Chipotle’s Pollo Asado Burrito

Cheaper, faster, & healthier. This homemade burrito takes advantage of achiote marinated chicken for way more flavor and protein than a standard Chipotle order.

Makes 4 burritos

Time: 1 hr

By Ethan Chlebowski

The avocado crema adds moisture and a creamy mouthfeel without making the burrito too heavy. For a higher protein variation, find low-fat sour cream or even nonfat Greek yogurt.

Ethan Chlebowski

Ethan Chlebowski



  • Marinated pollo asado

    • chicken breasts
      900 g~2 lb
    • salt
      to taste
    • achiote paste
      a spoonful
    • habanero peppers
      , or jalapeño
    • garlic
      2 cloves
    • red onions
    • orange juice
      1/2 orange
    • lime juice
      1/2 lime
    • cooking oil
      a drizzle
  • Avocado crema

    • avocados
      1 1 part
    • sour cream
      130 g1 part
    • garlic
      1 clove
    • lime juice
      1/2 lime
    • cayenne pepper
      a sprinkle
    • salt
      to taste
  • Beans

    • pinto beans
      , or black
      400 g1 14 oz can
    • cumin
      a sprinkle
    • achiote paste
      , optional
      a spoonful
    • bay leaves
      , optional
    • salt
      to taste
  • Other components

    • large 12" flour tortillas
    • romaine lettuce
      , thinly sliced
    • monterey jack
      , grated
    • salsa
      , or hot sauce of choice


Step 1: Marinate the chicken

To a blender or food processor add the garlic, red onion, orange juice, lime juice, habanero, and achiote paste. Blend until smooth

  • Important: set aside about 1/4 of the mixture for later.

Butterfly, pound, or slice your chicken breasts in half to thin them out. Lay your chicken pieces on a sheet tray (or in a bowl) and sprinkle with salt so that each piece gets seasoned, then pour over the marinade mixture and mix until all pieces are thoroughly coated.

for at least 30 mins and up to overnight.

Step 2: Make the avocado crema

To a blender or food processor, add the avocado, sour cream, lime juice, garlic clove, and a sprinkle of cayenne. Blend until smooth, and add salt to taste.

Step 3: Prep the beans & toppings

For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it for 10 minutes. For extra flavor, you can add a bit of achiote paste as well.

While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.

Step 4: Sear the chicken

When you’re ready to cook, rub a super thin layer of oil to a ripping hot cast iron pan or griddle. the chicken until cooked through and nicely on all sides.

  • Add the reserved marinade: chop the cooked chicken into bite-sized pieces and spoon over some of the reserved mixture to taste for additional flavor and moisture. Adjust with more salt and/or marinade if needed.

Step 5: Assemble

To make a burrito, top your warm tortilla with a base of the avocado crema, then follow with a layer of the beans, a handful of shredded cheese, about 200g of chicken (1/4 of the mix), a bit more avocado sauce, a spoonful of spicy salsa or hot sauce, and lastly a healthy handful of romaine lettuce before wrapping up.

You should have enough remaining ingredients to make 2-3 more burritos.



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