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image of fresh chicken breasts flour tortillas chipotle peppers in adobo sauce cooked rice black beans corn kernels shredded cheese bell peppers onions garlic limes cilantro guacamole sour cream arranged in clear glass bowls on white marble counter with rustic brown wooden kitchen utensils under soft daylight
Benjamin

Spicy Chipotle Chicken Burritos

These hearty homemade burritos are filled with smoky, shredded chicken marinated in chipotle peppers, paired with cilantro-lime rice, black beans, and cheese for a flavorful weeknight family meal that's better than takeout.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 burritos
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spicy Chipotle Chicken
  • 1.5 lbs boneless, skinless chicken breast or chicken thighs
  • 2-3 chipotle peppers in adobo
  • 2-3 tbsp adobo sauce from the can
  • 2 cloves garlic minced
  • 1/2 onion finely chopped
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 cup chicken broth or water
  • 1/2 lime juiced
  • 1 tbsp olive oil
For the Burrito Fillings
  • 8 large flour tortillas burrito size
  • 3 cups cooked white rice or cilantro lime rice
  • 1 can (15 oz) black beans rinsed and drained
  • 1.5 cups shredded cheese cheddar, Monterey Jack, or pepper jack
  • sautéed bell peppers and onions or fresh corn kernels optional
For Serving (Optional)
  • sour cream, Greek yogurt, or creamy chipotle sauce
  • guacamole, sliced avocado, pico de gallo, fresh cilantro
  • fresh lime for squeezing

Equipment

  • Blender,
  • Large skillet,
  • Zip-Top Bag or Bowl

Method
 

Prepare the Chipotle Marinade
  1. In a blender or food processor, combine the chipotle peppers, adobo sauce, minced garlic, chopped onion, chili powder, cumin, smoked paprika, oregano, and lime juice. Blend until smooth to form a dark paste.
  2. Slice the chicken into thinner cutlets about 1-inch thick for faster cooking.
  3. Place the chicken in a zip-top bag or bowl and rub thoroughly with half of the chipotle paste. Marinate for at least 15 minutes, or up to 4 hours in the fridge.
Cook the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear on each side for 3-5 minutes until cooked through (internal temperature 165°F or 74°C) and browned.
  2. Remove the chicken, shred using two forks, and return to the skillet with the remaining chipotle paste and chicken broth. Simmer for 5-7 minutes, stirring to absorb flavors.
Assemble the Burritos
  1. Warm the tortillas briefly in a skillet or microwave to make them pliable.
  2. Layer each tortilla with cilantro lime rice, shredded chipotle chicken, black beans, optional veggies, and cheese in the center near the bottom edge.
  3. Fold in the sides, then roll tightly from the bottom, tucking as you go. For crispiness, sear in a dry skillet or panini press until golden.
  4. Serve immediately with sour cream, guacamole, cilantro, and a lime squeeze.

Nutrition

Calories: 550kcalCarbohydrates: 65gProtein: 35gFat: 18g

Notes

For meal prep, assemble without fresh toppings and freeze tightly wrapped. Reheat in oven from frozen at 375°F for 35-45 minutes. Adjust chipotle peppers for spice level; thighs yield juicier chicken. Nutrition is approximate per burrito.
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