Chipotle Chicken Burrito Recipe

Make the marinade

In a bowl, whisk together minced chipotle peppers, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, oregano, smoked paprika, kosher salt, and black pepper until smooth.

Marinate the chicken

Trim excess fat from chicken thighs and place them in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring pieces are well coated. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours for deeper flavor.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if using a stainless pan. Remove chicken from marinade (reserve marinade) and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred. If the chicken is thick, cover briefly and reduce heat to finish cooking evenly.

Rest and shred

Transfer cooked chicken to a cutting board and let rest 5 minutes. Shred or thinly slice the chicken. If you like extra saucy chicken, briefly simmer reserved marinade in a small saucepan for 2 minutes to kill bacteria, then toss with shredded chicken.

Rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine rinsed rice, water, salt, and butter (or oil). Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let rice sit, covered, 5 minutes. Fluff with a fork, then stir in lime juice, lime zest, and chopped cilantro. Taste and adjust salt or lime as desired.

Heat a small skillet over medium. Add 1 tsp olive oil and warm the drained black beans for 2–3 minutes. Season with 1/2 tsp ground cumin, 1/4 tsp garlic powder, and 1/4 tsp salt. Gently mash a few beans with the back of a spoon for texture and heat through. Remove from heat.

Prepare the vegetables: shred the lettuce, dice the tomato, finely dice the red onion, chop cilantro, and slice or mash the avocado to make guacamole. Keep sour cream, cheese, and hot sauce accessible for assembly.

Warm the tortillas: heat a dry skillet over medium-high heat and warm each flour tortilla 15–20 seconds per side until pliable, or wrap a stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Optionally brush lightly with butter or oil and toast for extra flavor.

Build the burrito: lay a warm tortilla flat. In a line down the center, layer 1/4 cup cilantro-lime rice, 1/4 cup seasoned black beans, 3–4 oz shredded chipotle chicken, shredded lettuce (about 1/2 cup), diced tomato (about 2–3 tbsp), a spoonful of sour cream (about 2 tbsp), 2 tbsp shredded cheese, chopped cilantro, and slices or 1/4 mashed avocado. Add hot sauce or extra adobo if you like it spicier.

Fold the burrito: fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to close. Place seam-side down on the skillet and press gently for 30–40 seconds to seal and crisp the tortilla, rotating to brown both sides if desired.

Serve: cut burrito in half on the bias and serve immediately with extra lime wedges, salsa, or chips on the side.