Thursday, June 16, 2011

Tried and True Recipe: Chipotle-Inspired Chicken Burritos

We love Chipotle around here, but we really make an effort not to eat out too often.  Although Chipotle is a fairly cheap option and it's not too bad for you (well, the stuff IN it isn't so bad, the size of it is!), I can make a similar meal at home for about half the cost of take-out and no one has to go out in rush hour traffic and stand in a line out to the door to pick it up!

These Chipotle-inspired burritos will definitely be on our regular meal rotation from now on!

To make a Chipotle burrito the way I like it you will need the following:

Pico de Gallo
Cilantro-Lime Rice
Seasoned Grilled Chicken
Black Beans  (Canned or homemade, I cook mine from dried beans in the CrockPot), heated
Burrito Shells (I like to use whole-wheat, but use your favorite homemade or store bought variety)
Cheese (Monterey Jack would probably be closest to what they have at Chipotle, but I used Cheddar Jack)
Sour Cream

Start by making the Pico de Gallo so that it can chill while you're making everything else.

Pico de Gallo
a Stephanie Original

3 Plum Tomatos (or other small, ripe variety), seeded and diced
3 tbsp. Red Onion, diced small
1/2 Jalapeno, ribs and seeds removed, diced small
2 tbsp. Cilantro, finely chopped
Juice of 1/2 Lime
1/2-1 tsp. Kosher Salt (to taste)

Combine all ingredients in a bowl and mix to combine.  Chill at least 30 minutes - 1 hour prior to serving.

Next make the Cilantro-Lime Rice.

Cilantro-Lime Rice
Recipe courtesy of C+C Marriage Factory

1 cup Basmati Rice
Juice of 1/2 Lime
2 cups Water
1 tsp. Salt
3 tbsp Cilantro, chopped
4 tsp Vegetable Oil, divided

In a medium sauce pan, add rice, water, 1 tsp. oil and salt. Turn heat to high and boil until most of the water evaporates. When the water just skims the top of the rice, reduce heat to low, cover, and continue cooking for 15 minutes. Shut off heat and keep covered pan sitting on burner for additional 5 minutes.  Remove from burner and fluff rice with a fork.  Stir in remaining ingredients: lime juice, cilantro, and remaining 3 tsp. of oil.

While rice is cooking have your husband (or DIY if you know how ;) ) heat the grill and cook chicken.  I take some boneless, skinless chicken breasts season with homemade taco seasoning, drizzle with extra-virgin olive oil and then Mark does the rest.  After chicken is cooked, cube it into bite-sized pieces. 

Update 4/5/2013: We've been marinating the chicken rather than just seasoning it and wow does it make for extra tasty chicken!  If you want a quick short cut, just season and oil the chicken as described above, but it's really not that big of a deal to toss it into a quick marinade at the same time that you get the Pico de Gallo together so I highly recommend you do the following:

Chipotle Chicken
Adapted from Simply Scratch

1 large or 2 smaller chicken breasts, sliced in half lengthwise
1 tbsp. Lime juice
small handful of Cilantro, chopped
1 Chipotle pepper in Adobo, minced
1/2 tbsp. Chili powder
3/4 tsp. Cumin
1/2 tsp. Kosher salt
1/2 tsp. Pepper
1/4 tsp. Paprika
1/8 tsp. Dried Oregano
1/8 tsp. Garlic powder
1/8 tsp. Onion powder
OR 1 Tbsp. of taco seasoning can be substituted for the spices if you already have it mixed up and ready to go
2 tbsp. Exra-virgin Olive Oil

In a bowl, combine all ingredients minus chicken.  Once well combined, add the chicken and toss to get it coated well with the marinade.  Refrigerate.  Allow chicken to marinate for 1 hour.  Then proceed to grill and cube as directed above.

To assemble burritos:

To a shell add rice, chicken, black beans, pico de gallo, sour cream, and cheese to your heart's delight. 

Wrap it up, eat, and enjoy! 


  1. Found your blog through Menu Plan Monday. This looks absolutely DELICIOUS and I will definitely be trying it!

    1. This is one of our favorites! It also makes for good leftovers. Let me know how you like it!

      Thanks for stopping by!


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