Chipotle Chicken Burritos Recipe (Copycat)

For the Chipotle Chicken:

• 2 Lbs. Chicken breast, cut in small cubes
• Fresh lime juice from 1 lime
• 1 TBSP chili powder
• ½ TBSP garlic powder
• ½ TBSP onion powder
• 1 TSP cumin
• 1 TSP smoky paprika
• ½ TSP black pepper
• 1 TSP salt
• ⅓ Cup olive oil
• 2 TBSP chipotle peppers in adobo sauce, sauce only

For the Cilantro Lime Rice: 

• 2 cups jasmine rice, cooked
• Fresh lime juice from 2 limes
• ⅓ Cup cilantro, minced
• ¼ TSP black pepper
• ½ TSP salt

For the Pico De Gallo:

• 2 Large ripe tomatoes, diced
• ½ of a white onion, minced
• 2 TBSP jalapenos, minced
• 2 TBSP cilantro, minced
• ½ TBSP fresh garlic, minced
• Fresh lime juice from 1 lime
• ½ TSP salt
• ¼ TSP black pepper

To Assemble the Burritos:

• 2 Packs 365 whole foods flour burrito size tortillas
• ½ Cup Cilantro lime rice (recipe above)
• 2 TBSP black beans
• ½  Cup chipotle chicken (recipe above)
• 2 TBSP pico de Gallo (recipe above)
• 1 TBSP Mexican cheese (optional) (combination of freshly grated from the block monterey jack and mild cheddar cheese)

1. 1. Begin by making your cilantro lime rice. Cook jasmine white rice according to package directions or by how you normally would cook it in your rice maker. While your rice is cooking, mince your cilantro (mince extra for the pico de gallo and set aside), cut your lime in half. When rice is done cooking, let cool at room temperature.
   2. Next, marinate your chicken. Wash your chicken and pay dry with a paper towel. Trim any excess fat and then begin by cutting into small cubes. Place the chicken cubes in a medium sized bowl. Add your remaining marinade ingredients and toss to combine and mix well. Place in the fridge for at least 30 minutes.
   3. Make your pico de gallo. Dice your tomatoes, mince your white onion, jalapeno and garlic. Toss all prepped and remaining ingredients for the pico de gallo in a bowl. Mix well and place in the fridge to cool.
   4. Your chicken should be marinated by now, so heat a pan over medium heat. Add 2 TBSP olive oil and once hot, add your chipotle marinated chicken cubes. Cook over medium heat for 7-8 minutes or until no longer pink and the sauce has thickened a bit to coat the chicken nicely. When done, remove from heat.
   5. Finish making your cilantro lime rice, by adding your prepped ingredients to your room temperature rice and mix well.
   6. To assemble your burrito layer in the proper order with the correct measurements in the middle of your tortilla:  365 Flour Burrito size tortillas steamed, ½ Cup Cilantro lime rice, 2 TBSP Black beans, ½  Cup Chipotle Chicken, 2 TBSP Pico De gallo, 1-2 TBSP Mexican cheese.
   7. To roll: flip both sides of the tortilla up and over first, then with the back end (the end that is closest to your stomach) flip that up and begin to roll forward. NOTE: you will notice some of the filling about to unravel and come undone, but use your hand to stuff the filling back in as you pull the tortilla towards you and roll it forward at the same time so the filling is nice and tight in there. Continue to roll forward and push the sides in until you have a perfectly rolled burrito.
   8. Take your rolled burrito and place it on a piece of foil and wrap it in foil.
   9. Continue this process until all ingredients are used up. This should make about 8 burritos. Store in the fridge or serve right away.
   10. ENJOY!