Chipotle’s Chicken Burritos (Copycat)

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Makes 4-6 burritos, depending how full you stuff them

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Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • scant 1/8 teaspoon cayenne pepper
  • pinch of salt and pepper
  • 2 teaspoons vegetable oil
  • 1 pound chicken breasts, cut in half lengthwise
  • 4 roma tomatoes, cored and diced small
  • 1 cup finely diced red onion
  • 1 jalapeño chile, seeded and minced
  • 2 tablespoons fresh chopped cilantro
  • 2 cups cooked basmati rice, warm
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon vegetable oil
  • 2 tablespoons fresh chopped cilantro
  • 1/4-1/2 teaspoon salt
  • 1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed
  • 1/2 cup sour cream
  • 4 (10-inch) flour tortillas

Preparation

Step 1

Combine oregano, cumin, garlic powder, onion powder, cayenne, salt and pepper and vegetable oil. Rub spice mixture over both sides of the chicken. Refrigerate while preparing your other ingredients.

Combine the tomatoes, red onion, jalapeño, and chopped cilantro.

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a grill to medium-high. Cook chicken for 5 minutes, flip and cook another 4 minutes. Slice thinly.

Warm tortillas over a gas burner or in the microwave for about 15-30 seconds. Place on a flat surface, evenly distribute the rice and chicken, top with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Serve with tortilla chips and guacamole.

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