Smoky Chipotle Chicken Burrito Recipe You’ll Love

Why You’ll Love This this Smoky Chipotle Chicken Burrito

This smoky chipotle chicken burrito brings that perfect balance of heat and flavor that’ll make your taste buds do a little happy dance, combining tender chicken with smoky adobo sauce and fresh pico de gallo.

You’ll love how the recipe transforms simple pantry staples like canned beans and cooked rice into something that tastes like it came straight from your favorite burrito joint, minus the long line and questionable pronunciation of your name.

The best part is watching everyone try to figure out your secret ingredient while you casually mention it’s just one little chipotle pepper doing all that magical smoky work.

Ingredients List

Gathering these simple ingredients is like assembling your own personal burrito dream team, and trust me, each one plays an essential role in creating that restaurant-quality flavor at home.

• 1 tablespoon vegetable oil
• 3/4 cup pico de gallo or fresh salsa, divided
• 1 chipotle chile, chopped plus 1-2 tablespoons adobo sauce
• 1 (14 ounce) can pinto beans, rinsed and drained
• 1 1/2 cups cooked chicken
• 1/4 cup fresh cilantro, chopped
• 4 flour tortillas
• 1 1/3 cups cooked rice, warmed
• 1 1/3 cups monterey jack cheese, shredded

• 1 1/3 cups lettuce, shredded
• Protein power: The chicken and pinto beans create a complete protein combo that’ll keep you satisfied for hours, while the beans add fiber that your digestive system will thank you for later.
• Fresh factor: All that cilantro, lettuce, and pico de gallo means you’re sneaking in vegetables without even trying, plus the fresh ingredients balance out the richness of the cheese and adobo sauce.
• Customization friendly: You can easily swap the monterey jack for a lower-fat cheese, use brown rice instead of white, or load up on extra veggies to boost the nutritional value without sacrificing any of that smoky, satisfying flavor.

Step by Step Directions



Making these smoky chipotle chicken burritos is surprisingly straightforward and takes just minutes to transform simple ingredients into a restaurant-worthy meal.

• Prepare the base: Heat 1 tablespoon vegetable oil in a medium pot over medium-high heat, then add 1/2 cup of the pico de gallo, chopped chipotle chile, and 1-2 tablespoons adobo sauce, cooking until the mixture starts to sizzle (about 2 minutes).
• Build the filling: Add the rinsed pinto beans and 3/4 cup water to the pot, bring to a low boil, then stir in the cooked chicken and cook until slightly thickened (about 2 minutes more).
• Finish the mixture: Remove from heat and stir in the chopped fresh cilantro, seasoning with salt to taste.
• Warm the tortillas: Heat the flour tortillas according to package directions until they’re pliable and warm.
• Assemble strategically: Place 1 1/3 cups warmed rice horizontally across the lower half of each tortilla, leaving a 1 1/2 inch border on all sides for easy rolling.
• Layer the toppings: Evenly distribute the monterey jack cheese, chicken-bean mixture, shredded lettuce, and remaining pico de gallo over the rice.
• Roll like a pro: Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides tightly, then roll up firmly to create a secure burrito.
• Serve and enjoy: Cut each burrito in half diagonally and serve immediately with guacamole if desired.

For even better heat distribution when preparing the filling, consider using an enameled cast iron Dutch oven instead of a regular pot.

Substitutions and Variations

• Switch up the protein: Ground beef, pulled pork, or even leftover rotisserie chicken work beautifully here, though you might need to adjust the cooking time since some proteins are more tender than others.
• Make it vegetarian: Skip the chicken entirely and double up on the beans, or throw in some sautéed bell peppers and onions for extra bulk and flavor.
• Bean alternatives: Black beans, kidney beans, or even refried beans can replace the pintos, depending on what’s lurking in your pantry.
• Heat level adjustments: Too spicy for your taste buds? Use just the adobo sauce without the chipotle chile, or go wild and add extra chipotles if you’re feeling brave.
• Cheese swaps: Cheddar, pepper jack, or even a Mexican cheese blend can easily replace the monterey jack, because to be frank, cheese is cheese and it’s all delicious.
• Tortilla options: Whole wheat, spinach, or even large corn tortillas work if that’s what you have, though the rolling might require a bit more finesse.
• Rice variations: Spanish rice, cilantro-lime rice, or even cauliflower rice for the low-carb crowd can substitute for plain cooked rice.
• Fresh salsa substitute: Jarred salsa works in a pinch, though you might want to drain off excess liquid so your burritos don’t turn into soggy messes.

Additional Things to Serve With This Dish

These burritos are pretty fantastic on their own, but let’s be truthful, who doesn’t love a full spread that makes dinner feel like a proper feast.

• Mexican rice or cilantro-lime rice – because you can never have too much rice, and it helps soak up any filling that inevitably escapes from the burrito.
• Refried beans or black beans – served on the side for those who want to go full carb-loading mode, no judgment here.
• Fresh guacamole – obviously, because what’s a burrito without its green, creamy best friend.
• Sour cream and hot sauce – for those who like to customize their heat level and richness with every bite.
• Mexican street corn (elote) – grilled corn with mayo, cheese, and chili powder that makes you feel like you’re eating at a proper taqueria.
• Simple green salad with lime vinaigrette – to balance out all that hearty, cheesy goodness and make you feel slightly less guilty about seconds.
• Tortilla chips and extra salsa – because chips are basically vegetables if you squint hard enough, right?
• Mexican beer or agua fresca – something cold and revitalizing to wash down all those bold, smoky flavors.

Cooking Tips & Tricks (Chef’s Notes)

A few tricks can turn these burritos from good to absolutely legendary, and trust me, you’ll want to nail these details.

• Don’t skip warming the tortillas – cold tortillas crack faster than my resolve at a dessert buffet, so heat them in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 20 seconds.
• Let that chicken mixture cool slightly before assembling – nobody wants molten filling melting their cheese into oblivion or burning their fingers during the rolling process.
• Keep your filling portions reasonable – I know it’s tempting to stuff these babies like you’re preparing for hibernation, but overfilled burritos are just sad, messy disasters waiting to happen.
• Roll tightly but don’t strangle the thing – you want snug, not so tight that the tortilla tears, because then you’ve basically created an expensive taco salad.
• Slice with a sharp knife – a dull blade will smoosh and tear, turning your beautiful burrito cross-section into something that looks like it went through a blender.
• Make extra chipotle-bean mixture – it keeps for days in the fridge and makes incredible quesadilla filling, taco meat, or even a weird but delicious pasta sauce when you’re feeling adventurous.
• Toast the tortillas after rolling – a quick sear in a hot, dry pan gives you those gorgeous golden spots and helps seal the seam.

Nutritional Facts

Each burrito packs a satisfying balance of protein, carbs, and flavor without completely derailing your daily goals.

• Calories: Approximately 650-700 per burrito
• Protein: 28-32 grams from chicken, beans, and cheese
• Carbohydrates: 75-80 grams primarily from rice, beans, and tortilla
• Fat: 18-22 grams from cheese, oil, and chicken
• Fiber: 8-10 grams thanks to the pinto beans and vegetables
• Sodium: 1,200-1,400mg (mainly from canned beans and cheese)
• Calcium: 25% daily value from Monterey Jack cheese
• Iron: 15% daily value from beans and chicken
• Vitamin C: 12% daily value from pico de gallo and cilantro
• Potassium: 600-700mg from beans, chicken, and vegetables

Fun “Did You Know?”

Beyond these impressive nutritional numbers lies a fascinating world of burrito history and chipotle pepper secrets that’ll make you appreciate this smoky creation even more.

Did you know burritos weren’t actually invented in Mexico? They originated in San Francisco’s Mission District during the 1960s!

Chipotle peppers are simply jalapeños that’ve been smoke-dried for days, giving them their distinctive earthy flavor. A single chipotle contains the same heat as a fresh jalapeño but packs concentrated smokiness.

The word “burrito” means “little donkey” in Spanish, named for resembling the rolled blankets Mexican workers carried on donkeys.