Copycat Taco Bell Cantina Chicken Burrito
Add Preferred SourceTaco 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 – Make your own or check out my recipe for Slow Roasted Chicken here.
- Large flour tortillas – Use burrito-size tortillas that are soft and pliable; stiff tortillas tend to crack once they’re filled and rolled.
- Red cabbage – This holds up better than lettuce and won’t wilt under warm fillings. Slice it thin so it tucks into the burrito easily.
- Lettuce – Any crisp lettuce works here; just make sure it’s completely dry so it doesn’t water down the burrito.
- Cheddar cheese – I shred it myself. Pre-shredded cheese is coated with anti-caking agents that mute flavor and create a grainy melt.
- Pico de gallo – Use a chunky style and drain off excess liquid so the burrito doesn’t turn soggy.
- Avocado ranch sauce – Make your own or buy it premade. You could also use avocado ranch salad dressing.
- Chipotle sauce –Make your own by mixing 1/4 teaspoon of chipotle powder to 2 tablespoons of crema or sour cream, and add a squeeze of lime juice.
How To Make Copycat Taco Bell Cantina Chicken Burrito
Heat a cast iron skillet over medium-high heat until it is fully heated and very hot to the touch, but not smoking. This ensures the burrito will brown quickly without drying out.
Warm the flour tortillas briefly in the microwave or on a dry skillet just until soft and flexible. They should be warm and pliable but not crisp or stiff, which helps prevent tearing during rolling.
Lay each tortilla flat and layer shredded chicken, cabbage, lettuce, cheese, pico de gallo, avocado-ranch dressing, and chipotle sauce down the center. Keep the filling compact so the burrito can be rolled tightly without spilling.
Fold the sides of the tortilla inward, then roll firmly from the bottom to form a tight burrito. Place the burrito seam-side down into the hot skillet and cook for about 2 minutes per side, turning once, until the exterior is golden brown and lightly crisp.
Remove from the skillet and serve immediately while hot. The burrito is ready when the tortilla is toasted, the filling is warmed through, and the cheese is melted.
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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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
What exactly do Avocado Ranch Sauce and Chipotle Sauce mean? If you are going to say you copycatted a recipe, you need to find out what is in the original and actually copy it, not just make general suggestions. Otherwise it’s not a copycat.