Loaded with cilantro lime rice, smoky chicken, and guac—this Chipotle Burrito Copycat tastes just like the real deal (maybe even better)!
These burritos are packed with all your favourite fillings all wrapped up in a warm tortilla for that classic Chipotle experience at home.
Why you’ll love this recipe
- Better than takeout: Packed with customizable fillings for that restaurant-quality flavour at home.
- Great for meal prep: Make ahead and wrap for easy lunches or freezer-friendly dinners all week.
Ingredients and substitutions
- Flour tortillas – Use whole wheat, spinach, gluten-free wraps, or even large lettuce leaves for a low-carb option.
Chipotle Chicken
- Chicken breasts – Swap with boneless thighs, shredded rotisserie chicken, or tofu for a vegetarian option.
- Olive oil – Use avocado oil or any neutral cooking oil.
- Chipotles in adobo sauce – Substitute with chipotle powder or smoked paprika for less heat.
- Garlic – Garlic powder works if fresh isn’t available.
- Chili powder – Use smoked paprika or cayenne for a different heat profile.
- Cumin – Taco seasoning or ground coriander can be used for a twist.
Fajita vegetables
- Bell pepper – Any colour works, or try poblano or mini sweet peppers.
- Red onion – Swap with white onion, yellow onion, or green onions for a milder taste.
Toppings
- Corn salsa – Use canned or fresh corn with diced tomatoes, or a simple salsa fresca.
- Guacamole – Mash avocado with lime and salt, or use store-bought.
- Romaine lettuce – Iceberg, spinach, or shredded cabbage make great swaps.
- Pico de gallo – Store-bought or homemade, or replace with your favourite salsa.
Cilantro lime rice
- White rice – Brown rice, quinoa, or cauliflower rice for a low-carb option.
- Water – Chicken or veggie broth adds extra flavour.
- Lime juice – Lemon juice works in a pinch.
- Cilantro – Leave out if you’re not a fan, or replace with parsley.
How to make this copycat chipotle burrito
Step 1: Prepare the cilantro lime rice.
Add warmed rice to a bowl, then stir in lime juice, salt, and chopped cilantro..
Step 2: Prep the toppings.
Make the corn salsa, guacamole and pico de gallo. Wash and chop the romaine lettuce to have all your fillings ready.
Step 3: Marinate the chicken.
Toss the chicken with olive oil, chipotles, garlic, chili powder, cumin, salt, and pepper.
Step 4: Cook chicken and the vegetables.
Sauté chicken in a skillet then add the veggies.
Step 5: Assemble the burritos.
On each tortilla, layer cilantro lime rice, chicken, fajita veggies, corn salsa, guacamole, pico de gallo, and lettuce. Fold the sides in and roll tightly.
Step 6: Toast and serve.
Heat a skillet and toast the burritos per side until golden and lightly crisped. Slice if desired and enjoy!
Recipe Tips and Varitations
You can make these burritos just the way you like! Here are some ideas:
- Swap the protein: Use grilled steak, shredded beef, carnitas, or even black beans for a vegetarian option.
- Adjust the heat: Add extra chipotles, hot sauce, or jalapeños for more spice, or reduce for a milder version.
- Change up the rice: Substitute brown rice, quinoa, or cauliflower rice to suit your taste or diet.
- Try different tortillas: Use whole wheat, spinach, or gluten-free wraps to change things up.
- Add extra toppings: Sour cream, shredded cheese, pickled onions, or hot salsa can make these even more loaded.
- Make it a bowl: Skip the wrap entirely and serve everything over rice for an easy burrito bowl.
Frequently asked questions
What kind of rice should I use?
Cilantro lime rice with white rice is the classic go-to for this recipe, but you can also use brown rice for a Chipotle-style option.
Can I use rotisserie chicken instead of cooking my own?
Yes! Just shred store-bought rotisserie chicken and toss it with the chipotle sauce or spices for a super easy shortcut.
Can I make this vegetarian or vegan?
Definitely. Swap the chicken for sofritas-style tofu or black beans. Use vegan tortillas and skip the dairy toppings or use plant-based alternatives. Make sure to double check all ingredients for any dairy or meat products just in case.
What to serve with this dish
Aside from corn salsa and guacamole, these Chipotle-inspired burritos go great with these easy sides.
- Fries like Healthy Air Fryer Sweet Potato Fries, Crispy Air Fryer Jicama Fries or Crispy Green Bean Fries
- Salsa like Pineapple salsa or Avocado salsa
- Light salads like Shaved Brussels Sprout Salad or The BEST Arugula Salad
How to store and reheat
Make ahead: You can prep all the fillings in advance and assemble burritos when you’re ready to eat.
Store: Keep assembled burritos wrapped in foil or airtight containers in the fridge for up to 3 days. I’d recommend storing all the fillings separately though and making your burritos fresh when you want to enjoy them though. All fillings should last up to 5 days in the fridge.
Reheat: Warm in a skillet over medium heat until heated through, or microwave for 1–2 minutes.
Freeze and reheat from frozen: Wrap tightly in foil or plastic wrap before freezing. Reheat from frozen in the oven at 350 F for about 20 minutes or microwave sans foil until hot.
More Burrito Recipes
Copycat Chipotle Burrito (Healthier AND Cheaper!)
Ingredients
- 4 flour tortillas 10-inch
Chipotle chicken
- 1 lb chicken breasts sliced into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp chipotles in adobo sauce minced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt and pepper
Fajita vegetables
- 1 bell pepper sliced
- 1/2 red onion sliced
Toppings
- 1/2 cup corn salsa
- 1/2 cup guacamole
- 1 cup romaine lettuce finely chopped
- 1/2 cup pico de gallo store bought
Cilantro lime rice
- 1/2 cup white rice
- 3/4 cup water
- 1 lime juiced
- 1 pinch salt
- 1/4 cup cilantro finely chopped
Instructions
- Add rice and water to a rice cooker or pot on the stove and cook until liquid has absorbed. Once rice is done cooking, let cool at least 2 minutes then stir in lime juice, salt and cilantro.
- Meanwhile, make corn salsa and guacamole. Wash and chop lettuce.
- Mix chicken with olive oil, chipotles, garlic, chili powder, cumin and salt and pepper. Cook in a large skillet for 6-7 minutes until chicken is cooked through then remove from heat.
- In the same skillet as you cooked the chicken, add a bit more olive oil then add bell pepper and red onion. Season with salt, then cook for 5 minutes until softened. Remove from heat.
- To a flour tortilla, divide the rice, chicken, fajita vegetables, corn salsa, guacamole, pico de gallo and lettuce. Fold sides of wrap in and then roll away from you. Repeat 4 times until you've made all burritos.
- Heat a large skillet over medium-heat with a bit of cooking spray, then heat burritos for 1-2 minutes per side until lightly toasted. Serve and enjoy!
Comments & Reviews
Taylor Stinson says
This is spot on!