Best 5 Chipotle Pork Burritos Recipes

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Chipotle pork burritos are a flavorful and versatile dish that can be enjoyed for lunch, dinner, or even as a quick snack. The combination of tender, spicy pork, creamy avocado, tangy salsa, and melted cheese wrapped in a warm tortilla is simply irresistible. With a variety of toppings and fillings to choose from, the possibilities are endless. Whether you prefer a classic chipotle pork burrito or something more adventurous, this article will provide you with the best recipes and tips to create a delicious and satisfying meal.

Here are our top 5 tried and tested recipes!

CHIPOTLE PORK CARNITAS BURRITO BOWLS



Chipotle Pork Carnitas Burrito Bowls image

These Chipotle Pork Carnitas Burritos Bowls start with flavorful, juicy pork that cooks all day in your crockpot. Layer it up with rice, homemade pico de gallo, and all of your favorite toppings for a delicious lunch or dinner!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Main

Time 8h20m

Number Of Ingredients 13

Slow Cooker Pork Carnitas recipe
Cooked white rice
2 Roma tomatoes (chopped)
1 small jalapeño (seeded and diced (use gloves for this!))
3 Tablespoons chopped green onions
1/4 cup chopped cilantro
Juice from 1 large lime
1/4 teaspoon salt
shredded romaine lettuce
sliced avocado
sour cream
chopped cilantro
fresh squeezed lime juice

Steps:

  • Prepare pork carnitas according to directions HERE.
  • To make pico de gallo, combine tomatoes, jalapeño, green onions, cilantro, lime juice, and salt in a small bowl. Refrigerate until ready to use.
  • To serve, place 2/3 cup rice in each bowl, then top with 3/4 cup cooked pork carnitas. Spoon homemade pico de gallo over the top, then finally add any additional desired toppings.

CHIPOTLE CHICKEN BURRITOS



Chipotle Chicken Burritos image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

CHIPOTLE PORK BURRITOS



Chipotle Pork Burritos image

Make and share this Chipotle Pork Burritos recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
12 ounces ground lean pork
1 onion, finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mild salsa
1/2 teaspoon dried chipotle powder or 1/2 teaspoon hot pepper sauce
1/4 cup fresh coriander or 1/4 cup parsley, chopped
4 large flour tortillas
1 cup cheddar cheese, shredded
1 small sweet green pepper, diced
1/2 tomatoes, diced

Steps:

  • In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
  • In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
  • Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
  • Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.

Nutrition Facts : Calories 795.7, Fat 43.4, SaturatedFat 15.7, Cholesterol 90.9, Sodium 1486.1, Carbohydrate 68.5, Fiber 5.9, Sugar 6.5, Protein 32.7

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY



Chipotle Chicken Burritos Recipe by Tasty image

Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 burritos

Number Of Ingredients 15

1 can fire-roasted diced tomatoes, drained
1 chipotle pepper in adobo sauce
½ teaspoon ground cumin
½ teaspoon garlic powder
¾ teaspoon kosher salt
1 package Kroger® Hardwood Smoked Pulled Chicken
3 cups rice, cooked
1 lime, zested
½ lime, juiced
⅓ cup fresh cilantro, chopped
4 flour tortillas, burrito-sized
1 cup monterey jack cheese, shredded
⅓ cup pico de gallo
½ oz avocado, diced
⅓ cup sour cream

Steps:

  • Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
  • Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
  • In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
  • Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
  • Enjoy!

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your burritos.
  • Don't be afraid to experiment with different flavor combinations: Chipotle pork is a versatile protein that can be paired with a variety of flavors.
  • Make sure your pork is cooked through before assembling your burritos: This will help to prevent foodborne illness.
  • Warm your tortillas before assembling your burritos: This will make them more pliable and less likely to crack.
  • Load your burritos up with your favorite toppings: Guacamole, sour cream, cheese, salsa, and Pico de Gallo are all great options.

Conclusion:

Chipotle pork burritos are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're perfect for a party or potluck, and they're also great for meal prepping. With a little planning, you can have a delicious burrito ready to eat in no time. So next time you're looking for a quick and easy meal, give chipotle pork burritos a try. You won't be disappointed!

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