Shredded Chicken Burrito | Taco Bell Copycat Recipe

In high school, my favorite fast food restaurant was Taco Bell. You couldn’t beat their bean burritos, and I was all over the chicken flatbread sandwiches when they first came out. I have lots of fun memories from my senior year, when we would get food before football games, or hang out with friends while chowing down on cheap “Mexican” food. I still *secretly* love Taco Bell, and go there every once in a while when the cravings hit. So the other day when Isaac and I were brainstorming what I could make him for lunch this week, it’s no surprise Taco Bell came to mind. Isaac’s favorite thing to get there is the shredded chicken burrito, and I decided to try my hand at making a copy cat recipe. 

The verdict? Amazing.
Isaac said it tasted a lot like the Taco Bell version, but way better. He really liked the sour cream sauce I made, and said the chicken tasted very similar to the original burrito. It probably had to do with the fact that I used real chicken and cheese, and the cilantro lime rice was freshly made that morning. Best of all, the burritos were so easy to put together! I am definitely adding these to Isaac’s lunch rotation. 

The star ingredient in these burritos was Mateo’s Salsa Verde. I bought ours at our local Kroger, but he also sells them online. I’m not kidding when I say this salsa is my favorite store bought brand. It’s not too spicy, and the tomatillos and spices give it a delicious flavor. It has the perfect balance between spicy, sweet and salty. You NEED to get some! 

What is your favorite fast food meal?

Shredded Chicken Burrito

Shredded Chicken Burrito

2016-07-26 23:16:40

Yields 8

A delicious copy cat recipe of the Taco Bell shredded chicken burrito, using fresh ingredients and wholesome foods.

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Sour Cream Sauce

1. 1 cup sour cream
2. 1/4-1/3 cup salsa verde*

Chicken

1. 4 cups rotisserie chicken, shredded
2. 2 Tbsp taco seasoning
3. 1/4 cup salsa verde*

Cilantro Lime Rice

1. 2 cups white or brown rice, cooked
2. 1/4 cup fresh cilantro, finely chopped
3. 1 lime, juiced
4. 1 tsp salt
5. 1 tsp onion powder
6. 1 tsp garlic powder

Other

1. 2 cups cheddar cheese, shredded
2. 8 burrito sized tortillas

Instructions

1. Mix the sour cream sauce ingredients together and set aside.
2. Shred the rotisserie chicken, then mix with taco seasoning and salsa. Set aside.
3. Cook 1 cup rice according to package directions (which will make 2 cups cooked). Once the rice is cooked, mix the cilantro, lime juice and seasonings. Set aside.

Assembling the burrito

1. On a large burrito tortilla, place 2 Tbsp of the sour cream sauce, 1/2 cup of chicken, 1/4 cup of rice and 1/4 cup of cheese. Roll the burrito and chow down!

Notes

1. *I used Mateo's Salsa Verde
2. You can store the burritos in the fridge for up to 5 days. I wrapped each one in plastic wrap for Isaac to grab and throw in his lunch box on his way to work.
3. Or you can place the burritos in a freezer safe baggie and store in the freezer for up to 3 months.

Happily the Hicks https://happilythehicks.com/