Chipotle Breakfast Burrito that CHANGED My Life

Learn how to make Chipotle-style burritos at home! 🌯 FREEZER friendly 🥶Warning: I take on a fiery marinade that nearly sends me hurtling to the moon. 🚀

What if you could hit snooze button and  still have a nutritious breakfast?   Imagine enjoying a delicious and healthy breakfast  in just 3 minutes, right in your kitchen.   And it is possible with this Chipotle Breakfast  Burrito. They have really CHANGED My Life.  

These aren’t ordinary burritos; they’re  freezer-friendly, prepared in advance.   With an hour of cooking, you’re set  with healthy breakfasts for a month.   In this video, I’ll show you: How to make the tastiest chipotle chicken   burrito using simple and healthy ingredients – a  great alternative to expensive take-out food.  

Which marinade for chicken is best: We’ll  test two different marinades, spicy..   Wow that smell. And non-spicy, to see which one makes you never   want to buy a burrito from Chipotle again. What critical mistakes to avoid when freezing   to prevent the tortilla from getting  soggy and how to properly reheat them?  

We’ll also check if a reheated burrito  tastes as good as a fresh one.   So, how do we cook them? After watching a lot of YouTube videos about   freezer burritos, I realized they just weren’t  good enough. Most were just some boring mix of  

Lean ground meat with sauces and melted low-fat  cheese. It all looked pretty uninteresting.   But what about the layers? The textures and  flavors that make a burrito really stand out?   We won’t go overboard like Joshua Weissman with  a burrito that needs 50 ingredients, right?  

We want something tasty yet easy to make.  We’ll use lots of common ingredients   that you probably already have at home. So, what did I end up buying? Just the basics:   chicken, beans, tomatoes, cilantro, lime,  jalapeño, avocado, and sour cream. Everything  

Else, like different spices, onions, butter, and  olive oil, you likely have in your kitchen.   Now, let’s get started on making these simple  ingredients into an amazing freezer burrito.   Let’s start with the first ingredient, the star  of the show, an element no burrito can do without.  

This ingredient brings everything together,  infusing flavor and texture into every bite.   You guessed it – it’s chicken. As I mentioned earlier, we’ll experiment with   two different marinades to discover which turns  your chicken into an unforgettable experience   The first marinade is pretty straightforward,  likely with ingredients you already have.  

Grab a bowl and mix: 1/2 tablespoon chipotle chili   powder (sub regular if needed) 1 teaspoon cumin   And here is the little hack how you need to  do with cumin. Fry it over medium heat with   out oil until it starts to smoke just  a little bit and a strong cumin smell  

Will start filling your kitchen.. mmm, i like this smell so much..   it always reminds me on homemade hummus. Then use mortar and pestle to grind it.   1 teaspoon oregano 1 teaspoon salt   1/4 teaspoon pepper 2 cloves minced garlic   2 tablespoons apple cider  vinegar (or any vinegar)  

2 tablespoons olive oil I saw Ethan Chlebowski uses   achiote paste – not available here  in Russia, but I found annatto seeds   which is the main ingredient of achiote  paste giving it this rich red color. I’ll   grind them up and add to the marinade. Whisk these spices together and thoroughly  

Coat the chicken thighs. Marinate for at least  30 minutes, or overnight for best results.   Now, the second marinade  is a bit more exciting.   In a blender, combine: 2 cloves minced garlic   Juice of half lime 2 tablespoons olive oil  

1 tsp Honey – just a touch of sweetness 1 tsp Ground cumin   1 teaspoon salt Freshly ground black pepper   And this is where the magic happens.  Chipotle peppers in Adobo sauce.   Blend it smoothly so that everything is  mixed well and there is no big chunks.  

And coat the chicken, letting it  marinate for at least half an hour.   I’ve got both chickens marinated from last  night – so much easier. Marinate today,   cook tomorrow, simpler than doing  everything in one day, right?  

Heat up the pan, add cooking oil, and in goes the  chicken. Press lightly, fry for about 5 minutes on   one side, then flip for another 2 minutes. Сook all the chicken with both marinades   and let them rest a bit. Guys, I can’t wait to test this.  

First marinade – with annato seeds. This is flipping tasty.   Second one – with Chipotle in adobo sauce. No way, i can’t believe it.   Why even bother with burrito when you  can simply have chicken like that?   This is so flipping delicious. Ok guys, I’m not gonna lie, the 2nd marinade  

Is an absolute beast. I’ve never tried chipotle  in adobo sauce before. Heck, I haven’t even   tried adobo sauce on its own. But this sweet heat  with a smoky twist – it’s just flipping good.  

I love the spiciness of this marinade but i’m  not sure if my guts can handle it every day.   if you can stand it – then i definitely  recommend you stick to this marinade.   The only problem with this marinade is  that everything has burnt to the pan. So  

There was a thick layer of burnt marinade which  prevents chicken thighs to fry normally. And the   temperature on the surface was much lower then it  should be so i even had to pull out the chicken,  

Deglaze the pan, wash it a little bit, then return  back to heat, add again some frying oil and fry   chicken thighs one more time on clean pan so that  we can achieve that caramelization and crust.   The next ingredient that needs some cooking  is rice – but no sweat, it’s a breeze.  

Typically, you’d go for jasmine or basmati  rice. Why? Because they have this awesome,   slightly fragrant aroma and a light, fluffy  texture that’s just perfect for burritos.   Just cook the rice as the package says. It tells you to rinse the grains thoroughly.  

You’ll want to use a 1:2 ratio – one  part rice to two parts water. Let it   cook for 15 minutes after boiling. We’re going for 2 cups of this stuff.   Once it’s done, mix in 2 tablespoons of  butter, the juice and zest of 1 lime,  

And salt to your liking. Toss in some cilantro  too. Not a fan of cilantro? No problem,   just swap it with parsley. But why freezer burrito?   Lately, every morning, along with my coffee,  I’ve been grabbing some sandwich or wrap on  

The go. There’s just no proper time for  breakfast. Wake up, brew the coffee,   and dash off to work. But let’s be real,  it’s not only hitting my wallet hard,   but the taste and ingredients can often  be a gamble. Sometimes, these sandwiches  

Can really upset my stomach. Once, I even  pulled out a hair from one of them – gross,   right? That was the last straw. That’s why  I decided to make these burritos at home.   The next ingredient is a classic Mexican dip,  essential in my kitchen for its fresh, low-calorie  

Zest that enhances flavors beautifully. Even as  a 15-year-old boy, just beginning to explore the   culinary world, I was drawn to Mexican cuisine.  I loved making fajitas and tacos at home,   and even though I’ve never been to Mexico or the  States, I still enjoy Mexican food regularly,  

Especially when I feel like a gastronomic  adventure to the moon the next morning.   And this essential item? It’s Pico De Gallo. To create this vibrant, flavor-packed dip,   start with 5 Roma tomatoes. Choose Roma  because they have less flesh and water.  

It’s even better to scoop out the pulp – it  will just end up at the bottom of the bowl,   and we don’t want too much juice if we’re  aiming to avoid a soggy burrito, right?  

Next, finely chop half of a small yellow onion  – its mild flavor is perfect for this mix.   For the herbaceous kick, finely chop a few  sprigs of cilantro. If cilantro isn’t your thing,   feel free to swap it with parsley,  oregano, or leave it out entirely.  

Now, for a bit of heat, finely chop a small  jalapeño pepper. If you’re feeling adventurous   and aiming for the moon, keep the seeds in. In Russia, finding fresh jalapeños can be tough.   It’s not really our thing. I found some other  type of hot pepper, not sure of the name,  

But i believe it’ll do the trick. Squeeze in about 2 tablespoons   of fresh lime juice. Finally, season with salt to taste.   And there you have it, your Pico De  Gallo is ready to add a burst of fresh,   zesty flavor to your burritos. The third ingredient, which requires  

Very little cooking, is black beans. Just take 1 can of drained black beans, add 1/2   teaspoon of chipotle chili powder, 1/2 teaspoon of  crushed cumin left over from the chicken marinade,   and the juice of 1/2 a lime. Toss all of this  into a saucepan and set it over medium heat. Let  

The beans cook for a few minutes, giving them an  occasional stir. Give it a taste and add some salt   if you think it needs it. And that’s it!   Besides chipotle peppers and cilantro-lime rice,  Black Beans are exactly those ingredients that   makes Chipotle burrito Chipotle. But why Chipotle Burrito?  

I live in Russia, and we don’t have Chipotle  here. Even when I traveled to other countries,   I never stumbled upon one. I’ve been curious  about it for so long, so I decided to make   my own at home. Plus, a friend of mine just  got back from the States and couldn’t stop  

Talking about Chipotle. That’s the second  reason I wanted to make these burritos.   So, I decided, why not kill two birds  with one stone? Make my own Chipotle-style   burritos and freeze them for convenience. Now that we’ve prepared all the main ingredients,  

It’s time to move to the exciting  part – assembling the burritos.   First, warm up the tortilla for 7-10  seconds in the microwave or on a   skillet. This makes it easier to assemble  – the tortilla is less likely to break.  

If the tortilla is fresh out of the package and  still moist, you can skip the microwaving.   Start by laying down the rice. Then add the chicken.   Be mindful of the amount of ingredients – if  you overload it, wrapping will be tough.  

It’s better to have more chicken  and less of the other stuff.   Next, add the beans. Follow with the pico de gallo.   A bit of sour cream. Slices of avocado.   And grated semi-hard, full-fat cheese! Honestly, I’ve never understood the whole  

Low-fat craze. Who even said that was  healthier? But don’t answer that – it’s   a rhetorical question. I used to be one  of those people who thought ‘the less fat,   the better,’ choking down dry chicken breast.  But then I discovered keto diet, after that,  

Carnivore diet. Seriously, in my opinion, there’s  nothing sillier than low-fat dairy products. Why   not have meat with less meat then? And now, let’s roll everything up.   And voila, you get such beautiful burritos!