Copycat Chipotle Chicken Burrito

Big, steamy, and packed with smoky chicken, fluffy rice, and bright, zesty toppings—just like your favorite burrito line order at home.

Ingredients

• 4 large flour tortillas (burrito size, ~10–12 inch)
• 1 1/2 lb boneless, skinless chicken thighs (or breasts)
• 2 cups cooked white rice (from ~1 cup dry)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn (or canned, drained)
• 1 cup shredded Monterey Jack (or cheddar)
• 1/2 cup sour cream
• 1 cup lettuce, shredded
• 1/2 cup red onion, finely diced
• 2 medium tomatoes, diced (or 1 1/2 cups)
• 1–2 jalapeños, finely chopped (optional)
• 2 limes (juice + wedges to serve)
• 2 tbsp neutral oil (plus more for searing)
• 2 tsp kosher salt (plus more to taste)
• 1 tsp black pepper
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp cayenne (optional, for heat)
• 2 cloves garlic, minced (or 1 tsp garlic powder)

Method

• 1

  Step 1: Marinate the chicken

  In a bowl, mix the spice mix with 2 tbsp oil, juice of 1 lime, 1 tsp salt, and the pepper. Coat chicken well. Let sit 15–30 minutes (even 10 minutes helps).

• 2

  Step 2: Make quick pico-style salsa

  Combine diced tomatoes, red onion, jalapeño (if using), a pinch of salt, and a squeeze of lime. Stir and let it get juicy while you cook.

• 3

  Step 3: Warm the beans and corn

  In a small saucepan over medium heat, add black beans with 2–3 tbsp water and a pinch of salt. Warm until steamy, 3–4 minutes. In a separate pan (or same after beans), heat corn with a tiny splash of oil and salt until hot and slightly blistered in spots, 4–5 minutes.

• 4

  Step 4: Cook the chicken (get that char)

  Heat a skillet or grill pan over medium-high until very hot. Add a thin slick of oil. Sear chicken 4–6 minutes per side (thighs) or 3–5 minutes per side (breasts), until nicely browned with dark char spots and the thickest part reaches **165°F**. Rest 5 minutes, then chop into bite-size pieces. Toss with a squeeze of lime.

• 5

  Step 5: Season the rice

  Put warm cooked rice in a bowl. Add juice of 1/2 lime, 1/2 tsp salt (or to taste), and a drizzle of oil. Fluff—rice should taste lightly bright and savory, not bland.

• 6

  Step 6: Warm tortillas

  Heat each tortilla in a dry skillet 15–20 seconds per side until soft and pliable (or microwave stacked under a damp paper towel 20–30 seconds).

• 7

  Step 7: Assemble burritos

  On each tortilla, layer: rice (about 1/2 cup), beans, corn, chicken, cheese, sour cream, pico, and lettuce. Keep fillings centered and not too wide.

• 8

  Step 8: Roll tight (like the burrito line)

  Fold in the sides, then roll from the bottom up, tucking tightly as you go. For a pro finish, sear seam-side down in a dry skillet 30–60 seconds until the seam “seals” and the tortilla gets lightly golden.

Tips

• **Chicken thighs = most Chipotle-like** (juicier and better char). Breasts work—just don’t overcook.
• **Make-ahead:** Cook chicken, beans, corn, and rice up to 3 days ahead. Reheat and assemble fresh for best texture.
• **Burrito structure tip:** Use less wet salsa and keep sour cream in a line (not a blob) so it doesn’t burst.
• **Serve with:** Extra lime wedges and any hot sauce you like (pantry-friendly).

Nutrition (per serving, estimate)