Chipotle Steak Burrito, Price, Calories, Nutrition & Copycat Recipe (2026)

Quick answer:A standard Chipotle Steak Burrito (flour tortilla + rice, beans, steak, fajitas, mild salsa, cheese) costs about $10.65in most US locations and lands near 965 calorieswith 47g proteinand 120g carbs. Mild-medium, the adobo carries warmth, not heat. Full price range, complete nutrition, keto/GF workarounds, and a copycat steak recipe below.

Build this burrito in the calculator →

What is the Chipotle Steak Burrito?

The Chipotle Steak Burrito is the wrapped version of Chipotle’s classic steak main, the same protein you’d get in a Steak Bowl, rolled inside a large white-flour tortilla with rice, beans, salsa, cheese, and whatever else you order. Responsibly-raised beef seasoned with a house adobo (chipotle chile, cumin, oregano, garlic, black pepper), seared on a plancha and hand-cut to order.

You still customize everything, rice, beans, salsas, toppings, but the flour tortilla is fixed: one 13-inch wrap, which is why the burrito’s macros are almost identical to the same-protein bowl plus~320 calories, ~47g carbs, and ~610 mg of sodium from the wrap itself.

Chipotle Steak Burrito price (2026)

Chipotle burritos and bowls are priced the same by protein, the tortilla is free. In 2026 a standard Chipotle Steak Burrito runs about $10.65, with a nationwide range of roughly $9.95 – $11.95. Big cities, airports, and stadium locations run higher.

Prices are hand-sampled from multiple US stores in 2026, shown in USD.

Chipotle Steak Burrito nutrition

Numbers below reflect a standard build: flour tortilla, white rice, black beans, steak, fajita veggies, mild salsa, and cheese. Guac, queso, sour cream, or double protein change the totals, see the calculator link above.

How to build the Chipotle Steak Burrito right

The “just make it good” default

1. Flour tortilla, always steamed first (they do it automatically)
2. White rice + black beans (or half and half)
3. Steak, a standard scoop
4. Fajita veggies (free)
5. Mild + corn salsa (skip mild if you’re watching sodium)
6. Cheese
7. Guac, the burrito earns the upcharge

The high-protein build

Ask for double protein (+$4.60–$5.10) and half rice / double beans. You’ll land near 64g proteinfor roughly 1015 calories.

The lower-carb workaround

Order it as a bowl. Same price, no tortilla, cuts about 320 calories and drops carbs to roughly 30g. Strict-keto: also skip rice, beans, and corn salsa, and add fajitas + guac.

Best-value hacks

Ask them to double-wrap the tortilla for free, prevents blowouts and doesn’t change the price. Load free extras (extra fajitas, extra beans, extra rice) so it eats bigger without moving the check.

The flour tortilla facts nobody explains

Chipotle’s tortilla is a 13-inch white-flour wrap made with enriched wheat flour, water, canola/soybean oil, sugar, sea salt, and a small amount of baking-soda leavening. It’s steamed on the line so it stays soft and folds cleanly. It contains wheat, which is why any burrito is off-limits on a gluten-free diet, bowls and crispy corn tacos are the safe swaps.

The tortilla is roughly 320 calories, 8g protein, 9g fat, 50g carbs, 610mg sodiumper wrap, that’s the entire delta between a burrito and the same-protein bowl.

Dietary flags

Best for

• Steak lovers
• High-protein eaters
• Anyone wanting a chewier bite than chicken

Not the best fit for

• Vegetarians
• Kids who prefer softer proteins

Copycat Chipotle Steak Burrito recipe (home version)

This makes the protein, assemble the burrito with warm rice, black beans, salsa, cheese, and a large steamed flour tortilla. Best cut: Sirloin, flank, or skirt steak..

Ingredients (serves 4)

• 1 lb sirloin, flank, or skirt steak
• 2 tbsp chipotle peppers in adobo (finely minced)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp neutral oil

Method

1. Blend chipotles, cumin, oregano, garlic, salt, pepper, oil into a paste.
2. Coat steak, marinate 2–8 hours.
3. Heat cast-iron until smoking.
4. Sear 2–3 minutes per side for medium-rare; rest 5 minutes.
5. Hand-chop into ½-inch pieces before rolling.

The wrap

1. Warm a 12–13″ flour tortilla on a dry skillet 15 seconds a side, or wrap in a damp towel and microwave 20 seconds, it has to be pliable or it will crack.
2. Lay filling in a horizontal strip across the middle third, leaving a hand’s width on either side.
3. Fold the sides in over the filling, then roll from the bottom, tucking tight.
4. Toast seam-side down in a dry skillet 60 seconds to seal and crisp.

Total time: about 30 minutes plus marinating time. Leftovers keep 3 days in the fridge; re-crisp in a skillet, never the microwave alone.

Chipotle Steak Burrito vs the same-protein bowl and tacos

Storage & reheating a Chipotle burrito

An uneaten burrito keeps 2–3 days in the fridge if refrigerated within two hours of pickup. Salsas and sour cream inside a burrito make the tortilla soggy overnight, for meal prep, order it as a bowl and wrap fresh at home.

Skillet (best texture)

Unwrap the foil. Put the burrito seam-side down in a dry nonstick pan over medium. Cover 2 minutes, flip, cover 2 more. Uncover the last minute to re-crisp.

Oven / toaster oven

350°F, still wrapped in foil, for 12–15 minutes. Unwrap the last 3 minutes to crisp the tortilla.

Microwave (last resort)

Slice in half so heat penetrates, cover with a damp paper towel, microwave 90 seconds. The tortilla goes chewy, but works when you’re in a rush.

Air fryer

350°F for 6–8 minutes still in foil, then 2 minutes unwrapped to crisp.

Frequently Asked Questions

Prices and nutrition are hand-sampled from public Chipotle data and multiple US store menus in 2026 and are provided as a general guide. Your local store can vary. Chipotle® is a trademark of Chipotle Mexican Grill, Inc.; this page is not affiliated with, endorsed by, or sponsored by Chipotle.

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