Chipotle Chicken Thighs For Burritos Recipes

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COPYCAT CHIPOTLE CHICKEN BURRITOS RECIPE



Copycat Chipotle Chicken Burritos Recipe image

This Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!

Provided by Becky Hardin

Categories     Main Course

Time 1h

Number Of Ingredients 27

1 1/2 pounds chicken breasts (cut into bite size pieces)
1/2 tablespoon chipotle chili powder (sub regular chili powder)
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
2 tablespoon apple cider vinegar (sub any vinegar)
2 tablespoon olive oil
1 tablespoon olive oil
2 bell peppers (sliced)
1/2 large or 1 small red onion (sliced)
1/4 teaspoon oregano
1/2 teaspoon salt
1 can (14.5 ounces black beans, drained)
1/2 chipotle chili powder (sub regular chili powder)
1/2 teaspoon cumin
Juice of 1/2 lime
1 cup white or brown rice
1 tablespoon olive oil or butter
Juice of 1 lime
1/4 cup chopped cilantro
8 large burrito tortillas
Salsa
Sour cream
Monterrey jack cheese
Guacamole

Steps:

  • Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
  • Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
  • Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
  • Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.
  • Prepare the cilantro lime rice: Prepare the rice according to package directions. Once cooked, stir in the olive oil or butter, lime juice, and cilantro.
  • Assemble the burritos: Place the tortillas between damp paper towels and microwave for 30 seconds to make them soft and pliable. Place each tortilla on large squares of tin foil. Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla. For each burrito, bring the bottom half of the tortilla up over the pile of fillings and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and roll up the burrito so it's seam side down and in the middle of the tin foil. Package up the burrito in the tin foil. Enjoy!`

Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 23 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 753 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHIPOTLE CHICKEN BURRITOS



Chipotle Chicken Burritos image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY



Chipotle Chicken Burritos Recipe by Tasty image

Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 burritos

Number Of Ingredients 15

1 can fire-roasted diced tomatoes, drained
1 chipotle pepper in adobo sauce
½ teaspoon ground cumin
½ teaspoon garlic powder
¾ teaspoon kosher salt
1 package Kroger® Hardwood Smoked Pulled Chicken
3 cups rice, cooked
1 lime, zested
½ lime, juiced
⅓ cup fresh cilantro, chopped
4 flour tortillas, burrito-sized
1 cup monterey jack cheese, shredded
⅓ cup pico de gallo
½ oz avocado, diced
⅓ cup sour cream

Steps:

  • Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
  • Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
  • In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
  • Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
  • Enjoy!

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY



Chipotle Chicken Burrito Bowl Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken thighs
5 tablespoons olive oil, divided
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon oil
3 cups brown rice, cooked
1 cup green pepper, diced
1 cup cherry tomato, halved
½ cup canned black bean, drained and rinsed
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro
1 lime, juiced
salt, to taste
pepper, to taste

Steps:

  • In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
  • Cube the chicken thighs on a cutting board and set aside.
  • In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
  • Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
  • Toss until well mixed.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams

COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

SLOW COOKER CHIPOTLE CHICKEN BURRITOS



Slow Cooker Chipotle Chicken Burritos image

This is a savory Mexican dish that you can prepare in your crock pot. It's easy and delicious. I like using boneless chicken thighs because my local Sam's Club has them reduced every so often which makes for a cheap quick meal, but you can use boneless chicken breasts as well.

Provided by Cooking Mama 3

Categories     One Dish Meal

Time 6h20m

Yield 10 burittos, 10 serving(s)

Number Of Ingredients 12

10 chicken thighs, boneless and skinless
1 ounce ready-to-use baked pizza crust, durkee grill creations chipotle marinade mix
10 ounces cream of chicken soup
1 cup sour cream
1 teaspoon dehydrated onion
1 dash Lawry's Seasoned Salt
16 ounces refried beans
2 cups shredded cheddar cheese
10 flour tortillas (10 inch)
3 cups shredded lettuce
1 tomatoes, chopped
1/2 cup sour cream (optional)

Steps:

  • Put a Reynolds crock pot liner into crock pot. Season chicken thighs with a light dash of seasoning salt in the bottom of your crock pot. Then sprinkle ONLY ½ of the Chipotle seasoning packet over the chicken thighs. In a small bowl combine soup, sour cream, minced onions and the other ½ of the of Chipotle seasoning packet, mixing well. Then spoon creamy mixture over top of the chicken thighs. If chicken is frozen, cook on high for 4-5 hours. If chicken is thawed then cook on low for 6 hours. After chicken is fully cooked (should fall apart) then remove chicken and shred with 2 forks. In crock pot stir in refried beans, shredded cheese and chicken pieces into mixture, cooking for an additional 15 minutes on low. This will thicken up the chicken mixture. In the middle of each tortilla top with chicken mixture and roll up tightly. Then top with lettuce, sour cream and tomato.

Nutrition Facts : Calories 407.5, Fat 23.4, SaturatedFat 7.9, Cholesterol 93.2, Sodium 687, Carbohydrate 25.9, Fiber 3.5, Sugar 2.2, Protein 22.6

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Top Asked Questions

How do you make Chipotle chicken thighs?
Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth. Pound chicken thighs flat with a meat mallet and trim excess skin.
How do you make a chicken burrito at Chipotle?
This Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in! Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
What is the best thing to put in a Chipotle Burrito?
Here's what you need to make your own perfect Chipotle chicken: chicken thighs, rice bran oil (or olive oil), cumin, garlic, salt, pepper, oregano, distilled vinegar, and chipotle chili. You're going to need plenty of other ingredients to build the full burrito, but let's get to the chicken first.
How do you make Chipotle Chicken Salad?
Directions 1 Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. ... 2 Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade ... 3 Pound chicken thighs flat with a meat mallet and trim excess skin. ... More items...

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