Better-Than-Chipotle Burrito

Better-Than-Chipotle Burrito
Jane Bruce


For the chicken

  • boneless, skinless chicken breasts
  • 1 Tablespoon  chili powder
  • 2 Teaspoons  paprika
  • 1 Tablespoon  garlic powder
  •   Salt and pepper, to taste
  •   Juice of 3 limes
  • 2 Tablespoons  honey
  • 2 Tablespoons  canola oil

For the rice

  • 1 Tablespoon  butter
  • 2 1/2 Cups  white rice
  •   Salt and pepper, to taste
  •   Juice of 1 lime
  • 1/2 Cup  minced cilantro

For the rest of the burrito

  •   Canola oil, as needed
  • green bell peppers, cut into thin strips
  • large yellow onions, sliced thinly
  • 1 Tablespoon  dried oregano
  •   Salt and pepper, to taste
  • large flour tortillas
  • 1 Cup  sour cream
  • 1/2 Cup  Greek yogurt
  •   Salsa, for garnish
  •   Avocado slices, for garnish

This is not a hate on Chipotle, because boy do I love the stuff, but when I was asked to create a burrito recipe, I couldn't help but try and replicate theirs. I based this recipe exactly off my order at Chipotle — a chicken fajita burrito — and I did the leg work and interviewed a former employee of the chain to get the scoop. That's when I learned that Chipotle is so good, they even keep most of their recipe secrets from their employees, too. Because of that, a lot of this was based off of instinct, but I was happy to hear that my burritos tasted even better than Chipotle's. 

Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.


For the chicken

In a large, non-reactive bowl, combine the chicken and seasonings. Toss well so that they’re evenly distributed. In a separate bowl, whisk together the lime juice, honey, and canola oil. Add to the chicken, toss well again, and marinate in the refrigerator for at least 1 hour before cooking. 

For the rice

In a medium-sized saucepan, combine 5 cups of water with the butter and bring to a boil. Stir in the rice, season with a pinch of salt, and stir. Let the mixture return to a boil, then reduce the heat to low, give it a stir, cover, and simmer until all of the water has been absorbed and the rice is cooked through, about 20 minutes. Add the lime juice and cilantro and stir well. Season with salt and pepper, to taste and set aside until ready to serve. 

For the rest of the burrito

In a heavy cast-iron skillet, heat 1-2 tablespoons of oil over high heat. Add the peppers, onions, and oregano and season well with salt and pepper. Stir the peppers and onions to evenly distribute the seasonings, and then let them cook, stirring as little as possible, so that they get nice and charred from the pan. Remove to an ovenproof dish and set aside. 

Reheat the same cast-iron skillet and add the chicken breasts. Cook the breasts on each side until nicely charred and cooked through, about 10 minutes per side.

Meanwhile, heat  the oven to its lowest setting. Wrap the tortillas in a damp paper towel, and then wrap with aluminum foil and place in the oven to warm. Place the onions and peppers in the oven as well. In a medium-sized serving bowl, mix together the sour cream and yogurt and refrigerate until ready to use.

Cut the cooked chicken into cubes. To assemble the burrito, place a medium-sized spoonful of rice down the center of the tortilla in one straight line, and then top with peppers and onions, chicken, and sour cream — arranging the ingredients in a line as well. Garnish with salsa and avocado slices.

To roll, take the sides of the tortilla that are facing both ends of the ingredient line and fold inward. Then take the perpendicular side of the tortilla closest to you and lift up and over the ingredients, and roll together to form a burrito. 


Calories per serving:

741 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 176g 271%
  • Carbs 774g 258%
  • Saturated 50g 250%
  • Fiber 39g 154%
  • Trans 1g
  • Sugars 87g
  • Monounsaturated 69g
  • Polyunsaturated 31g
  • Protein 313g 627%
  • Cholesterol 858mg 286%
  • Sodium 4,661mg 194%
  • Calcium 1,581mg 158%
  • Magnesium 691mg 173%
  • Potassium 6,432mg 184%
  • Iron 33mg 182%
  • Zinc 18mg 121%
  • Phosphorus 4,191mg 599%
  • Vitamin A 1,092µg 121%
  • Vitamin C 392mg 653%
  • Thiamin (B1) 4mg 287%
  • Riboflavin (B2) 3mg 198%
  • Niacin (B3) 124mg 622%
  • Vitamin B6 10mg 520%
  • Folic Acid (B9) 883µg 221%
  • Vitamin B12 3µg 44%
  • Vitamin D 1µg 0%
  • Vitamin E 26mg 128%
  • Vitamin K 148µg 185%
Have a question about nutritional data? Let us know.
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