I did a little online surfing and tweaked a few copycat recipes to come up with my own version of Chipotle’s chicken burrito. I have to say, it’s pretty close.

My teenage son, Daniel, is eating us out of house and home. Well, let me clarify that. He’s not exactly clearing out the veggie bin. But milk, cereal and snack foods? Gone.

Every day, this 14-year-old positions himself at the kitchen table and devours giant bowls of cereal like it’s his job. I’m thinking about getting him a bucket like the one Jethro Bodine used on “The Beverly Hillbillies.”

When not wiping out my pantry and fridge, Daniel is begging to go to Taco Bell and Chipotle. I can handle runs to Taco Bell. Chipotle? Not so much. First of all, it is 20.39 miles from my house. Second, a chicken burrito costs $5.95, and this wiry kid easily throws back two. I swear he unhinges his jaw.

To keep the beast at bay, I did a little online surfing and tweaked a few copycat recipes to come up with my own version of Chipotle’s chicken burrito. I have to say, it’s pretty close.

The secret of Chipotle’s chicken is that it is chunks of boneless, skinless thigh meat, seasoned and grilled. Since thigh meat doesn’t go far, I also threw in some breast meat. Grill it, or even pan-fry it if you want. I broiled it in the oven and it came out just fine.

Another secret ingredient is chipotle seasoning. My favorite is McCormick’s Gourmet Collection Chipotle Chile Pepper, found in the supermarket spice aisle. Also key is the fluffy lime rice. I used white basmati rice and seasoned it with limejuice and fresh cilantro.

The combo of rice and meat, plus store-bought salsa, shredded Mexican cheese and sour cream rolled up in a big warm tortilla was, to my taste buds, an impressive reproduction.

“Not bad,” said my son between enormous bites.

“How close is it?” I asked, glowing with confidence.

“I give it a six out of 10. It’s great for what it is, but it’s not Chipotle,” said the connoisseur.

Brat.

My husband gave it a nine. “I think it’s dead-on,” he said. “Actually, I think it might be better.”

If you’re a Chipotle addict, give it a shot and let me know what you think.

Copycat Chipotle Chicken Burrito

Meat:

6 boneless, skinless chicken thighs (plus one boneless, skinless chicken breast, if desired)

1 tablespoon vegetable oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

2 tablespoons McCormick Gourmet Collection Chipotle Chile Pepper

Rice:

1 bag white basmati rice

1-2 tablespoons butter

Juice from 1/2 lime, or more to taste

1/2 cup cilantro leaves, chopped, or more to taste

Large burrito wraps

Salsa, shredded cheese, guacamole, black beans, etc., as desired

Meat: Trim fat from thigh meat. Cut thigh and breast meat into 1- to 2-inch pieces. Place oil in sealable plastic bag and add chicken. Toss to coat. Mix spices. Add to bag and toss to coat. Marinate in refrigerator for 2 to 4 hours.

Cook on grill pan, on barbecue grill or place on sheet pan and broil in oven, turning occasionally. Cook until tender and just done; do not overcook.  Set aside and keep warm.

For rice: Cook 1 or 2 cups of rice, as desired, according to package directions. When rice is finished, remove from heat, fluff with fork, stir in butter, limejuice and fresh cilantro.

To build burritos, place rice on warmed wrap, then add meat and condiments and roll up.

Makes 6 burritos.