Crispy Chipotle Chicken Burritos with Garlic Adobo Paste Tips, FAQ & printable recipe

Tips for success

For the crispiest burritos, use a heavy skillet and make sure it’s hot before adding the burritos. Press down gently with a spatula as they toast to ensure even browning.

If you’re making a batch, keep the finished burritos warm in a low oven (200°F) while you toast the rest.

The creamy chipotle sauce can be made a day ahead and refrigerated. It thickens slightly when chilled, so you may want to add a teaspoon of water or lime juice to loosen it before using.

You can also double the sauce and use it as a dip for the burritos or as a dressing for a taco salad.

Variations

• Vegetarian Version: Replace the chicken with 2 cups of roasted sweet potatoes or black beans. Toss with the same spices and sear until charred. Omit the chicken and adjust the cooking time.
• Extra Spicy: Add 1-2 extra chipotle peppers to the paste or a pinch of cayenne to the chicken marinade. Finish with sliced jalapeños inside the burrito.
• Cheesy Melt: Sprinkle extra cheese on the outside of the burrito during the last minute of toasting, then press down to create a crispy cheese crust.
• Breakfast Burrito: Add scrambled eggs to the filling and reduce the chicken to 1 lb. Serve with salsa for a hearty breakfast.

Storage and make-ahead

Fridge

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crispy and hot.

Freezer

Wrap each burrito tightly in foil and freeze for up to 2 months. Reheat in a 375°F oven for 20-25 minutes, or until hot and crisp.

Reheat

For best texture, reheat in a skillet over medium-low heat, turning frequently, until crisp and heated through. Or use an air fryer at 350°F for 5-7 minutes.

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. To maintain crispness, reheat in a skillet or toaster oven rather than a microwave. If using a microwave, expect a softer texture.

The chipotle garlic paste and the creamy sauce can be made up to 3 days ahead. The chicken can be marinated up to 24 hours in advance.

Assemble the burritos just before cooking, or assemble and refrigerate for a few hours before toasting – add a couple extra minutes to the toasting time if starting from cold.

Serving ideas

Serve the burritos hot, sliced diagonally to show off the layers of lettuce, chicken, and melted cheese.

They’re great on their own, but a side of Mexican rice or black beans makes a more complete meal. A squeeze of fresh lime juice over the top adds brightness.

For a lighter meal, serve the burrito filling in a bowl over lettuce with the creamy sauce drizzled on top, skipping the tortilla. The crispy tortilla is also delicious cut into strips and used as a dipper for the sauce.

Frequently asked questions

Recipe card

Crispy Chipotle Chicken Burritos with Garlic Adobo Paste

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 4 oz chipotle peppers in adobo sauce
• 5 cloves garlic
• 2 tsp vegetable oil
• 2 lb boneless skinless chicken thighs, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt to taste
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 2 tbsp chipotle adobo paste
• 1 tsp garlic powder
• 1 tsp honey
• 1 tsp lime juice
• 4 large flour tortillas (10-inch)
• 2 cups shredded crisp lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup shredded cheese (such as cheddar or Monterey Jack)

Instructions

1. In a blender or food processor, combine the chipotle peppers in adobo, garlic cloves, and 2 tsp vegetable oil. Blend until smooth, scraping down the sides as needed. Set aside 2 tbsp of the paste for the creamy sauce.
2. In a large bowl, toss the diced chicken thighs with 3 tbsp of the chipotle garlic paste, smoked paprika, cumin, oregano, salt, and 1 tbsp lime juice. Ensure every piece is well coated. Cover and refrigerate while preparing the sauce, at least 15 minutes.
3. In a small bowl, whisk together the mayonnaise, sour cream, 2 tbsp reserved chipotle adobo paste, garlic powder, honey, and 1 tsp lime juice until smooth and creamy. Set aside.
4. Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed). Cook without stirring for 3-4 minutes until deeply browned, then flip and cook another 4-5 minutes until charred at the edges and cooked through. The chicken should reach 165°F (74°C) in the thickest piece.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted. Keep them covered with a clean kitchen towel to stay soft.
6. Spread 2 tbsp of the creamy chipotle sauce over each warm tortilla, leaving a border. Layer with shredded lettuce, the cooked chipotle chicken, diced tomatoes, red onions, and 1/2 cup shredded cheese (divided among the burritos). Fold in the sides and roll tightly into a cylinder.
7. Heat a dry skillet over medium heat. Place the burritos seam-side down and toast for 2 minutes per side, turning carefully, until golden brown and crispy on all sides. Slice diagonally and serve immediately.

Contains: gluten, eggs, milk, sulfites

Estimated nutrition per serving

Calories

720

Protein

48 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.