Copycat Chipotle Grilled Chicken Soft Tacos

Copycat Chipotle Grilled Chicken Soft Tacos


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Bring the hearty and spicy tastes of Chipotle into your home with this soft taco recipe. Stuff flour tortillas with a savory combination of marinated chicken, black beans, pico de gallo, crisp romaine, and shredded cheese.

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Serving Size / Yield

10-12 tacos


  • 1 7 oz. can Chipotle Peppers in Adobo Sauce, peppers discarded
  • 1 2 oz. package Dried Ancho Chiles, soaked overnight and seeded
  • 6 Garlic Cloves, minced
  • 1 Tbs. Onion Powder
  • 2 tsp. Dried Oregano
  • 2 tsp. Chili Powder
  • 2 tsp. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1/4 C. Canola Oil
  • 3 lb. Shredded Cooked Chicken Breasts
  • 10-12 10" Flour Tortillas
  • 1 15 oz. can Black Beans, drained and warmed
  • 2 C. Pico de Gallo
  • 2 C. Romaine Lettuce, shredded
  • 2 C. Shredded Cheese

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In a food processor or blender, combine the adobo sauce, ancho chiles, garlic, onion powder, oregano, chili powder, salt, and pepper, and puree until smooth. Pour marinade into a large bowl. Add chicken and toss to coat. Cover and refrigerate for 1 hour to marinate. In a large skillet, warm the canola oil over medium-high heat. Add chicken and cook until browned. Wrap flour tortillas up in paper towels, place on a microwaveable plate, and warm for 1 minute. Spoon into each flour tortilla, in order, even amounts of the cooked black beans, marinated chicken, pico de gallo, and shredded lettuce. Sprinkle even amounts of the shredded cheese over each taco and serve.

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