Taco Bell has made an effort to add some nutrition and flavor into its menu, and one of my favorites is their cantina chicken burrito. In this Copycat Taco Bell Cantina Chicken Burrito, I’ve captured all the flavors of the original, but you can make it easily and more affordably at home!
I’ll admit it, I like Taco Bell. But I don’t like paying for something that I can make easily and affordably at home. That’s where this Copycat Taco Bell Cantina Chicken Burrito recipe comes in. It’s just as tasty – ok, tastier! – than the original, and I can make enough for the whole family for about the cost of 1 burrito.
The key to this recipe is the slow roasted chicken. Take the time to do this step, but if you’re in a hurry, leftover grilled chicken or rotisserie chicken will work just as well.
Then, gather your ingredients, pack and roll your burritos, give them a quick grill in a hot cast iron pan, and voila, you’ve just made a run to the border without leaving home!
Ingredients
- Slow roasted Mexican chicken
- Large flour tortillas
- Red cabbage – Shredded.
- Lettuce – Shredded.
- Cheddar cheese – Shredded.
- Pico de Gallo
- Avocado-ranch sauce
- Chipotle sauce
How To Make Copycat Taco Bell Cantina Chicken Burrito
- Heat a cast iron skillet over medium-high heat until it is quite hot but not smoking.
- Warm the flour tortillas in a microwave or on a skillet for a few seconds to make them pliable.
- Assemble the burritos by placing a portion of shredded chicken, cabbage, lettuce, cheese, pico de gallo, avocado-ranch dressing, and chipotle sauce on each tortilla.
- Fold the sides of the tortilla over the filling and roll it up tightly to form a burrito.
- Add the burrito to the hot skillet and griddle for 2 minutes on each side or until brown and toasty.
- Serve immediately and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- You can use any kind of cheese in these burritos, but I love a Tex-Mex blend or sharp cheddar.
- If I don’t want to fuss with roasting chicken, I’ll sometimes use leftover grilled chicken or rotisserie chicken.
- For a spicier burrito, include diced jalapeños or a drizzle of hot sauce.
- Flour tortillas work the best for these burritos. Ensure the tortillas are warm and pliable to prevent tearing when rolling.
Recommended
Menu Ideas
Pair your Copycat Taco Bell Cantina Chicken Burrito with a side of Mexican rice and a refreshing mango salsa. For a complete feast, serve with a cold beverage like a classic margarita or a chilled iced tea. This burrito also goes well with a crunchy side of tortilla chips and salsa.
Storage
Assembled burritos are best eaten fresh. Store any leftovers in individual containers in the fridge for 3-4 days.
Copycat Taco Bell Cantina Chicken Burrito
Ingredients
- 1 pound slow roasted Mexican chicken
- 4 large flour tortillas
- red cabbage shredded
- letuce shredded
- cheddar cheese shredded
- Pico de gallo
- avocado-ranch sauce
- chipotle sauce You can use chipotle mayonnaise or mix ½ teaspoon of chipotle powder into 1 cup of sour cream
Instructions
- Heat a cast iron skillet over medium-high heat until it is quite hot but not smoking.
- Warm the flour tortillas in a microwave or on a skillet for a few seconds to make them pliable.
- Assemble the burritos by placing a portion of shredded chicken, cabbage, lettuce, cheese, pico de gallo, avocado-ranch dressing, and chipotle sauce on each tortilla.
- Fold the sides of the tortilla over the filling and roll it up tightly to form a burrito.
- Add the burrito to the hot skillet and griddle for 2 minutes on each side or until brown and toasty.
- Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- You can use any kind of cheese in these burritos, but I love a Tex-Mex blend or sharp cheddar.
- If I don’t want to fuss with roasting chicken, I’ll sometimes use leftover grilled chicken or rotisserie chicken.
- For a spicier burrito, include diced jalapeños or a drizzle of hot sauce.
- Flour tortillas work the best for these burritos. Ensure the tortillas are warm and pliable to prevent tearing when rolling.
Hi Chef Jenn! These recipes sound and look good, but can you please help diabetics by including some ideas/recipes or steps that could help to reduce carbs? My brother said that we can eat/order anything…just throw out what’s in the container and eat the box!!! Most diabetic books/mags have awful recipes using foods that I don’t like. My taste buds are very picky/ limited. I like meats, some Mexican and most veggies. I don’t like sharp cheeses, any dressings, especially ranch. Any ideas of substitutes? Thank you for your help.
Hi Linda! Many of the recipes on DinnerBySix are not low carb. I make these for my carb loving family :). However, I do also own KetoCookingWins.com where you’ll find tons and tons of my hand-crafted low-carb recipes with no funny ingredients in them! Take a look over there and see if anything looks good to you! ~Jenn