Can you make a Chipotle-style chicken burrito that’s both budget-friendly and healthier? The cost of two Chipotle burritos recently prompted an exploration of how many homemade burritos could be made with the same grocery budget. The goal was not only to save money but also to create a healthier alternative to the calorie-laden Chipotle version.
A typical double chicken burrito with rice, pinto beans, sour cream, cheese, lettuce, red salsa, and guacamole can easily exceed 1500 calories. This is a significant portion of the recommended daily caloric intake, especially for those aiming for a calorie deficit. The homemade version aimed to reduce calories, increase protein for satiety, and lower fat and carbohydrate content. Furthermore, the homemade burrito addressed the issue of Chipotle’s rice-heavy construction, allowing the flavors of the chicken, sauces, and beans to take center stage.
Ingredients for homemade Chipotle burrito including chicken, produce, and spices.
A trip to a Mexican grocery store yielded all the necessary ingredients: large burrito-sized tortillas, achiote paste for the chicken marinade, garlic, red onion, orange, lime, habanero, ripe avocado, romaine lettuce, chicken breast, low-fat sour cream, Oaxaca cheese, pinto beans, and house-made red salsa. The final grocery bill came in slightly over budget, but with enough ingredients to make multiple burritos and utilize leftovers for other meals.
The homemade burrito preparation involved three key components: marinated chicken, avocado sauce, and beans. The chicken marinade, inspired by pollo asado, combined garlic, red onion, orange juice, lime juice, habanero, and achiote paste – a blend of spices that adds a distinctive red color and complex flavor. The chicken was marinated for at least 30 minutes before being seared and chopped.
Seared and chopped chicken marinated in achiote paste.
To address the high calorie count of guacamole and sour cream, a lighter avocado sauce was created. This sauce combined avocado, low-fat sour cream, lime juice, garlic, cayenne pepper, and salt, offering a flavorful yet lower-calorie alternative. Finally, the pinto beans were simmered with bay leaf, cumin, and salt.
Avocado sauce being blended in a blender.
Assembling the homemade burrito involved layering the warm tortilla with avocado sauce, beans, Oaxaca cheese, marinated chicken, more avocado sauce, salsa, and romaine lettuce. The resulting burrito, significantly lower in calories and higher in protein than the Chipotle version, offered a satisfying and flavorful meal.
Homemade burrito filled with chicken, beans, cheese, and avocado sauce.
A taste test comparison revealed that while both burritos were enjoyable, the homemade version highlighted the flavorful chicken marinade. The homemade burrito allowed the spices and marinade to shine, while the Chipotle burrito suffered from an overwhelming rice presence. The avocado sauce proved a successful substitute for guacamole and sour cream, providing a creamy texture and flavor without the excess calories. The homemade burrito also offered the flexibility to customize ingredients and macronutrients based on individual preferences and dietary goals.
Finished homemade burrito compared to a Chipotle burrito.
Ultimately, creating homemade Chipotle-style burritos proved to be a cost-effective and healthier alternative, providing greater control over ingredients, portion sizes, and overall nutritional value.
