Beyond delicious and honestly, better than Chipotle! When that chipotle chicken burritos craving kicks in, make these. You can make these are burritos or even burrito bowls for your next meal prep!
I am excited to share another delicious meal prep idea that you'll love! If you’re anticipating a busy week ahead, these flavorful, ingredient-packed chipotle chicken burritos are the ideal solution for quick lunches or dinners and are a great busy weeknight meal. Picture coming home from a long day to a fridge full of these tasty burritos, ready to enjoy. They’re also fantastic for making in bulk, perfect for gatherings, celebrations, or themed dinners with family and friends. These chicken burritos are sure to keep everyone happy and satisfied!
If you are big fan of Chipotle, then you will thoroughly enjoy these, so get ready to dig into these amazing copycat Chipotle chicken burritos! They're bursting with warm tortillas, homemade cilantro lime rice, black beans, savory chipotle chicken, fresh pico de gallo, and perfectly grated Mexican-style cheese. I love these because they pack all the flavor and goodness of the originals but without the oversized portions. Plus, with the way prices are these days, why spend money on just one big burrito when you can prep multiple meals for the whole week? These burritos are a win for your taste buds and your wallet!
Let’s Breakdown the Burrito Filling:
Warm Flour Tortilla: Finding the perfect flour tortilla for your homemade burritos can be a challenge, but I've got you covered! After some searching, I discovered the ideal choice: Whole Foods 365 large flour tortillas. They come in a pack of 6 and are tough enough to hold all your delicious fillings without tearing, yet light and flavorful with a great texture. Heating Instructions: To get them perfectly steamed and warmed, simply wrap them in a damp paper towel and microwave for 30 seconds. They'll be ready for filling and rolling into the perfect burrito! Enjoy the best of both worlds: sturdy tortillas with a soft, tasty bite. One other thing I wanted to note is that it is easiest to fill and roll on a flat surface, I used a wood cutting board.
Cilantro Lime Rice: Making this rice is so easy and simple, because if you have a rice cooker like me, then it does most of the work for you. Once the white rice is cooked, you just add fresh lime juice, fresh cilantro, salt and black pepper. NOTE: if you want to substitute for brown rice, you absolutely can!
Black Beans: I am a big black beans fan, they have tons of benefits such as: fiber, potassium, folate, vitamin B6, coupled with its lack of cholesterol, all support heart health. This fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. I could recommend pinto beans, a bean trio or refried beans if you were looking for a substitution.
Chipotle Chicken: This marinade is one of my new go-to favorites. It is so savory and mouthwatering! I used boneless skinless chicken breast, but you can use chicken thighs if you prefer. To marinate it, cut your chicken into cubes and then place chicken it into a medium bowl and marinate it in: fresh lime juice, chili powder, garlic powder, onion powder, cumin, smoky paprika, black pepper, salt, olive oil, chipotle peppers in adobo sauce. This combination truly makes for the most heavenly, slightly smoky, flavor. TO COOK: heat a pan or large skillet over medium heat and cook for 5-7 minutes or until no longer pink. When ready to put the burritos together, use a slotted spoon to scoop the chicken out so sauce does not get everywhere or make your burrito soggy.
Pico de Gallo: I went simple with the salsa because I wanted the chipotle chicken to be the star of the show. But, if I am being honest the salsa turned out to be just oh so fresh and light! I found myself scooping it up and savoring each bite while doing a little happy dance in my kitchen. I feel like it’s the perfect salsa recipe to cool you down this summer.
Mexican Style Cheese: I use a combination of mild cheddar cheese and monterey jack cheese and freshly grate the blocks of cheese, that is the absolute best way because it taste so good and is the purest form. But, if you do not have the time or tools to do so, you can purchase already shredded cheese from the bag.
How to Store:
This is an easy meal and once cooked, filled and rolled, I roll each burrito individually in foil for maximum freshness and place them in the fridge. This ensures that these will stay food for 3-5 days.
Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a review below and let me know what you think! I would love to see your Pretty Plate and hear from you!
Chipotle Chicken Burritos Recipe (Copycat)
Beyond delicious and honestly, better than Chipotle! When that chipotle chicken burritos craving kicks in, make these! You can make these as burritos or even burrito bowls for your next meal prep.
1 TBSP Mexican cheese (optional) (combination of freshly grated from the block monterey jack and mild cheddar cheese)
Instructions
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.
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.
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.
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.
Finish making your cilantro lime rice, by adding your prepped ingredients to your room temperature rice and mix well.
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.
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.
Take your rolled burrito and place it on a piece of foil and wrap it in foil.
Continue this process until all ingredients are used up. This should make about 8 burritos. Store in the fridge or serve right away.
ENJOY!
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