These chipotle chicken burritos feature spicy chipotle marinated chicken, fluffy rice, pinto beans, shredded lettuce, and a creamy chipotle sauce layered in soft flour tortillas.

It’s always a good day when a burrito that stacked and loaded is staring ya in the face and I can confirm, this chipotle burrito is definitely a good thing to have in your face.

Spice-lovers, we’re bringing the heat today because not only do we have chipotle in the chicken marinade but we ALSO have a pretty fantastic creamy chipotle ranch dressing drizzled into every inch of this burrito madness.

I’m canceling taco night for the foreseeable future and it’s all about these burritos because holy moly, do they bring the explosive flavors to the party.

These Burritos Feature…

Juicy chipotle-marinated chicken thighs
Fluffy rice, pinto beans, and creamy guacamole
Shredded Monterey jack and romaine lettuce
A spicy, creamy chipotle sauce

Making the Burritos

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Mayonnaise
Greek yogurt
Chipotle in adobo sauce
Lime juice
Honey
Garlic
Cilantro
Chicken thighs
Rice
Pinto beans
Guacamole
Romaine lettuce
Monterey jack cheese
Flour tortillas

Choosing Your Chicken

I recommend using boneless skinless chicken thighs for this recipe. This cut of chicken is fast to cook and turns out super tender and juicy every time especially after being marinated in the chipotle marinade.

If you don’t have thighs on hand, boneless skinless chicken breasts will work great instead, however, you may need to adjust the cook time slightly if they are thicker breasts. Always use a kitchen thermometer to test the internal temperature of meat.

Tips for Perfect Burritos

Marinate chicken at least 2 hours – a good rule of thumb with marinating is 2 hours if you’re in a hurry and up to 12 if you’ve got some extra time.
Marinate chicken on bottom shelf of fridge – it’s always a good idea to keep raw meats away from fresh produce and on the bottom shelf of your fridge to reduce risk of cross contamination.
Warm tortillas – this will make folding easier and give the tortillas a better texture.
Don’t overfill burritos – if you put too much filling in the wraps, the tortillas will break when you try to fold them. Make sure you leave enough of a tortilla border around filling so you can fold it.
Fold wraps burrito-style – this means folding the horizontal sides of wrap inwards and then tightly rolling tortilla vertically over filling, using your fingers to push filling into tortilla as necessary while rolling.

Recipe Variations

Try these ideas for a different twist on these burritos.

Adjust heat level – cut the amount of chipotle in the sauce/marinade in half for a more mild flavor. Alternatively, you can bump the heat up by adding cayenne pepper or hot sauce alongside the suggested amount of chipotle.
Use other add-ins – try sautéed peppers/onions, salsa, black beans, or queso.

Meal Prep Instructions

Follow these instructions for time-saving meal prep tips.

Marinate chicken – the chicken may be marinated up to 12 hours.
Cook chicken – cook the chicken, slice into strips, and store in refrigerator up to 6 days.
Make the sauce – blend the chipotle sauce and store in refrigerator up to 6 days.
Prepare the fillings – steam the rice and store in refrigerator alongside beans for easy reheating later. Shred the lettuce and cheese and store separately in refrigerator.
Assembly – when ready to assemble, warm the tortillas, chicken, rice, and beans and assemble in tortillas with other ingredients.

No way around it, this is about to become your new favorite burrito! Smoky chipotle works its way into every inch of the juicy chicken and paired with fluffy rice, beans, and all the works it’s just dynamite.

Hello, beautiful.

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