Chicken Burrito {Chipotle Knock-Off}

If you love Chipotle as much as we do, you will love this one!  This is our favorite Chipotle-burrito-knock-off recipe.  A few simple changes to your burrito and you can have take out at home, any night of the week.

Like many recipes, burritos don't really require one.  However, these elements are musts when making a Chipotle style burrito.  

Start with Homemade Flour Tortillas.  They do call for a little more of your time, but are SO worth the effort.  Basic ingredients, nothing like making yeast breads, pretty simple.  After you make them a couple times, you'll figure out the size and thickness that you like and the skillet or griddle temperature that works for you.  

Using Jasmine rice, cook a pot of  Cilantro Lime Rice.  The lime and cilantro bring the Chipotle burrito's flavor together and the rice adds a nice texture to your burrito.  

We prefer black beans, use your preference, but cook them with a dash of cumin, cayenne and a squirt of lime.  

Next is the meat.  Grilled chicken or my Perfect Chicken method made in the oven can be done the day before.  Plan ahead and make a couple extra breasts for burritos later on in the week.  Or even better, freeze some leftover Perfect Chicken to speed up a weeknight meal.

If you love the corn salsa at Chipotle, then go with the Black Bean Salsa, and your beans are already taken care of (black bean salsa has corn, beans, avocado, cumin and lime).  And bonus, you get avacado!  Yum!  We tend to use Jan's Blender Salsa because it's usually on hand and already made.  Both salsas are delicious and having both would be even better.  

And, if you've ever wondered how they can whip the sour cream off that giant spoon onto the burrito, reasonably distributed, in one flick, wonder no longer.  To your regular sour cream, add enough cold water and stir to the desired consistency.  (first stir the sour cream so it's smooth, add cold water, stir, add more water if needed).  

My family LOVES these, I hope yours does too!  Really everything can be made ahead of time though I encourage you to make the tortillas fresh.  (they do warm well in the microwave the next day too, so no worries)

Oh, and if you have room left in your burrito for lettuce and shredded cheese, throw some on. 

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