How Do I Make a Moe’s Chicken Burrito?
I’m a Moe’s addict. Seriously, I could eat a Moe’s Burrito every single night of the week.
I love their Chicken Burritos and their Veggie Burritos. I alternate between their Joey Bag of Donuts, Triple Lindy, Homewrecker, and Art Vandalay.
I normally order it with black beans, chicken, salsa, guacamole, cilantro, cucumber slices, black olives, and sometimes, fresh jalepenos.
I try to make it at home, but it’s never as good. Any ideas how to make the perfect Moe’s Burrito? 
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July 1st, 2007 at 10:21 am
I like eating burritos at Moe’s and Qdoba, but it’s cheaper to eat at home so I thought I’d try to emulate what they are doing. It’s pretty easy, and I have enough leftovers to make very quick meals for the rest of the week.
Quick burritos
Ingredient list:
1 can black beans
Fresh cilantro
Salsa
8 oz Mexican blend shredded cheese
Whole wheat tortillas
1/2 lb chicken (2 breasts)
Vegetable or Olive oil
1-2 garlic cloves
Dried red pepper flakes
2 tbsp Lime juice
Cut up the chicken into small pieces. Pour enough oil to cover the bottom of a small skillet. Add lime juice, red pepper flakes and diced garlic cloves to the oil. Saute the chicken in the oil until it starts to turn light brown. Remove the chicken from the skillet.
I heat up the (drained) black beans in the skillet with the used oil, but you can also heat them in the microwave.
Place an open tortilla in the microwave with shredded cheese on top and heat for 10-15 seconds until cheese is melted. Top with chicken, black beans, salsa, and cilantro, then wrap up into a burrito shape.
I store the extra ingredients separately in the fridge. It takes less than 5 minutes to wrap up a burrito or two.
November 7th, 2007 at 12:35 pm
You know what else I’ve tried at Moe’s and love? Adding tofu to my burrito. You can get 1/2 chicken and 1/2 tofu and it actually makes the burrito much lighter (and easier to digest). But, I can’t figure out what they are marinating it in.
January 26th, 2008 at 3:10 pm
Anything special for the rice?
February 12th, 2008 at 10:05 am
Oh, my gosh, me too. I think I need a 12 step program or something. I drive 45 minutes to get to a Moe’s and could definitely eat there every single day.
I’ve tried with no luck at the marinade and the rice seasoning.
Thanks for asking this! Good luck!
February 28th, 2008 at 3:46 pm
Obviously I’m here looking for a moe’s recipe.. I guess there are a lot of people in the world who can’t get to a Moe’s who want to make them…. if anyone knows anything… I’d LOVE to know too!!!!!!
March 2nd, 2008 at 7:02 pm
i live in northern ireland, and i love moes so much, but we have no mexican style food places over here at all, i just want my homewrecker!!!!!! dammit y r they so good
March 22nd, 2008 at 5:58 pm
Are these similar to a Qudoba or Chipotle’? If so, I would love the recipe too.
September 15th, 2008 at 10:39 am
We have no Moes in Russia.
I’ve tried it when I was there, so I miss it now
September 27th, 2008 at 10:39 pm
Thanks so much this is really a great insight, by the way your website is really nice.
October 24th, 2008 at 5:50 pm
Indeed, we’ve begun using the phrasing “Moegasms” to explain the post burrito experience.
January 10th, 2009 at 5:01 pm
I’ve only had a Triple Lindy once, but it was divine. Here is my guess for what goes in it:
1.grilled marinated chicken (try 1/2 c olive oil, 2 T minced garlic, 1/4 c chopped cilantro, 1 t cumin, 1 t tumeric, 1 t chile powder, and 1 green chile, seeded and diced. marinade 1.5 lb chicken for 3 h)
2.seasoned black beans (you can buy cans of BB that are seasoned)
3.Mexican rice (never made this particular recipe before, but it looks close to the one I have http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx)
4.Mexican blend cheese
5.pico de gallo (try http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/)
5.guacamole – I would just add chopped avocado to the pico de gallo
6.sour cream
Moe’s uses a very thin yet resilient tortilla. I make my own tortillas, but they are nowhere as thin or chewy as the ones they have. If someone can find out anything about the tortillas, please post it!
September 5th, 2009 at 4:04 pm
Quite oddly, several ingredients for Moe’s burritos cannot be purchased in America….
…go figure.
November 2nd, 2009 at 6:21 pm
liv ; what r the ingredients in the chicken marinade
January 31st, 2010 at 1:03 pm
I’ve been eating the Moe’s style burritos for years, but have only been to a Moe’s once. I discovered these at many Mexican places in Sonoma County. The tortilla is a 12″ and not easy to find east of Texas. However, you can use a wrap made by Mission that comes in multiple flavors. I just had the garden spinach and it was great. These wraps are 10″, the size Moe’s uses for their smaller burrito.
The trick is to get the tortilla pliable. I have tried several methods and found the perfect way. I have a Turbo Steam Cooker and I set the tortilla in there for 45 seconds. When it comes out, it can be molded anyway you like and tightly wrapped without tearing. The alternate way I used to steam a tortilla is to take a splatter screen cover (used to cover fish or hamburger to stop it from splattering everywhere), lay the tortilla on it, and pass it over a boiling teapot.
For marinades, I make my own and make them different every time. Tonight I’ll be making burritos for family and friends. I used a mesquite marinade for tonight’s bash.