Chipotle Chicken & Rice Burritos
Jump to RecipeChipotle Chicken & Rice Burritos bring bold, weeknight-friendly flavor to a fan-favorite handheld meal. Start with tender chicken breasts seared in a skillet, infused with smoky chipotle sauce, then folded into warm tortillas with fluffy rice, hearty black beans, and melty cheese. A sprinkle of fresh cilantro, a dollop of sour cream, and a squeeze of lime brighten every bite. This recipe is versatile, forgiving, and naturally scalable for feeding a crowd or meal-prepping for the week. Best of all, it centers on pantry-friendly ingredients like chipotle sauce, cooked rice, canned beans, and tortillas, making it easy to whip up in under an hour. Tip: customize the heat by adjusting the chipotle amount, swap in brown rice for extra fiber, or add corn for a touch of sweetness. Whether you’re craving a cozy family dinner or quick leftovers for lunch, these burritos deliver satisfying textures and a punch of smoky, tangy flavor in every bite.
Ingredients
boneless, skinless chicken breasts
To keep chicken moist, flatten to even thickness (pound or halve) and sear quickly, then finish until 165°F. For more flavor, marinate 30–60 minutes in olive oil, lime juice, garlic, salt, and cumin before cooking. Substitutes: chicken thighs (juicier) or rotisserie chicken for time-savings; for a vegetarian version, use pan-fried firm tofu or mushrooms.
chipotle sauce (or adobo sauce)
Adjust heat to taste: start with 1 tablespoon and taste; if using adobo sauce from a can, blend with a little mayo or Greek yogurt to make a creamy chipotle sauce; mix with lime juice and a touch of honey to balance heat; for extra smokiness, sauté a pinch of minced chipotle in the pan; substitution: chili paste or chipotle powder with a splash of water.
cooked white or brown rice
Fluff with a fork and season with a pinch of salt. For extra flavor, cook rice in chicken stock or add lime zest and chopped cilantro after cooking. Brown rice needs longer cooking and benefits from soaking; reheat leftovers with a splash of water or stock to keep moisture.
tortillas (large)
Warm until pliable: 15–30 seconds per side in a dry skillet, or wrap in damp towels and warm in the oven. Do not overheat or they’ll tear. Substitute: corn tortillas or whole-wheat tortillas if desired. Store in a warm place or keep wrapped to stay soft.
shredded cheese (cheddar or mexican blend)
Choose a melt-friendly cheese; pre-shredded can contain anti-caking agents—grating fresh cheese yields better melt. Blend cheeses (e.g., cheddar with Monterey Jack) for better stretch. Sprinkle inside burrito and top with extra crumble of queso fresco after rolling for brightness.
black beans (canned, drained)
Rinse to remove excess sodium; sauté briefly with oil, garlic, cumin, and a pinch of chili powder for depth. Lightly mash a portion for creaminess if desired. Substitutes: pinto or kidney beans; for dry beans, soak and simmer until tender.
fresh cilantro
Chop leaves (and tender stems) finely for brightness; add at the end to keep flavor vibrant. If you dislike cilantro, substitute chopped parsley or chives. Store cilantro in a glass with water in the fridge to extend freshness.
sour cream
Use as a cooling counterpoint. For lighter or dairy-free options, mix plain Greek yogurt with a splash of milk or use dairy-free sour cream. Drizzle or dollop as desired; keep chilled until serving.
lime
Roll to loosen juice, then zest a little for aroma and squeeze over the filling or rice for brightness. Save wedges for serving. Store at room temperature for short term or refrigerate once cut.
Cooking Steps
Step 1: Step 1: Prep and season chicken
Begin your Chipotle Chicken & Rice Burritos by gathering all ingredients and prepping the chicken. Pat the boneless, skinless chicken breasts dry, trim any excess fat, and lightly season with salt, pepper, plus optional aromatics like cumin and smoked paprika for extra depth. For beginners, pounding thicker breasts to an even thickness ensures faster, juicier cooking and even searing. This step sets up a flavorful weeknight burrito recipe that's easy to customize.Step 2: Step 2: Cook the chicken
Heat a large skillet over medium heat and cook the chicken in a single layer until no longer pink, about 6–7 minutes per side (total ~12–15 minutes). Use a meat thermometer to ensure an internal temperature of 165°F (74°C). Let the chicken rest 3–4 minutes, then shred or coarsely chop into bite-sized pieces. Expert tip: resist crowding the pan to get a good sear, which boosts flavor in this easy burrito recipe.Step 3: Step 3: Coat chicken with chipotle sauce
Return the shredded chicken to the skillet and add the chipotle sauce (or adobo sauce). Toss to coat the pieces evenly and cook for 1–2 minutes to meld the smoky heat with the chicken. If you like more kick, add an extra 1 tablespoon of sauce gradually. This step is key for authentic Chipotle-inspired burritos and boosts the recipe’s bold flavor.Step 4: Step 4: Warm the tortillas
Warm large tortillas until pliable to make rolling easier. Microwave for about 15–20 seconds or heat in a dry skillet over medium heat for 15–30 seconds per side. Beginner note: warm tortillas prevent tearing and help the burrito hold together when rolled.Step 5: Step 5: Reheat or fluff the rice
If using pre-cooked rice, reheat to piping hot. Fluff with a fork and season lightly with a pinch of salt. If desired, mix in a touch of lime zest or chopped cilantro for extra freshness. This keeps the burrito filling balanced and satisfying in this Chipotle-style burrito dish.Step 6: Step 6: Assemble the burritos
On each warmed tortilla, layer about 1/2 cup of hot rice, followed by roughly 1/2 cup of chipotle chicken, 1/4 cup black beans, 1/4 cup shredded cheese, and a sprinkle of fresh cilantro. Optional add-ins like corn, diced avocado, or pico de gallo can be included for variety. This assembly order helps ensure every bite has protein, starch, and bean nutrition in this protein-packed burrito.Step 7: Step 7: Add toppings
Top the fillings with a dollop of sour cream and a squeeze of fresh lime juice for brightness and creaminess. The sour cream tempers heat, while lime adds a zesty contrast—perfect for a crave-worthy burrito experience.Step 8: Step 8: Roll the burritos tightly
Fold the sides in and roll the tortilla away from you to enclose the filling, tucking in the ends as you go to form a tight burrito. If making for meal prep, wrap individually in parchment or foil and store in the fridge. A tight roll prevents fillings from leaking during cooking or reheating.Step 9: Step 9: Serve or store leftovers
Serve the burritos warm with extra lime wedges on the side. Leftovers can be refrigerated for 3–4 days or frozen for longer storage. Reheat in the microwave or oven until hot throughout. This easy burrito recipe scales well for weeknight dinners and meal prep.
Frequently Asked Questions
How can I safely handle raw chicken to avoid cross-contamination?
Always wash your hands for at least 20 seconds before and after handling raw chicken, use a separate cutting board for poultry, and clean all prep surfaces with hot, soapy water. If you use any marinade, avoid reusing it on cooked foods unless you boil it first.
What is the safe internal temperature for cooked chicken, and how do I check it?
Cook chicken to 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the meat without touching bone. Let it rest 3–5 minutes before shredding.
How do I shred the chicken easily after cooking?
Let the chicken rest briefly, then use two forks to pull it apart into bite-sized shreds. You can also place warm chicken in a bowl and shred with forks quickly.
How do I cook rice so it comes out fluffy and not mushy?
For white rice: use 1 cup rice to 2 cups water; simmer covered 15–18 minutes, then remove from heat and rest 5 minutes before fluffing with a fork. For brown rice: 1 cup rice to 2.5–3 cups water; simmer 40–45 minutes.
How should I warm tortillas without tearing them?
Warm one tortilla at a time in a dry skillet for 10–20 seconds per side, or wrap a stack in a damp paper towel and microwave 20–30 seconds. They should be pliable for rolling.
How do I assemble burritos so they don’t fall apart?
Don’t overfill. Layer fillings in a line down the center, fold the bottom edge over, tuck in the sides, and roll tightly. If not serving immediately, wrap in foil to keep tight.
How spicy is chipotle sauce, and how can I adjust the heat?
Chipotle sauce can be spicy. Start with 1 tablespoon, then taste and add more gradually. To mellow heat, mix in a little sour cream or a squeeze of lime juice.
What are easy ways to flavor the black beans and cilantro?
Rinse and drain canned beans, then toss with chopped cilantro and a squeeze of lime. For extra flavor, sauté a touch of garlic in a little oil and mix it in.
How should I store and reheat leftovers safely?
Refrigerate leftovers within 2 hours in airtight containers. Reheat to 165°F (74°C) until steaming hot. Leftovers are best within 3–4 days.
Can I customize this burrito for different diets?
Yes. Use chicken thighs if you prefer darker meat, swap in extra beans and veggies for a vegetarian version, choose dairy-free cheese and sour cream if needed, and use brown rice for more fiber.
Additional Information
Dietary Considerations
Dietary considerations: to make gluten-free, use corn tortillas and verify that chipotle/adobo sauce is gluten-free; avoid cross-contamination. For dairy-free diets, omit cheese and sour cream or replace with vegan alternatives. For vegetarians/vegans, substitute the chicken with black beans or sautéed vegetables and use vegan cheese and vegan sour cream. For lower-carbohydrate options, serve as burrito bowls or lettuce-wrapped burritos with cauliflower rice. Always check labels for potential allergens (soy, dairy, gluten) and provide storage guidance: refrigerate leftovers 3–4 days; reheat in microwave or oven; burrito fillings can be frozen for longer storage.
Pairings
Pairings: Beverages: cold Mexican lagers (Modelo Especial, Pacifico) or a lime margarita; non-alcoholic options: horchata or jamaica (hibiscus) agua fresca. Sides: pico de gallo, guacamole or avocado crema, cilantro-lime rice, and elote (Mexican street corn). Extras: salsa verde or chipotle crema, chopped cilantro, lime wedges. Desserts: churros or tres leches cake. Occasions: weeknight family dinner with a toppings bar; game night served as burrito bowls; potlucks by pre-assembling fillings and tortillas separately to heat and serve.
Serving Suggestions
Serving suggestions: keep burritos warm in foil until service; warm tortillas before wrapping and plate on warmed dishes. Serve with lime wedges and a choice of toppings on the side (salsa, guacamole, sour cream, chopped cilantro, pickled jalapeños). For a lighter option or meal-prep, assemble burrito bowls by layering cilantro-lime rice, chicken with chipotle coating, black beans, cheese, and cilantro, then letting guests add toppings. Present with small bowls of salsa and crema and a colorful garnish of cilantro. To entertain a crowd, offer a toppings bar and pre-warm tortillas for easy assembly; kids may enjoy smaller burritos or cut-and-wrap portions.
Chipotle Chicken & Rice Burritos
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Description
Delicious burritos filled with spicy chipotle chicken, fluffy rice, and fresh toppings, all wrapped in a soft tortilla.
Ingredients
- boneless, skinless chicken breasts: 1 pound
- chipotle sauce (or adobo sauce): 2 tablespoons
- cooked white or brown rice: 2 cups
- tortillas (large): 4 pieces
- shredded cheese (cheddar or mexican blend): 1 cup
- black beans (canned, drained): 1 cup
- fresh cilantro: 1 bunch
- sour cream: 1 cup
- lime: 1 piece
Date Created:
11/29/2025