Name: Chipotle Style Burritos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup white rice; 2 cups chicken broth; 1½ tbsp unsalted butter; Juice of 1/2 lime; 1/3 cup chopped cilantro; 2 chicken breasts; 3 tbsp olive oil, divided; Juice of 1/2 lime; 1 tsp chili powder; 1 tsp oregano; 1 tsp paprika; 1 tsp kosher salt; ½ tsp cumin; ½ tsp garlic powder; ½ tsp black pepper; ½ tsp cayenne pepper; 1 (15 oz) can yellow sweet corn, drained; ⅓ cup diced red onion; 1 medium jalapeño, seeded and diced; Juice of 1/2 lime; ¼ tsp salt; ¼ cup chopped cilantro; 3 large ripe avocados; Juice of ½ lemon; Juice of ½ lime; ¼ cup finely diced red onion; 2 tbsp chopped cilantro; 1 tbsp finely diced jalapeño; ⅛ tsp salt; 1 (15 oz) can black beans, lightly drained

These homemade Chipotle Style Burritos are packed with juicy, seasoned chicken, cilantro lime rice, black beans, fresh corn salsa, creamy guacamole, Monterey Jack cheese, lettuce, and sour cream. Everything comes together in a warm flour tortilla for a filling, restaurant-style burrito you can easily make at home.

Jump to Recipe

Prep Time: 30 minutes
Marinating Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hours 55 minutes
Servings: 4 burritors

Why You’ll Love This Recipe

Packed with flavor: Every component adds something different, from the smoky-spiced chicken to the bright lime and cilantro.
Fresh and filling: Rice, beans, chicken, vegetables, and guacamole make these burritos hearty enough for a complete meal.
Easy to customize: Add more heat, swap the cheese, or pile on your favorite toppings.
Great for meal prep: Prepare the individual components ahead of time and assemble burritos when you’re ready to eat.

Ingredients

Cilantro Lime Rice

1 cup white rice
2 cups chicken broth
1½ tablespoons unsalted butter
Juice of 1/2 fresh lime
1/3 cup chopped cilantro

Chipotle Chicken

2 boneless, skinless chicken breasts
3 tablespoons olive oil, divided
Juice from 1/2 lime
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper

Corn Salsa

1 (15-ounce) can yellow sweet corn, drained
⅓ cup diced red onion
1 medium jalapeño, seeded and diced
Juice from 1/2 lime
¼ teaspoon salt
¼ cup loosely packed cilantro leaves, chopped

Guacamole

3 large ripe avocados
Juice of ½ lemon
Juice of ½ lime
¼ cup finely diced red onion
2 tablespoons chopped cilantro
1 tablespoon finely diced jalapeño
⅛ teaspoon salt, or to taste

For the Burritos

1 (15-ounce) can black beans, lightly drained
4 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese
½ cup sour cream
1 lime, cut into wedges
3-4 large flour tortillas

How to Make Chipotle Style Burritos

1) Prepare the Individual Components

Prepare the cilantro lime rice, chipotle chicken, corn salsa, and guacamole according to the instructions below. Preparing each component separately makes the final assembly quick and easy.

2) Prepare the Cilantro Lime Rice

Heat the butter in a 12-inch skillet over MEDIUM heat. Add the rice and cook, stirring frequently, for 4–5 minutes, until lightly toasted. Add the chicken broth and bring to a boil. Reduce the heat to LOW, cover, and simmer for about 20 minutes, or until the liquid has been absorbed. Remove from the heat and fluff the rice with a fork. Stir in the fresh lime juice and chopped cilantro.

3) Make the Corn Salsa

Combine the drained corn, diced red onion, jalapeño, lime juice, salt, and chopped cilantro in a bowl. Stir until evenly combined and set aside.

4) Make the Guacamole

Add the avocados to a bowl and mash to your desired consistency. Stir in the lemon juice, lime juice, red onion, cilantro, jalapeño, and salt. Taste and adjust the seasoning if needed.

5) Warm the Black Beans

Add the lightly drained black beans to a small saucepan. Warm over LOW heat, stirring occasionally, until heated through.

6) Cook/Marinate the Chipotle Chicken

Place each chicken breast on a cutting board and carefully slice horizontally through the center to create two thin cutlets. Alternatively, place the chicken between sheets of plastic wrap and gently pound it to about ½-inch thickness.

In a small bowl, whisk together 2 tablespoons olive oil, lime juice, chili powder, oregano, paprika, salt, cumin, garlic powder, black pepper, and cayenne pepper.

Place the chicken in the bowl and mix the marinate until it is fully incorporated. Refrigerate for at least 1 hour and up to 8 hours.

When ready to cook, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for about 4 minutes, undisturbed.

Flip the chicken and cook for another 3–4 minutes, or until well browned and the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for about 5 minutes, then slice into bite-sized pieces.

7) Assemble the Burritos

Warm each flour tortilla in the microwave for 15–30 seconds or briefly on the stovetop until soft and flexible.

Divide the cilantro lime rice, shredded romaine, chipotle chicken, and black beans evenly among the tortillas.

Top each burrito with Monterey Jack cheese, guacamole, corn salsa, and sour cream.

8) Fold the Burritos

Fold the sides in: Pull the left and right edges of the tortilla inward toward the center.

Tuck and roll: Grab the bottom edge closest to you, fold it up and over the filling, and tuck it tightly behind the filling.

Finish the roll: Continue rolling the burrito forward while keeping the sides tucked in. Place it seam-side down to keep it closed.

Pro Tips

Don’t overfill the tortillas. It can make them difficult to roll and more likely to tear.
Warm the tortillas first. A warm tortilla is much more flexible and easier to fold.
Don’t skip the resting time for the chicken. Resting helps keep the chicken juicy when sliced.
Adjust the heat. The cayenne and jalapeño provide the spice, so reduce either one if you prefer a milder burrito.
Make the components ahead. The rice, chicken, salsa, and guacamole can be prepared separately before assembly.

What to Serve with Chipotle Style Burritos

These burrito bowls are filling enough to serve as a complete meal, but you can add:

Tortilla chips and salsa
Mexican street corn
Extra guacamole
Pico de gallo
Chips and queso