When the craving hits, there’s nothing quite like a Taco Bell Chicken Burrito — creamy, cheesy, warm, and totally comforting.
But what if you could recreate that flavor at home, with real ingredients and a fresh twist the whole family will love? This recipe nails that Taco Bell flavor profile with tender chicken, seasoned rice, creamy chipotle sauce, and melty cheese all wrapped up in a soft tortilla.
This one’s a big win in my house — picky eaters and adults alike clean their plates and ask for seconds. Plus, it’s faster than hitting the drive-thru once you’ve made it a couple of times. Get ready to skip the takeout line and bring the flavor fiesta straight to your kitchen!
Why You’ll Love This Recipe
This homemade version of Taco Bell’s chicken burrito is everything you love — cheesy, creamy, spicy, and satisfying — without the mystery ingredients. You’re in full control of the spice level and can pack it with fresh, flavorful ingredients your whole family will enjoy.
It’s also a great make-ahead or meal prep option. You can cook the chicken and rice in advance, then just assemble and heat when you’re ready to serve. It’s a crowd-pleaser that’s way more affordable and customizable than fast food.
What You’ll Need
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked Mexican rice or seasoned rice
- 4 large flour tortillas (burrito size)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1–2 chipotle peppers in adobo (minced)
- 1 tsp lime juice
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cumin
- Salt and pepper, to taste
- Optional: chopped cilantro, hot sauce, or diced tomatoes
Pro Tips
- Use leftover rotisserie chicken for a quick, flavorful shortcut.
- Don’t overfill your burrito — it makes wrapping and heating tricky. Stick to ¾ cup filling per burrito.
- Warm your tortillas first so they’re pliable and don’t tear.
- Toast your burrito in a skillet seam-side down for that signature fast-food look and flavor.
- Make it a burrito bar for family fun — everyone can build their own with the toppings they love.
Tools You’ll Need
- Medium skillet
- Small mixing bowl
- Spoon or spatula
- Cutting board
- Sharp knife
- Microwave or stovetop for warming tortillas
- Non-stick pan for toasting (optional)
Substitutions & Variations
- Swap chicken for beef or black beans for a vegetarian version.
- Make it gluten-free by using large gluten-free tortillas.
- Add veggies like sautéed peppers, onions, or corn.
- Low dairy? Use dairy-free cheese and sour cream alternatives.
Make Ahead Tips
You can prep the chicken, rice, and chipotle sauce 2–3 days in advance and store in airtight containers in the fridge. Assemble burritos as needed, or roll and refrigerate to reheat later. They freeze well too — just wrap tightly in foil and freeze for up to 2 months.
Instructions
1. Make the Chipotle Cream Sauce
In a small bowl, mix sour cream, mayo, chipotle peppers, lime juice, garlic powder, paprika, cumin, salt, and pepper until smooth. Set aside.
2. Prep the Chicken and Rice
Warm shredded chicken in a skillet with a touch of oil and salt/pepper if needed. Heat rice if not already warm. Keep both ready for assembly.
3. Warm the Tortillas
Microwave tortillas for 20–30 seconds covered with a damp paper towel, or warm in a dry skillet for 10–15 seconds per side until soft and pliable.
4. Assemble the Burritos
Lay out each tortilla. Add about ½ cup rice, ½ cup chicken, a spoonful of chipotle sauce, and a sprinkle of shredded cheese. Optional: cilantro, hot sauce, or diced tomatoes.
5. Roll and Toast (Optional)
Fold sides in, then roll tightly into a burrito. Toast in a skillet, seam-side down, for 1–2 minutes to seal and crisp.
Leftovers & Storage
Wrap any leftover burritos in foil and refrigerate up to 3 days. Reheat in the oven at 350°F for 15–20 minutes or microwave (unwrapped) for 1–2 minutes. For longer storage, freeze tightly wrapped burritos for up to 2 months and reheat directly from frozen.
Recipe FAQs
1. Can I use store-bought chipotle sauce?
Sure! It saves time — just taste and adjust salt or spice levels to your liking.
2. How do I keep the burrito from falling apart?
Don’t overfill, and be sure to toast seam-side down for a sealed wrap.
3. Can I bake these instead of toasting?
Yes! Place on a baking sheet at 375°F for 10–12 minutes to warm through and crisp slightly.
4. What’s the best rice to use?
Leftover Mexican or Spanish rice is ideal, but even plain white rice with a dash of taco seasoning works great in a pinch.
The Final Fold
Craving conquered! This Taco Bell–style Chicken Burrito is the ultimate at-home fast food fix — warm, cheesy, smoky, and seriously satisfying.
Whether it’s a weeknight dinner or a meal-prep miracle, this burrito brings big flavor with simple steps.
Try it out, and let me know in the comments how your family customized it — I love seeing your kitchen creations!