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5 from 1 vote

Copycat Chipotle Burrito (Healthier AND Cheaper!)

Loaded with cilantro lime rice, smoky chicken, and guac—this Chipotle Burrito Copycat tastes just like the real deal (maybe even better)!
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 427kcal
Author: Taylor Stinson

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!

Notes

Warm the tortillas slightly before rolling to prevent tearing.
Let the cooked fillings cool a bit so the burritos don’t get soggy.
Don’t overfill—spread ingredients evenly for easier rolling and sealing.
Toasting the wrapped burritos in a skillet adds a nice crispy finish.

Nutrition

Calories: 427kcal | Carbohydrates: 50g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 870mg | Potassium: 776mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2431IU | Vitamin C: 51mg | Calcium: 85mg | Iron: 3mg