EASY Chipotle Chicken Burrito
  • Alaina Hinkle

EASY Chipotle Chicken Burrito

Updated: Jan 10

I love burritos, I love queso, I love nachos, I love guacamole.... see my common theme here :) So I wanted an easy chicken burrito this week & I sure have found the BEST solution-- with a simple PICO DE GALLO salsa that is to die for.

To show you how easy it was—I some how had the extra energy this week to go on a run after I picked Ainsley up from daycare. So then when we got home I quickly made the pico de gallo to let it meld. Went for the run, came back , threw together this burrito YUMMINESS & we had dinner before 7... so less than 40 minutes! The only reason it was longer was because of the rice :) If you make the rice ahead of time you will for sure cut down time! Then I made a deconstructed burrito for lunch the next day. BINGO such an amazing dinner turn lunch. Check it out below!


Makes 6 burritos

Pico De Gallo-

1 large ripe avocado

2 large limes

3 vine tomatoes

1/2 jalapeño de seeded & chopped

2/3 cup frozen corn -- or fresh

1 1/2 tbsp freshly chopped cilantro

1/4 tsp garlic powder

salt to taste ( start with 1/4 tsp & had on

+Dice avocado into small bite size pieces & place into a medium size bowl. Then dice up the tomatoes into bite sized pieces as well. Chop jalapeño into small pieces. Pour corn into the bowl as well & the chopped cilantro. Then pour lime juice over the ingredients & then add in salt & garlic. Toss & refrigerate.

Burrito Ingredients:

-1 package of tortillas (6 package of large tortillas)

-1.5 - 2 pounds of chicken breasts

-2 packets of Simply Organic Mild Taco seasoning packets

-2 cloves garlic minced

-1/4 cup diced yellow onion

-1/4 tsp salt

-1/4 tsp garlic powder

-1/4 tsp onion powder

-1/2 tsp pepper

-1 head of romaine

-2 cups of raw brown rice

-Shredded cheese of choice

-1 15oz can of black beans or pinto beans ( your choice)

**Add salt to taste

Rice Directions:

** follow directions on the bag OR if you have an Insta Pot read below :)

2 cups raw brown rice

1 tbsp unsalted butter

2 cups water

+ In Insta Pot add 2 cups rice, water & butter to the insta pot. Give it a stir & then put on high pressure for 22 minutes & then naturally release for 10. Then fluff with a fork!


1. While the Pico De Gallo is in the refrigerator. You are going to get the chicken breasts ready. Cut each chicken breast into bite size pieces. Cut them by the width of the breast not length & in about 1/4 inch width. Then place in a medium size bowl.

2. In a large frying pan add 1 tbsp olive oil, minced garlic & chopped onions. Let it simmer for 4 minutes. Then add in sliced chicken. Cook on one side for 3 minutes on medium heat. Then in a medium size bowl add taco seasoning & water, whisk until combined. Then before flipping the chicken pour the taco seasoning mixture over the chicken. Then flip chicken & let simmer until it is fully cooked. Breaking apart pieces into bite sized pieces as it cooks. Add salt to taste.

3. Set up time! In a damp towel wrap a burrito & zap in microwave for 15 seconds ( this allows you to fold it better) Then add a layer of beans, then chicken, cheese, Pico De Gallo & romaine lettuce. Fold up the short parallel sides then roll up the side closest to you until full rolled. Then slice in half :)

YUM YUM YUM. I drizzle more of the Pico on top... I can't get enough. Enjoy loves!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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