There's something undeniably comforting about biting into a warm, cheesy, and flavor-packed Taco Bell Chicken Burrito. This copycat recipe lets you recreate the magic of your favorite fast-food burrito in the comfort of your own kitchen. With tender, seasoned chicken, fluffy rice, and a creamy sauce all wrapped in a soft tortilla, it’s an irresistible option for quick dinners or meal prep.

I first tried making this recipe as a way to satisfy my Taco Bell cravings without leaving the house, and it quickly became a household favorite. Now, it's my go-to for busy weeknights when I need something that's simple, satisfying, and loved by everyone.

Why You’ll Love This Taco Bell Chicken Burrito

Get ready to enjoy the ultimate at-home burrito experience. This copycat Taco Bell Chicken Burrito combines all the best flavors of the original, but with fresher ingredients and complete control over what goes inside.

First, it's quick and easy to prepare. From start to finish, you’ll have these burritos ready in under 30 minutes – faster than waiting in the drive-thru.

Not only is this recipe budget-friendly, but it’s also perfect for feeding a crowd. You can whip up multiple burritos for a fraction of what you’d spend eating out, making it a great choice for family dinners or parties.

Plus, the recipe is incredibly versatile. Whether you prefer a little extra spice or want to swap in some of your favorite ingredients, these burritos can easily be customized to suit your taste.

Finally, these burritos are perfect for meal prep. Make a batch on Sunday, and you’ll have delicious lunches or dinners ready to grab throughout the week.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient adds a layer of flavor or texture to create the perfect bite. Here's a closer look at what you’ll need:

Chicken: Boneless, skinless chicken breasts or thighs work best. Seasoned with a simple spice mix, they’re tender, juicy, and full of flavor.
Rice: A base layer of fluffy, seasoned rice is essential for replicating the Taco Bell classic. Use white or brown rice, and don’t skip the lime juice for a zesty kick.
Cheddar Cheese: Sharp cheddar brings a bold, tangy flavor to every bite. Grate it fresh for the best melting quality.
Taco Bell Chipotle Sauce (or substitute): The creamy chipotle sauce is a key flavor component. You can find premade versions in stores, or make your own with mayonnaise, chipotle peppers in adobo, and a splash of lime juice.
Tortillas: Soft flour tortillas are the foundation of any good burrito. Use 10-inch tortillas to ensure there’s plenty of room for all the fillings.
Beans (optional): Refried or black beans can be added for extra heartiness.

Special Equipment

A non-stick skillet and a sturdy spatula are essential for cooking the chicken evenly. A rice cooker or pot with a lid is helpful for preparing the rice, but not required.

How To Make This Taco Bell Chicken Burrito

Making these burritos is straightforward and fun. Let me guide you step by step:

Cook the Chicken
Start by seasoning the chicken with a mix of chili powder, cumin, garlic powder, onion powder, salt, and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes before slicing or shredding.
Prepare the Rice
While the chicken cooks, make the rice. Combine cooked rice with a squeeze of fresh lime juice, a sprinkle of salt, and some chopped cilantro. Stir well to infuse the rice with bright, zesty flavor.
Assemble the Burritos
Lay a tortilla flat and spread a generous spoonful of chipotle sauce in the center. Add a layer of rice, followed by chicken, a handful of shredded cheddar, and any optional extras like beans or jalapeños.
Roll It Up
Fold the sides of the tortilla inward, then roll it tightly from the bottom up. Be sure to tuck the fillings in as you roll to create a neat, compact burrito.
Warm the Burritos
Heat a clean skillet over medium heat. Place the burritos seam-side down in the skillet and cook for 1-2 minutes per side until golden and slightly crispy.

In about 25 minutes, you’ll have restaurant-quality burritos that are ready to devour.

Storage Options

If you’re making extra burritos, you’ll be happy to know they store wonderfully.

Refrigerator: Wrap each burrito tightly in foil or plastic wrap and store in the fridge for up to 3 days.
Freezer: For longer storage, wrap burritos in foil, then place them in a zip-top bag. They’ll keep well for up to 3 months.
Reheating: For refrigerated burritos, heat them in the microwave for 1-2 minutes. If frozen, thaw overnight in the fridge before reheating or warm directly in the oven at 350°F for 15-20 minutes.

Variations and Substitutions

This Taco Bell Chicken Burrito is endlessly adaptable. Here are some fun ways to switch things up:

Make It Spicy: Add diced jalapeños, extra chipotle peppers, or a splash of hot sauce for a fiery kick.
Vegetarian Option: Swap the chicken for roasted veggies or tofu and use vegetarian refried beans.
Low-Carb Version: Skip the rice and wrap the fillings in a large lettuce leaf or low-carb tortilla.
Extra Creamy: Add a dollop of sour cream or guacamole to make the burrito extra rich.
Double the Protein: Include some cooked, crumbled bacon or sausage alongside the chicken.