Taco Bell Chicken Burrito Recipe

Taco Bell Chicken Burrito
The chicken burrito from taco bell is one of my favorite items on the menu. This is a copycat recipe for the chicken burrito from Taco Bell restaurant. This burrito is loaded with shredded Mexican chicken, cilantro lime rice, cheese, and an avocado-ranch sauce. The chicken is shredded and cooked in a tomato sauce. For the rice you can use either white rice or brown rice, it is up to you. The avocado-ranch dressing is a combination of mayonnaise, sour cream, buttermilk, and avocado and is prepared in a blender. Even if you are not a fan of Taco Bell, this recipe is delicious! Enjoy.

Taco Bell Chicken Burrito

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Taco Bell Chicken Burrito

Yield: 6 Servings

Ingredients:

  • 1 1/2lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 (8 ounce) cans tomato sauce
  • 2 teaspoons white vinegar
  • 3 garlic cloves (minced)
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons oregano
  • ½ teaspoon sugar
  • salt and pepper (to taste)

Cilantro-lime rice-

  • ½ tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon cumin

Avocado-Ranch Dressing-

  • 1/8 cup ranch dressing
  • 1/8 cup buttermilk
  • ½ avocado 
  • 2 pinches salt
  • 2 tablespoons sour cream

Other-

  • 2 cups shredded cheddar cheese
  • 6 (10 inch) flour tortillas

Directions:

  1. In a blender combine avocado, ranch dressing, buttermilk, salt and sour cream. Blend until smooth. Cover and refrigerate until needed.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes. 
  3. Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes.  Remove from heat and allow the rice to sit covered for an additional 10 minutes.
  4. Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up. 

 

        Yum

2 Responses to “Taco Bell Chicken Burrito Recipe”

  1. Peggy Ruth — November 9, 2015 @ 12:41 am

    How many points plus points are in one one of these delicious burritos with avacado sauce? I am on Weight Watchers and would like to be able to track the food I choose to eat. Your recipe looks so delicious and I want to thank you for sharing it and the effort it will require to get me my answer. Thanks again, Sincerely, Peggy Ruth

  2. Mari Dempsey — November 11, 2015 @ 6:11 pm

    I just put this in the crockpot for dinner tonight. I doubled the chicken, but just used single measurements for everything else, since a crockpot generates a lot of liquid. It smells amazing! Peggy Ruth, I’m sure the chicken itself would be zero points, then you’d count the avocado sauce as salad dressing, add a flour tortilla, and however much cheese you use. Should be fairly simple to calculate the points. Good luck!

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