Giant Chipotle Chicken Burrito Recipe
This Chipotle inspired Giant Chipotle Chicken Burrito Recipe is jammed packed with a nice blend of fresh and savory flavors that leaves you wanting more!
How to Make Chipotle Chicken Burritos
This recipe for Giant Chipotle Chicken Burrito Recipe is irresistibly delicious! Consisting of layers of cilantro lime rice, chipotle chicken, beans, sautéed peppers and onions, queso, pico de gallo, sour cream and guacamole enclosed in a tortilla wrap and finished off with a crispy cheese coating, these burritos are filled with a mix of savory, cheesy and creamy flavors that works so nicely together. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Chipotle Peppers in Sauce
- Sour Cream
- Limes
- Garlic Cloves
- Red Onion
- Green Bell Pepper
- Extra Large Flour Tortillas
- Black or Pinto Beans
- Avocado or Preferred Oil
- Seasonings (Paprika, Salt, Black Pepper)
- Cilantro Lime Rice – I recommend using my cilantro lime rice recipe
- Pico de Gallo – I recommend using my pico de gallo recipe
- Guacamole
- Queso Blanco Cheese
- Mexican Cheese Blend
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Make Chipotle Chicken Marinade – in a small blender or food processor, add the chipotle peppers, chipotle pepper sauce, sour cream, lime juice, oil and seasonings. Blend ingredients together into a smooth mixture. In a large mixing bowl, add the chicken and pour over the chipotle marinade. Thoroughly mix the chicken and marinade together. Cover the bowl and transfer to the fridge to marinade for at least 45 to 60 minutes or overnight. Remove marinaded chicken from the fridge 10 to 15 minutes before cooking to bring to room temperature.
- Make Fajita Veggies – heat up some oil, about 1 tablespoon, in a large pan over medium high heat. Add in the sliced bell peppers and cook while stirring intermittently until the peppers start to soften, about 2 to 3 minutes. At this point add in the onions and seasonings. Continue to cook the veggies until the both the onions and pepper are soften but not mushy, about 4 to 5 minutes or longer as needed. If the veggies starts to dry out before it is fully cooked, add some water into pan as needed and continue to cook. Remove the pan from the heat and transfer the veggies to a bowl to cool. Set aside.
- Cook Chipotle Chicken – heat up some oil, about 1 tablespoon, in a large pan over medium high heat. Add in the marinaded chicken and cook while stirring intermittently until the chicken is fully cooked through, about 10 to 15 minutes or longer as needed. If the chicken starts to dry out before it is fully cooked, add some water into pan as needed and continue to cook. Remove the pan from the heat and set aside to cool the chicken.
- Make Guacamole – in a medium mixing bowl, add the pitted and scooped out avocados. Mash the avocados into a smooth consistency. Add in the onions, jalapeños, cilantro, lime juice and seasonings. Mix well to combine. Set aside.
- Assemble Burritos – in a large pan over medium low heat, gently warm up the tortillas on both sides to help make them easier to work with. On a clean kitchen counter, overlap two burrito sized tortillas to make one extra large tortilla. At the section where the tortillas overlap, spread a little sour cream between the layers to help seal the tortillas together. In the center of the overlapped tortillas, add a portion of rice followed by layers of chipotle chicken, black beans, fajita veggies, queso sauce, pico de gallo, sour cream and guacamole. Fold the outer sides and the bottom of the tortilla over the filling and roll into a closed wrap/burrito. Transfer the closed burrito seam side down to a parchment lined baking sheet and repeat process for (4) burritos.
- Make Cheese Coating – in a large nonstick pan or skillet over medium heat, add a layer of cheese, about 3/4 cup. Melt the cheese and cook until the edges start to crisp up. Place a burrito seam side down on top of the toasted melted cheese. Use a spatula to help coat the burrito in the toasted melted cheese. Transfer cheese coated burrito back to baking sheet and repeat process with remaining cheese and burrito
- Serve – burritos while still warm with a side of guacamole, queso or your favorite sauce. I used my Cilantro Lime Sauce recipe.
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Giant Chipotle Chicken Burrito Recipe
This Chipotle inspired Giant Chipotle Chicken Burrito Recipe is jammed packed with a nice blend of fresh and savory flavors that leaves you wanting more!
Servings: 4
Ingredients
Chipotle Chicken
- 2 pounds chicken breasts, cut into bite-sized pieces
- 4 chipotle peppers, I used canned chipotle peppers in sauce
- 1/4 cup sour cream
- 2 tablespoons chipotle pepper sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons oil, plus more for cooking
- 2 garlic cloves
- 2 to 3 teaspoons paprika, adjust to preference
- 2 teaspoon honey, optional
- 1 teaspoon kosher salt, adjust to preference
- 1/2 teaspoon black pepper
- 1/4 to 1/2 cup water, as needed
Fajita Veggies
- 1 medium green bell pepper, sliced
- 1 medium red onion, sliced
- 1 tablespoon avocado or preferred oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
- 2 to 4 tablespoons water, as needed
Guacamole
- 3 medium ripe avocados, pitted
- 1 small jalapeño pepper, de-seeded, finely diced
- 1/4 cup red onions, finely diced
- 1/4 cup fresh cilantro, finely chopped
- juice (1) lime, about 1 1/2 to 2 tablespoons
- kosher salt, to taste
- black pepper, to taste
- 1/4 teaspoon garlic powder, optional
Assembly
- 8 12 inch extra large flour tortillas, see notes
- cilantro lime rice, see notes
- 1 can, 15.5 ounce black or pinto beans, rinsed and drained
- pico de gallo, see notes
- queso blanco, store bought or homemade
- shredded mexican cheese blend, about 3 cups or more as needed
Instructions
- In a small blender or food processor, add the chipotle peppers, garlic, chipotle pepper sauce, sour cream, lime juice, oil and seasonings (paprika, salt and black pepper). Blend ingredients together into a smooth mixture.
- In a large mixing bowl, add the chicken and pour over the chipotle marinade. Thoroughly mix the chicken and marinade together. Cover the bowl and transfer to the fridge to marinade for 45 to 60 minutes or overnight. Remove marinaded chicken from the fridge 10 to 15 minutes before cooking to bring to room temperature.
- As the chicken comes to room temperature, prepare the fajita veggies. Heat up oil in a large pan over medium high heat. Add in the sliced bell peppers and cook while stirring intermittently until the peppers start to soften, about 2 to 3 minutes. At this point add in the onions and seasonings (salt, black pepper and garlic powder).
- Continue to cook the veggies until the both the onions and pepper are soften and slightly caramelized but not mushy, about 4 to 5 minutes or longer as needed. If the veggies starts to dry out before it is fully cooked, add some water into pan as needed and continue to cook. Remove the pan from the heat and transfer the veggies to a bowl. Set aside.
- In the same pan used to cook the veggies, heat up some oil, about 1 tablespoon, under medium high heat. Add in the marinaded chicken and cook while stirring intermittently until the chicken is fully cooked through, about 10 to 15 minutes or longer as needed. If the chicken starts to dry out before it is fully cooked, add some water into pan, about 1/4 cup, and continue to cook. Remove the pan from the heat and set aside.
- Next, make the guacamole. In a medium mixing bowl, add the pitted and scooped out avocados. Mash the avocados into a smooth consistency. Add in the onions, jalapeños, cilantro, lime juice, salt, pepper and garlic powder. Mix well to combine. Set aside.
- In a large nonstick pan over medium low heat, gently warm up the tortillas on both sides to help make them easier to work with.
- On a clean kitchen counter, overlap two tortillas. At the section where the tortillas overlap, spread a little sour cream between the layers to help seal the tortillas together.
- In the center of the overlapped tortillas, add a layer of the cilantro lime rice (about 2/3 cup) followed by layers of the chipotle chicken, black beans, fajita veggies, and about 3 to 4 tablespoons for each layer of the queso sauce, pico de gallo, sour cream and guacamole.
- Carefully turn the tortilla vertically. Starting on the side of the tortilla closest to you, fold the outer sides and the bottom of the tortilla over the fillings and roll into a closed wrap/burrito.
- Transfer the closed burrito seam side down to a parchment lined baking sheet and repeat process for a total of (4) burritos.
- In a large nonstick pan or skillet over medium heat, add a layer of cheese, about 3/4 cup. Melt the cheese and cook until the edges start to crisp up, about 1 to 2 minutes.
- Working quickly, place a burrito seam side down on top of the toasted melted cheese. Use a spatula to help coat the burrito in the toasted melted cheese.
- Transfer cheese coated burrito back to baking sheet and repeat process with remaining cheese and burritos.
- Serve burritos while still warm with a side of guacamole, queso or your favorite sauce. I used my Cilantro Lime Sauce recipe (see notes). Enjoy!
Notes
- I used this Cilantro Lime Rice, Pico de Gallo and Cilantro Lime Sauce recipes.
- If you can’t find extra large (12 inch) flour tortillas, you can use standard burrito sized (10 inch) flour tortillas. When layering the fillings, use a smaller portion for each layer so that you can close the burrito properly without it bursting. You will likely end up with 5 to 6 burritos instead of (4) extra large burritos
