Chipotle Burrito Bowl (Copycat Recipe) (2024)

This Chipotle Burrito Bowl recipe combines the best of the famous restaurant recipes you love in one delicious meal. Make it a Chipotle night without leaving the house!

We are all Chipotle lovers in this house. It’s been our go-to takeout restaurant for ages and I’ve had a blast recreating a growing list of their recipes at home. The famous Chipotle chicken burrito bowl was my initial motivation for creating make at home versions of these recipes.

I decided it was time to bring these recipes together to show you how to make a seriously delicious copycat Chipotle bowl in your own kitchen that rivals the takeout version.

Chipotle Burrito Bowl Ingredients

• Chipotle Chicken – My version of Chipotle’s flavorful chicken was inspired by the restaurant’s ingredient list. The marinated boneless skinless chicken breasts can be cooked either on the grill or stovetop because we need our burrito bowls rain or shine!
• Cilantro Lime Rice – This is the first copycat Chipotle recipe I published. It’s super easy to make at home.
• Easy Corn Salsa – Chipotle’s corn salsa is made easy with frozen corn. It takes minutes to put together and tastes so much like the restaurant version.
• Fresh Tomato Salsa – I’ve included the recipe for this super fresh salsa in the recipe card below. It’s basically pico de gallo and adds great flavor and color contrast to the bowls.
• Chipotle Guacamole – I used Chipotle’s ingredient list to whip up this easy guacamole.
• For the rest – Canned black beans, chopped romaine lettuce, shredded Monterey Jack cheese, and sour cream. I like to serve the bowls with lime wedges and tortilla chips on the side.

How to Make a Chipotle Burrito Bowl

Before assembling the bowls, prepare the recipes and prep the other ingredients. I’ve included some make-ahead tips below.

Prep the Ingredients

1. Prepare the Cilantro Lime Rice and cook the the Chipotle Chicken. Allow the chicken to rest for 5 minutes, then cut it into bite-size pieces.
2. Mix together the Easy Corn Salsa, Fresh Tomato Salsa (see recipe card), and Chipotle Guacamole.
3. Drain and warm the black beans in a small saucepan.
4. Shred the cheese and chop the lettuce.

Assemble the Burrito Bowls

1. Base – Divide the rice and lettuce between the bowls to create a base for the other ingredients.
2. Protein – Add the Chipotle Chicken and warmed black beans.
3. Salsas – A spoon full of Easy Corn Salsa and Fresh Tomato Salsa.
4. Garnish – Add a dollop of sour cream and sprinkle with Monterey Jack cheese.

Variations

Meat: Instead of chicken burrito bowls, try this recipe with crispy Carnitas, Instant Pot Barbacoa, or my Mexican Shredded Beef. They are also excellent with the tender shredded chicken from my Crock-Pot Chicken Tacos recipe.

Rice: For a healthier bowl, substitute cooked whole grain brown rice. We also love them with my Restaurant Style Mexican Rice.

Beans: I switch back and forth between using black beans and pinto beans. If you love refried beans, those work too!

Cheese: Add some shredded cheddar cheese or crumbled cotija for more authentic Mexican flavor.

Salsa: Easy Blender Salsa, Roasted Tomatillo Salsa, or Creamy Tomatillo Avocado Salsa are all delicious choices. Or substitute your favorite store-bought salsa.

Low Carb: If you’re eating low-carb, eliminate the rice and add more greens. Sometimes I will use a bagged mixed lettuce blend or whatever I’ve got growing in my veggie garden!

Veggies: Create easy fajita veggies by sautéing thinly sliced onions and bell peppers in a skillet with a a little olive oil until tender. For a little heat, add a chopped jalapeño.

Make it a Wrap: Toast some tortillas in a dry skillet and load them up with all of the ingredients for a super satisfying wrap.

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