Chipotle Burrito
Experience the bold and smoky flavors of our Chipotle Burrito, a hearty and satisfying dish bursting with vibrant ingredients. This recipe features juicy chipotle-marinated chicken breast, tender cilantro lime rice, and creamy black beans, all tucked inside a warm, soft flour tortilla. Topped with crisp romaine lettuce, sharp cheddar cheese, fresh guacamole, tangy sour cream, and zesty salsa, each bite delivers a delightful explosion of taste and texture. Perfect for a quick weeknight meal or casual gathering, these burritos are easy to customize and serve with your favorite sides. Whether you're craving smoky spice or comforting goodness, this Chipotle Burrito recipe is destined to become your go-to for irresistible, restaurant-worthy Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breast
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces large flour tortillas
- 2 cups cooked white rice
- 0.25 cup cilantro, chopped
- 1 piece lime, juiced
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 cups romaine lettuce, shredded
- 1 cup guacamole
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Begin by marinating the chicken. In a small bowl, mix the chipotle peppers in adobo sauce, olive oil, garlic powder, cumin powder, salt, and black pepper.
Place the chicken breasts in a large ziplock bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 15 minutes.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked through. Remove from heat and let rest for a few minutes before slicing into thin strips.
In a medium bowl, mix cooked white rice with freshly chopped cilantro and lime juice to create cilantro lime rice.
Warm the tortillas in a dry skillet over low heat or wrap them in aluminum foil and place them in the oven at 350°F (175°C) for 10 minutes.
To assemble the burritos, lay a warm tortilla on a flat surface. Spread a layer of cilantro lime rice in the center of the tortilla.
Add some black beans, followed by a few slices of chipotle chicken.
Top with shredded cheddar cheese, romaine lettuce, guacamole, a dollop of sour cream, and a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll it up tightly from one end to the other to form a burrito.
Repeat the process for the remaining tortillas.
Serve the chipotle burritos warm, optionally with extra salsa or hot sauce on the side.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 7175 mg | 312% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 21.9 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1508 mg | 116% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4218 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
