be able to make it yourself! Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store and Reheat
You can make these babies in advance! Chipotle chicken burritos will last tightly covered for up to 3 days in the fridge or 3 months in the freezer. Let thaw overnight in the refrigerator before reheating in the microwave.
Notes and Tips
I recommend marinating the chicken for at least 30 minutes, although I usually prep it the night before. 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.
How to Make Chipotle Chicken Burritos Step by Step
Marinate the Chicken: In a bowl or sealable plastic bag, combine 1½ pounds of chopped chicken breasts, ½ tablespoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of dried oregano, 1 teaspoon of salt, ¼ teaspoon of pepper, 2 minced cloves of garlic, and 2 tablespoons of apple cider vinegar. Marinate for at least 30 minutes or overnight. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes, or until golden brown and cooked through. Remove the chicken from the pan. Cook the Veggies: To the same pan, add 1 tablespoon of olive oil, 2 sliced bell peppers, ½ of a sliced red onion, ¼ teaspoon of dried oregano, and ½ teaspoon of kosher salt. Sauté for 5-6 minutes, until softened and caramelized. Season the Beans: Add 14.5 ounces (1 can) of drained black beans, ½ teaspoon of chili powder, ½ teaspoon of cumin, and 1 tablespoon of lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed. Cook the Rice: Prepare 1 cup of dry white rice according to the package directions. Once cooked, stir in 1 tablespoon of olive oil, 2 tablespoons of lime juice, and ¼ cup of chopped fresh cilantro. Stuff the Burritos: Place 8 burrito-sized flour 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. Roll the Burritos: 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.
