Spicy Chipotle Chicken Burritos

Large tortillas stuffed with cilantro lime rice, chipotle chicken, guacamole, salsa, black beans, and corn. These spicy chipotle chicken burritos are so filling and deliciously flavorful, perfect for any meal.

Happy Sunday!

What are your plans for this Sunday? Will you be watching the Super Bowl today?

I’ll be honest. I’m not really into football, but my family is. So I’ll probably end up glancing at the screen from time to time and watching the half time show and commercials.

But! Any excuse to snack sounds good to me!

I don’t know if I’ve mentioned this before, but I’m a fan of Chipotle. It was kind of a staple for me and my housemates back in college. Chipotle’s huge burritos were a favorite for us. That was, until I discovered their burrito bowls. Then I became obsessed with those because I could eat without having to dirty my hands and I could do multiple things at once. Plus, I could eat those burritos and burrito bowls in two meals. Soo worth it.

These Spicy Chipotle Chicken Burritos are inspired by those burritos. They are huge and stuffed with so many of my favorite ingredients. If you’re a Super Bowl snacker, then you may already have some of these ingredients. Like, you know, chips and dips. If you have guacamole and salsa left over, save them for these burritos. It’ll make you happy. Promise.

These burritos are filled with chipotle chicken, guacamole, salsa, cilantro lime rice, black beans, and corn. You might have seen my cilantro lime rice a few weeks ago, and chipotle chicken has appeared a few times in different recipes over the past year or so.

• honey chipotle shredded chicken
• honey chipotle chicken avocado toast
• honey chipotle chicken tacos

Can you tell they’re some of my favorites?

Now I can add these spicy chipotle chicken burritos to the list!

The easiest way to make burritos is to do all the prep before hand. Make the cilantro lime rice and the chipotle chicken first.

For the cilantro lime rice, mix together cooked rice, lime juice, chopped cilantro, and salt. Set aside for now.

For the chipotle chicken, add chopped chipotle peppers, adobo sauce, chile powder, onion powder, garlic powder, paprika, and salt to a large bowl. Mix until well combined. Add the chicken breast, and toss until completely coated with the sauce.

In a large skillet, add vegetable oil and allow to heat for about a minute. Add the chicken breasts to the skillet. Allow the chicken to cook for a minute or two until the side facing down is lightly browned. Flip the chicken over to the other side. Pour the rest of the sauce over the chicken, and cover the skillet with a lid.

Allow the chicken to cook for 10 minutes over low heat. Then turn the heat off, but don’t remove the lid. Let the chicken sit with the skillet covered for another 10 minutes.

Remove the lid, and wait until the chicken has cooled until comfort to touch before shredding the chicken. Pour the rest of the chipotle sauce over the chicken for flavor, and toss until combined.

Heat the black beans and the corn either in a skillet or in the microwave.

I arranged all the ingredients including guacamole, salsa, and shredded cheese in bowls with spoons so that I can easily grab ingredients for the burritos.

In a large skillet, warm the tortillas over low heat for 30 seconds to a minute.

Lay the large tortilla on a flat surface. Spread cilantro lime rice near one edge (about 1/4 cup), add shredded chipotle chicken (about 1/4cup), then top with corn, black beans, guacamole, salsa, shredded cheese (about a tablespoon each). Add a handful of chopped salad. You don’t want to add too much of each ingredient. Otherwise the burritos will burst open.

Fold the right side and the left side of the tortilla towards the center.

Now, fold the side closest to you forward and roll tightly until you reach the other side. Place the end side down. The more you make, the easier it gets to fold these burritos. =)

Here’s a great step by step tutorial on how to fold burritos.

Serve these spicy chipotle chicken burritos warm. If there are leftover ingredients, place them all in a bowl, and serve them as a burrito bowl.

These make great leftovers/meal prep for the week.

Enjoy!

See my imperfect first burrito? I accidentally overstuffed it.

Come join me and other food bloggers at Fiesta Friday hosted this week by Ai from Ai Made It For You and Petra from Food Eat Love.

Spicy Chipotle Chicken Burritos

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Large tortillas stuffed with cilantro lime rice, chipotle chicken, guacamole, salsa, black beans, and corn. These spicy chipotle chicken burritos are so filling and deliciously flavorful, perfect for any meal.

Author: Andrea Giang

Recipe type: Entree

Cuisine: Mexican

Serves: 4-5 burritos

Ingredients

Chipotle Chicken

• 2 tablespoons vegetable oil
• 1 pound chicken breast
• 3 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• ½ tablespoon chile powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon salt

Burrito

• 4-5 large burrito tortillas
• 2 - 2½ cups cilantro lime rice
• ¾ cup cooked corn
• ¾ cup cooked black beans

Extras

• Salsa
• Guacamole
• Chopped lettuce/salad
• Shredded Cheese
• Cilantro
• Sour Cream
• Lime

Directions:

For the chipotle chicken

1. Add chopped chipotle peppers, adobo sauce, chile powder, onion powder, garlic powder, paprika, and salt to a large bowl. Mix until well combined. Add the chicken breast, and toss until completely coated with the sauce.
2. In a large skillet, add vegetable oil and allow to heat for about a minute. Add the chicken breasts to the skillet. Allow the chicken to cook for a minute or two until the side facing down is lightly browned. Flip the chicken over to the other side. Pour the rest of the sauce over the chicken, and cover the skillet with a lid.
3. Allow the chicken to cook for 10 minutes over low heat. Then turn the heat off, but don’t remove the lid. Let the chicken sit with the skillet covered for another 10 minutes.
4. Remove the lid, and wait until the chicken has cooled until comfort to touch before shredding the chicken. Pour the rest of the chipotle sauce over the chicken for flavor, and toss until combined.

For the Burritos

1. Heat the black beans and the corn either in a skillet or in the microwave.
2. Arrange all the ingredients including guacamole, salsa, and shredded cheese in bowls with spoons so that the ingredients are easy to reach.
3. In a large skillet, warm the tortillas over low heat for 30 seconds to a minute.
4. Lay the large tortilla on a flat surface. Spread cilantro lime rice near one edge (about ¼ cup), add shredded chipotle chicken (about ¼cup), then top with corn, black beans, guacamole, salsa, shredded cheese (about a tablespoon each). Add a handful of chopped salad. You don’t want to add too much of each ingredient. Otherwise the burritos will burst open.
5. Fold the right side and the left side of the tortilla towards the center.
6. Now, fold the side closest to you forward and roll tightly until you reach the other side. Place the end side down.
7. Serve the burritos warm. If there are leftover ingredients, place them all in a bowl, and serve them as a burrito bowl.
8. These make great leftovers/meal prep for the week.

Notes

*Prepare all the ingredients beforehand and then place them into bowls so that the ingredients are easy to grab
**I used canned corn and black beans and made all of it. I used leftovers for burrito bowls.

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