Better-Than-Chipotle Burrito

Ingredients

For the chicken

  • 4 s  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
  • 3 s  green bell peppers, cut into thin strips
  • 2 s  large yellow onions, sliced thinly
  • 1 Tablespoon  dried oregano
  •    Salt and pepper, to taste
  • 8 s  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.

Directions

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. 

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