Chipotle Chicken Tacos {Copycat} start with flour tortillas topped with rice, chicken, veggies, black beans, pico de gallo, lettuce, and cheese. Use my Copycat Chipotle Chicken recipe for these tacos or a chicken bowl.
Chipotle Chicken Tacos {Copycat}
Forget waiting in line at popular and busy Chipotle restaurants and make your own chicken tacos. Start with warm flour tortillas. Then, top the tortillas with cilantro lime rice, chipotle chicken, fajita veggies, black beans, pico de gallo, lettuce, and cheese. And, don’t forget the chipotle honey vinaigrette and guacamole! I also have Chipotle Steak which would be delicious for tacos.
Tacos Ingredients
Tortillas: I prefer flour tortillas. (Corn is fine should you prefer) You can warm them up in a couple of different ways. One way is to heat them up in the oven, wrapped in aluminum foil, at 300°F for 10-15 minutes for a stack of 6-8 tortillas. You could also heat up a stack of 3-4 in the microwave for about 30 seconds with a damp paper towel on top of them.
Rice: I stuck with the cilantro lime rice that Chipotle uses. You could use any kind of rice you have on hand or prefer.
Chicken: Use my recipe for marinated chicken thighs that are pan-fried and diced into bite-sized pieces. They have a very similar flavor to Chipotle’s chicken.
Veggies: A simple combination of bell peppers and red onions are classic fajita vegetables. Season the veggies with salt and dried oregano and saute them in olive oil for about 15 minutes.
Pico de Gallo:Â Homemade pico de gallo is the best on these tacos. You could also use avocado corn salsa or a little bit of both!
How to Make Chipotle Chicken Tacos
Once you have all the parts prepared, it’s super easy to get these tacos assembled. And, the best part is that these are just as good as leftovers! To make the tacos, first, warm up the tortillas either in the oven or microwave as instructed above.
Next, evenly distribute the toppings on each tortilla. I start with the rice, followed by the chicken, veggies, black beans, pico de gallo, lettuce, and cheese. Then, I add a little sour cream and guacamole to the tacos for even more flavor!
Can I Make Chicken Tacos Ahead of Time?
Yes! This would be a wonderful and delicious meal to prep ahead of time and enjoy for a couple of days. The chicken, rice, and fajita veggies can all be cooked and stored in airtight containers in the refrigerator for up to 4 days. Have all the other toppings in containers as well for easy assembly!
More Chicken Recipes
Chipotle Chicken Tacos {Copycat}
Ingredients
- 6 soft (6-inch) flour tortillas, slightly warmed
- 1 cup cilantro lime rice, divided
- 2 cups chipotle chicken, divided
- 1 cup fajita veggies, divided
- 1 cup black beans, drained and rinsed, divided
- 1 cup pico de gallo, or avocado corn salsa, divided
- 1 cup romaine lettuce, rinsed and shredded, divided
- 1 cup Monterrey Jack cheese, divided
- sour cream, for topping (optional)
- guacamole, for topping (optional)
Instructions
- Place warmed flour torillas on work surface.
- Evenly divide, rice, chicken, fajita veggies, black beans, pico de gallo, lettuce, and cheese between the flour tortillas.
- Top with sour cream and guacamole.
Notes
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