Description
This Chipotle Chicken Burrito is packed with smoky, spicy, and savory flavors, just like your favorite restaurant! Juicy marinated chicken, cilantro-lime rice, black beans, and fresh toppings come together in a warm tortilla for a satisfying meal. Perfect for meal prep or a quick weeknight dinner!
Ingredients
Scale
For the Chipotle Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
- 3 tbsp chipotle peppers in adobo sauce
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ancho chile powder
- 1 tsp chili powder
- 4 cloves garlic, minced
- 1 small onion, diced
- Juice of 2 limes
- 1 tsp salt
- ½ tsp black pepper
For the Burrito Filling:
- 4 large flour tortillas (10-inch)
- 1 cup cooked white rice
- ½ cup black beans, drained and rinsed
- 1 cup cooked corn kernels
- ¼ cup fresh cilantro, chopped
- 3 tbsp lime juice
- ½ cup shredded cheddar cheese
- ½ cup sour cream (optional)
- ½ cup guacamole (optional)
- ¼ cup diced onions
- ½ cup salsa
Instructions
Marinate the Chicken:
- In a bowl, mix chipotle peppers, olive oil, smoked paprika, chili powders, garlic, onion, lime juice, salt, and pepper.
- Add chicken and coat well. Cover and refrigerate for at least 4 hours (or overnight for best results).
2. Cook the Chicken:
- Heat a skillet or grill over medium-high heat.
- Cook chicken for 5-7 minutes per side, until charred and cooked through (internal temperature 165°F / 74°C).
- Let rest for 5 minutes, then chop into small pieces.
3. Prepare the Rice & Beans:
- Cook rice according to package instructions.
- Stir in lime juice and chopped cilantro.
- Warm black beans in a small pot over low heat, seasoning with salt and cumin if desired.
4. Assemble the Burritos:
- Lay out a flour tortilla and spread a scoop of rice in the center.
- Add black beans, corn, and chopped chicken.
- Top with shredded cheese, sour cream, guacamole, onions, and salsa.
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly.
5. Toast & Serve:
- Heat a dry skillet over medium heat.
- Place the burrito seam-side down and cook for 1-2 minutes, until golden brown.
- Flip and toast the other side. Serve warm!
Notes
- Spice Level: Adjust the chipotle peppers to your taste.
- Healthier Option: Use whole wheat tortillas and swap white rice for cauliflower rice.
- Meal Prep Tip: Store burritos wrapped in foil and freeze for up to 3 months. Reheat in an oven at 350°F for 40 minutes or in a microwave for 2-3 minutes.
- Prep Time: 20 minutes
- Marination Time: 4 hours (or overnight)
- Cook Time: 20 minutes
- Category: Main Dishes
- Cuisine: Mexican, Tex-Mex