Chipotle Chicken and Veggie Burritos
Jump to RecipeLooking for a weeknight dinner that hits all the right notes—protein, fiber, and bold flavor in every bite? This Chipotle Chicken and Veggie Burritos recipe delivers smoky heat, creamy chipotle sauce, and a colorful mix of bell peppers, onions, black beans, and corn tucked inside warm flour tortillas. Made with tender chicken breast, protein-rich beans, and pantry staples, it's a balanced, crowd-pleasing option that pairs beautifully with a simple side salad or lime wedges. In this recipe, you’ll sauté the chicken until browned, stir in chipotle sauce and vegetables, then fold in black beans and corn for extra texture and sweetness. A quick warm of the tortillas, a scoop of the filling, a sprinkle of shredded cheese, and you’re ready to roll. It’s naturally adaptable for meal-prep and different diets—freeze the rolled burritos for later, use corn tortillas for a gluten-free version, or dial up or down the heat by adjusting the chipotle sauce. With flavors that feel both comforting and exciting, this recipe makes any weeknight feel like a celebration without spending hours in the kitchen.
Ingredients
chicken breast
For even cooking, pound to an even thickness or slice in half. Pat dry and marinate briefly (15–30 minutes) with a little lime juice, garlic, and cumin to boost flavor and juiciness. Sear in a hot skillet until browned and cooked through, then rest before shredding or slicing; aim for an internal temperature of 165°F. If you prefer juicier meat, substitute boneless, skin-on chicken thighs (they stay tender). For a vegetarian option, use firm tofu or tempeh and marinate as you would the chicken.
chipotle sauce
Chipotle sauce delivers smoky heat. To tone it down, mix with a spoonful of crema or yogurt for creaminess and milder heat. If you don’t have chipotle sauce, blend canned chipotle peppers in adobo with a little tomato sauce, olive oil, and lime juice. You can also thin with water or stock to reach your desired consistency. For extra depth, sauté a touch of garlic with the peppers before adding to the dish.
bell pepper
Choose any color you like; red/orellow peppers are sweeter, green is crisper and cheaper. Remove seeds and membranes, then slice into thin strips or dice. For a deeper sweetness, roast or char the peppers first. If you don’t have bell peppers, substitute poblano or zucchini for a similar texture; you can also sauté with a pinch of sugar to enhance browning.
onion
Yellow or white onions are versatile. Dice or slice and sauté until translucent for a mild base, or cook longer to caramelize for natural sweetness. To reduce tears, chill the onion, cut off top, then slice near the root end. If you prefer a sharper bite, use red onion for a stronger flavor and color contrast.
black beans
Rinse canned beans to remove excess sodium; drain well. Heat with a pinch of cumin, garlic powder, and chili powder for extra flavor. For a binding effect, mash a portion lightly and fold back into the whole beans. If using dried beans, soak and cook until tender, then season well and adjust salt.
corn
Fresh corn off the cob adds sweetness; cut kernels and sauté briefly to pop the kernels, or char in a dry skillet for a smoky note. If using canned or frozen corn, drain and pat dry before adding. For extra flavor, a quick squeeze of lime and pinch of salt can brighten the sweetness.
flour tortillas
Warm tortillas until pliable to prevent tearing—wrap in a damp towel and microwave 20–30 seconds or warm individually in a dry skillet. Don’t overfill burritos to avoid seams bursting. For gluten-free or corn-based options, use corn tortillas or gluten-free wraps; keep them covered to stay soft as you fill.
shredded cheese
A mild cheddar or jack blend melts well and helps bind the filling. For extra melt, sprinkle cheese across the filling while still hot so it starts to goo. If dairy-free, substitute vegan cheese shreds or omit and rely on the chipotle sauce for flavor. Shred cheese just before using for the freshest melt.
olive oil
One tablespoon helps sauté chicken and vegetables without sticking. Use a high-smoke-point oil (such as avocado oil) if you’re cooking at higher heat. If you prefer less fat, you can reduce to 1/2 tablespoon or use a nonstick pan and skip oil, but a touch of oil helps flavor and browning.
salt
Season gradually—start with about 1 teaspoon for the entire mix and adjust after tasting, especially if using canned beans or salted cheese. Salt beans and peppers as they cook to help flavors bloom. Finish with a light final taste and adjust to preference.
pepper
Freshly ground black pepper adds aroma and a touch of bite. Grind over the filling just before serving, and adjust with crushed red pepper flakes if you want more heat. For a milder dish, reduce or omit pepper in the cooking stage and compensate with salt and chipotle heat.
Cooking Steps
Step 1: 1. Heat olive oil in a skillet over medium heat
Pour 1 tablespoon olive oil into a large skillet and place over medium heat until the oil shimmers and just begins to ripple, about 1–2 minutes. If you see wispy smoke, lower the heat slightly.Tips:Use a skillet that fits the chicken in a single layer to promote even browning; cast iron or stainless steel works great. Wait for the oil to shimmer before adding chicken.Notes:Overheating oil can cause the chicken to fry rather than brown and lose flavor.Step 2: 2. Cook the chicken until browned and cooked through
Add the diced chicken breast to the skillet in a single layer; season lightly with a pinch of salt. Cook, stirring occasionally, until browned on all sides and the pieces are cooked through, about 8–10 minutes total. A thermometer should read 165°F (74°C) at the thickest part.Tips:Do not overcrowd the pan; cook in batches if needed to ensure proper browning. Allow space for moisture to evaporate so you get a crust rather than steaming.Notes:If chicken pieces are still pink in the center after browning, cook a bit longer until fully cooked.Step 3: 3. Stir in chipotle sauce, bell pepper, and onion; cook until veggies soften
Add 1 cup chipotle sauce, 1 chopped bell pepper, and 1 chopped onion to the skillet. Stir to combine and cook for about 5 minutes, until the peppers are tender but still have some bite.Tips:For milder heat, mix half the chipotle sauce with a little tomato sauce or broth; for smokier flavor, char the peppers quickly in a dry pan before adding.Notes:Keep the heat moderate so the vegetables soften without burning.Step 4: 4. Add black beans and corn; cook and season
Stir in the drained black beans and corn; cook for another 2 minutes to heat through and blend flavors. Season with salt and pepper to taste, tasting and adjusting as needed.Tips:Rinse beans to remove excess salt if using canned beans; you can also add a pinch of cumin for extra depth.Notes:Don’t overcook the beans; you want them warm but still holding their shape.Step 5: 5. Warm tortillas until pliable
Warm the flour tortillas in a dry skillet over medium heat for about 15–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds until pliable. Keep the tortillas covered to prevent drying.Tips:Trapping steam under a clean towel helps soften and prevent tearing; if using a microwave, heat a stack of 3–4 tortillas at once to speed up assembly.Notes:If tortillas tear, give them another 10–15 seconds to soften further.Step 6: 6. Assemble burritos with chicken and cheese
Spoon a generous portion of the chicken and veggie mixture onto each tortilla, leaving a border to fold. Top with shredded cheese (about 1/4 cup per burrito) and any optional extras like sour cream or cilantro.Tips:Distribute filling evenly to avoid bulging pockets; avoid overfilling so you can roll tightly.Notes:If adding cold toppings, layer them after the burrito is rolled to prevent sogginess.Step 7: 7. Roll burritos tightly and place seam-side down
Fold the sides in, then roll from the bottom up to form a snug burrito. Place seam side down on a plate to help seal. If the filling seems loose, chill for 10 minutes to firm up before rolling.Tips:Moisten fingers slightly to help seal edges if the tortilla feels dry.Notes:Rolling while filling is warm helps with flexibility; if the tortilla cracks, stop and warm it a bit longer.Step 8: 8. Freeze or serve: reheat instructions
If not serving immediately, wrap each burrito in foil or plastic wrap and freeze. To reheat from frozen, microwave covered for 2–4 minutes or bake at 350°F (175°C) for 20–25 minutes until heated through; let stand 1 minute before serving.Tips:Label each package with date; burritos freeze well for 1–2 months.Notes:Ensure the center reaches 165°F (74°C) after reheating for safe consumption.
Frequently Asked Questions
What is the best way to prep chicken and vegetables for this burrito recipe?
Dice the chicken into roughly 1-inch pieces for quick, even cooking. Slice the bell pepper and onion into thin strips. Pat the chicken dry with paper towels before cooking to help it brown nicely.
How long should the chicken cook, and how can I tell it’s done?
Cook the chicken about 8–10 minutes until browned and cooked through. Check that it reaches an internal temperature of 165°F (74°C). Let it rest 2–3 minutes before mixing with the sauce.
How do I know this dish is seasoned correctly, and how can I adjust the spice level?
Season with the recipe’s salt and pepper, then taste and adjust. If you like more heat, gradually add a little more chipotle sauce or a pinch of chili powder. Remember you can always add more, but you can’t remove it easily.
Can I substitute other proteins or vegetables?
Yes. You can swap in chicken thighs (adjust cooking time), or use ground turkey, shrimp, or firm tofu. For veggies, try zucchini, mushrooms, or spinach in place of or in addition to the peppers and onion.
How do I handle canned black beans and corn?
Drain and rinse both the beans and corn under cold water to remove excess sodium and starch. This keeps flavors bright and reduces any canned taste.
How do I assemble the burritos so they don’t fall apart?
Warm the flour tortillas until pliable. Place the filling in a centered line, fold the sides in, then roll tightly from bottom to top. If needed, tuck in the ends as you roll.
Should I heat tortillas in a skillet or microwave?
Both work. Microwave for about 15–20 seconds to make them easy to roll, or warm in a dry skillet for about 30 seconds per side to add a light toast.
How long does this take from start to finish?
About 25–30 minutes total (roughly 10–15 minutes prep and 15–20 minutes cooking). It’s a great quick weeknight meal for beginners.
Can I freeze or store leftovers?
Yes. Freeze assembled burritos wrapped tightly for up to 1–2 months. Reheat in the microwave or oven until heated through. Refrigerate leftovers for 3–4 days.
What if I don’t have chipotle sauce?
You can substitute with chipotle peppers in adobo, or make a quick substitute using 1–2 teaspoons chipotle powder plus 1/2 teaspoon smoked paprika and a splash of lime juice. Adjust to taste.
Additional Information
Dietary Considerations
Gluten-free option: switch flour tortillas to corn tortillas or certified gluten-free tortillas; verify chipotle sauce is gluten-free if using store-bought, and check other toppings for gluten ingredients. Dairy-free option: omit cheese or use a dairy-free cheese alternative; consider a dairy-free crema or mashed avocado as a creamy topping. Vegetarian/vegan option: replace chicken with seasoned mushrooms, tempeh, or extra black beans and corn; ensure the chipotle sauce is vegan if desired. Lower-sodium option: use a low-sodium chipotle sauce and rinse canned beans to reduce sodium; adjust salt accordingly. Allergen awareness: this recipe includes dairy (cheese) and legumes (beans); cross-contact should be avoided for those with dairy or bean allergies. Storage and reheating: refrigerate leftovers in airtight containers for up to 3–4 days; reheat on the stove or in the microwave until hot; frozen burritos (individually wrapped) can be reheated from frozen in the oven or microwave. For kids or sensitive palates, offer milder toppings and keep the chipotle sauce on the side.
Pairings
Pairings for Chipotle Chicken and Veggie Burritos: Beverages — a Mexican lager ( Modelo Especial, Pacifico) or a light pilsner complements the smoky chipotle without overpowering the filling. For wine, try a dry or off-dry white such as Sauvignon Blanc or Albariño, or a light, paying-dose rosé. Non-alcoholic options include lime agua fresca, hibiscus tea, or sparkling water with a squeeze of lime. Protein and toppings — you can bulk up with additional grilled steak, shrimp, or roasted veggies served on the side or rolled into a burrito. Toppings that elevate the dish include fresh cilantro, lime wedges, pico de gallo, sliced avocado or guacamole, Mexican crema or sour cream, and crumbled cotija or shredded cheese. Sides that pair well: cilantro-lime rice, black beans, elote (street corn), or a simple greens salad with avocado. Serving tip — keep the fillings warm and the tortillas pliable, and offer extra chipotle sauce on the side for those who like more heat. Temperature notes — burritos are best warm; toppings can be cooler or at room temperature for contrast.
Serving Suggestions
Serving ideas: (1) Weeknight dinner: warm the tortillas, fill with the hot chicken-veggie mix, roll, and serve with a side of lime-infused rice and beans. (2) Build-your-own burrito bar: lay out bowls of the filling, cheese, avocado, crema, chopped cilantro, lime wedges, and tortillas; guests customize their own burritos. (3) Meal-prep: refrigerate the filling (without tortillas) up to 3–4 days; reheat and assemble with warm tortillas when ready to serve; burritos can be frozen and reheated in the microwave or oven as described. Garnish each plate with a fresh cilantro sprig and a lime wedge for brightness. For extra flair, slice burritos in half to reveal the colorful layers. Sauces on the side keep heat in check for sensitive eaters. Suitable accompaniments include a light salad or elote on the side to add texture and color.
Chipotle Chicken and Veggie Burritos
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Description
Flavorful burritos packed with chipotle chicken and colorful veggies, perfect for a quick meal any day!
Ingredients
- chicken breast: 1 pound
- chipotle sauce: 1 cup
- bell pepper: 1 whole
- onion: 1 whole
- black beans: 1 can
- corn: 1 cup
- flour tortillas: 4 pieces
- shredded cheese: 1 cup
- olive oil: 1 tablespoon
- salt: 1 teaspoon
- pepper: 1 teaspoon
Date Created:
11/30/2025