Copycat Chipotle-Style Chicken Burritos

Skip the restaurant prices and make these hearty, flavor-packed burritos at home. Seasoned chicken, cilantro-lime rice, black beans, peppers, onions, and plenty of cheese come together for a burrito that's every bit as satisfying as takeout.

Ingredients

• 2 chicken breasts (1½ lb / 680 g), diced

• 2 Tbsp (30 mL) avocado oil

• 2 tsp (10 mL) chicken seasoning

• 2 tsp (10 mL) Tex-Mex seasoning

• 1 bag frozen peppers & onions (12 oz / 340 g)

• 1 can Taco-style black beans (15 oz / 425 g)

• 2 pouches cilantro-lime rice (8.8 oz / 250 g each)

• Colby Jack cheese, shredded (8 oz / 225 g)

• Quesadilla cheese, shredded (8 oz / 225 g)

• 4 large burrito tortillas

• 2 limes

• 2 Tbsp (30 mL) water

• Optional: mashed avocado, pico de gallo, Mexican crema, Chipotle-style hot sauce

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Instructions

1. Preheat the griddle to 350°F (175°C).

2. Toss the diced chicken with the oil and seasonings until evenly coated.

3. Cook the chicken for 5–7 minutes. Add the frozen peppers and onions and continue cooking until the chicken reaches 165°F (74°C). Finish with fresh lime juice.

4. Warm the black beans while heating the cilantro-lime rice with a splash of oil and water.

5. Steam each tortilla with a few drops of oil and water for 5–10 seconds per side.

6. Layer rice, beans, chicken, cheeses, and optional toppings down the center of each tortilla.

7. Fold the sides in and roll tightly into a burrito.

8. Place seam-side down on the griddle for 1–2 minutes to lightly toast and seal.

9. Wrap in foil if desired and serve with extra crema, hot sauce, avocado, or pico.

Recipe Information

Item	Details
Prep Time	20 minutes
Cook Time	20 minutes
Total Time	40 minutes
Yield	4 large burritos
Griddle Temp	350°F (175°C)

Equipment Needed

• Blackstone or flat-top griddle

• Mixing bowl

• Large spatula

• Box grater

• Aluminum foil (optional)

Pro Tips

• Freshly shredded cheese melts better than pre-shredded.

• Chicken thighs make a great substitute.

• Don't skip steaming the tortillas—it makes rolling much easier.

• Wrapping in foil keeps the burritos hot and helps them hold their shape.

Storage & Reheating

Refrigerate leftovers for up to 4 days. Reheat on a griddle or skillet over medium-low heat until warmed through. Freeze wrapped burritos for up to 2 months.

That's Some Good Groceries!

Making these at home saves money, feeds the whole family, and lets you customize every burrito exactly the way you like it.