Go Back
To craft your Copycat Chipotle Grilled Chicken Burrito, gather these key ingredients: - 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 teaspoons chipotle chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - Juice of 1 lime - 4 large flour tortillas - 1 cup cooked white rice - 1 cup fresh black beans (canned or cooked) - 1 cup corn (canned or freshly cooked) - 1 cup pico de gallo (store-bought or homemade) - 1 cup shredded cheese (cheddar or Monterey Jack) - ½ cup sour cream - Fresh cilantro, for garnish These ingredients create the rich flavors of the burrito. The chicken thighs soak up the spices well. You can personalize your burrito with these optional ingredients: - Sliced jalapeños for heat - Avocado or guacamole for creaminess - Hot sauce for extra spice - Lettuce for crunch - Radishes for a fresh bite Feel free to mix and match to suit your taste. Each choice adds a new layer of flavor. To make your cooking process smooth, have these tools ready: - Mixing bowl for the marinade - Grill or grill pan for cooking chicken - Knife for slicing chicken and veggies - Cutting board for safe prep - Large spatula for flipping - Serving plate for assembly and presentation Using these tools makes the cooking fun and easy. They help you create a stunning burrito that tastes just like Chipotle! For the complete recipe, check out the Full Recipe. Start by making a tasty marinade. In a bowl, mix olive oil, chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt, black pepper, and lime juice. This blend gives the chicken a smoky and spicy flavor. Add your chicken thighs to the bowl and coat them well. Let them sit for at least 30 minutes. If you have more time, marinate them for a few hours to deepen the taste. Next, it's time to grill. Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated chicken thighs. Grill them for about 6-7 minutes on each side. You want the chicken to be fully cooked. Check that the internal temperature reaches 165°F (75°C). After grilling, let the chicken rest for 5 minutes. This helps keep it juicy. Now comes the fun part—assembling your burrito. Warm your flour tortillas on the grill for about 20 seconds on each side. Lay one tortilla flat and start with a scoop of white rice in the center. Add black beans, corn, and the sliced grilled chicken. Top it with pico de gallo, shredded cheese, and a dollop of sour cream. Fold in the sides and roll it up tightly from the bottom. You can grill the wrapped burritos for 2 minutes on each side if you like them crispy. For the full recipe, check out the details above. Marinating chicken is key for flavor. Use a good mix of spices. I like to whisk together olive oil, chipotle chili powder, cumin, and lime juice. This combo adds a smoky and tangy taste. - Marinate for at least 30 minutes. - For richer flavor, let it marinate for a few hours or overnight. - Always coat the chicken evenly for the best taste. Grilling chicken can be simple. Here are some tips: - Preheat your grill to medium-high heat. This helps get a nice sear. - Grill the chicken for 6-7 minutes per side. Check if it's cooked to 165°F (75°C). - Let the chicken rest after grilling. This keeps it juicy and tender. You can make your burrito unique! Here are some ideas: - Try different proteins, like steak or shrimp. - Add more veggies, like bell peppers or spinach. - Swap sour cream for guacamole for a creamy twist. These tips will help you create a delicious burrito that suits your taste. For the full recipe, check out the detailed instructions above. Enjoy your cooking! {{image_2}} You can make a great burrito without meat. Use grilled veggies like bell peppers and zucchini. You can also add mushrooms for extra flavor. For a protein kick, try black beans or pinto beans. They are full of protein and fiber. Use avocado or guacamole for creamy texture. This gives you a fresh taste and keeps it healthy. Want to switch up the meat? You can use beef or pork. For beef, use flank steak marinated in a similar spice mix. Grill it until it’s tender. For pork, use pork loin or shoulder. Cook it low and slow for juicy bites. Tofu lovers can use firm tofu. Just press it to remove water, then marinate and grill. Each protein option adds a unique flavor to your burrito. Are you a fan of heat? Add jalapeños or spicy salsa for a kick. You can also use hotter chili powder in the marinade. For a milder taste, skip the jalapeños and use sweet salsa instead. Adjust the spice level based on your taste. This way, everyone can enjoy their burrito just the way they like it. To keep your leftover burritos fresh, wrap them tightly in foil or plastic wrap. You can also place them in an airtight container. Make sure to store them in the fridge if you plan to eat them within a few days. For longer storage, use the freezer. When you are ready to enjoy your burritos again, remove them from the fridge or freezer. If frozen, let them thaw in the fridge overnight. To reheat, use an oven or air fryer for best results. Heat at 350°F (175°C) for about 15-20 minutes until hot. This method keeps the tortilla crispy and warm. If you want to save some burritos for later, consider freezing them in sections. Wrap each burrito individually in foil or plastic wrap. Then, place them in a freezer bag. This way, you can just grab one when you need a quick meal. They can last up to three months in the freezer without losing taste. To make a Chipotle-style burrito, start with marinated grilled chicken. You want to mix olive oil, chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt, black pepper, and lime juice. Coat your chicken thighs in this mix and let them sit for at least 30 minutes. Next, grill the chicken until it reaches 165°F. Warm flour tortillas on the grill. Lay them flat and add cooked white rice, black beans, corn, grilled chicken, pico de gallo, shredded cheese, and sour cream. Fold in the sides and roll the burrito tight. It's easy and fun! You can swap chicken thighs for chicken breasts or even use tofu for a vegan option. Instead of flour tortillas, try whole wheat or corn tortillas for a healthier choice. You can use brown rice instead of white rice for extra fiber. If you prefer different beans, pinto beans work well too. For a spicy kick, add jalapeños or hot sauce. Yes, you can grill the burritos after you assemble them. This step adds a nice crispiness to the outside. Once wrapped, grill them on medium heat for about 2 minutes on each side. This warms the filling and gives the burritos a great texture. Enjoy them fresh from the grill for the best taste! You learned how to make a Chipotle-style grilled chicken burrito at home. We covered essential ingredients, cooking tools, and step-by-step instructions. I shared tips for marinating and grilling the chicken. You discovered ways to customize your burrito and different variations, like vegetarian options. Finally, we discussed storage and reheating strategies. Enjoy creating your own delicious burritos and don’t shy away from making them unique to your taste! Happy cooking!

Copycat Chipotle Grilled Chicken Burrito

Savor the deliciousness of a Chipotle-inspired grilled chicken burrito right at home! This easy recipe features tender grilled chicken thighs marinated in a zesty blend of spices, wrapped in warm tortillas with fluffy rice, fresh black beans, and vibrant toppings. Perfect for meal prep or a cozy dinner, these burritos are a crowd-pleaser! Click through for detailed instructions and make this tasty dish today!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons chipotle chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Juice of 1 lime

4 large flour tortillas

1 cup cooked white rice

1 cup fresh black beans (canned or cooked)

1 cup corn (canned or freshly cooked)

1 cup pico de gallo (store-bought or homemade)

1 cup shredded cheese (cheddar or Monterey Jack)

½ cup sour cream

Fresh cilantro, for garnish

Instructions
 

In a bowl, whisk together olive oil, chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt, black pepper, and lime juice to create a marinade.

    Add the chicken thighs to the marinade, coating them evenly. Allow the chicken to marinate for at least 30 minutes (or longer for deeper flavor).

      Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken and grill for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes.

        While the chicken is resting, warm the flour tortillas on the grill for about 20 seconds per side until pliable.

          Slice the grilled chicken into strips.

            To assemble the burrito, lay a tortilla flat and add a scoop of white rice in the center, followed by black beans, corn, grilled chicken, pico de gallo, shredded cheese, and a dollop of sour cream.

              Fold in the sides of the tortilla and then roll it up from the bottom, tucking it tightly as you go. Repeat with the remaining tortillas and fillings.

                If desired, grill the wrapped burritos on the grill for an additional 2 minutes on each side to make them crispy and warm throughout.

                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4

                    - Presentation Tips: Cut the burritos in half on a diagonal and serve on a colorful plate. Garnish with fresh cilantro and a lime wedge on the side for a bright pop of color!