Chipotle Honey Vinaigrette Copycat Recipe — If you visit Chipotle often, you’ve likely tried their honey vinaigrette. It’s bright, tangy, and sweet, and this homemade copycat version captures those flavors perfectly. Give it a try and tweak it to your taste.
Recently a viral TikTok featuring a steak quesadilla from Chipotle brought this dressing back into the spotlight. The trend—popularized by creators such as Alexis Frost and Keith Lee—suggests ordering the steak quesadilla with extra cheese and fajita vegetables, then dipping bites into a mix of sour cream and the honey vinaigrette. The sweet-and-smoky vinaigrette paired with sour cream gives the quesadilla a rich, creamy contrast that many find irresistible.
Before that trend, I didn’t even know some locations offered quesadillas; we usually go for tacos, burritos, and bowls. The steak quesadilla is surprisingly good, and dipping it into this vinaigrette elevates it even further.
I’ve always loved Chipotle’s honey vinaigrette and would happily drizzle it on salads, bowls, or anything else. Because some locations have reportedly run low on the dressing, I tested this copycat so you can make it at home any time. There are many online variations—some use vegetable oil and omit chipotle peppers—but this version keeps the smoky chipotle flavor and uses a neutral oil for the authentic texture and taste.
Chipotle Honey Vinaigrette Copycat Recipe
This recipe reflects tips from former Chipotle employees and managers, and aims to recreate the original balance of sweet, smoky, tangy, and savory. Feel free to adjust ingredients: add more chipotle in adobo for smokiness, reduce honey for less sweetness, or increase lime juice or red wine vinegar for extra tang.
Print Recipe
Chipotle Honey Vinaigrette Copycat Recipe
Equipment
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blender
Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 to 2 chipotles in adobo + 1 teaspoon of the sauce
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon black pepper
- 2/3 cup avocado oil or rice bran oil
Instructions
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Place the red wine vinegar, honey, chipotles in adobo (with 1 teaspoon of the adobo sauce), garlic, lime juice, oregano, kosher salt, and black pepper into a blender. Blend on high until the ingredients are fully combined.
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With the blender running on low, slowly drizzle the avocado or rice bran oil into the mixture through the lid opening. After all the oil is added, close the lid opening and increase the speed until the dressing is smooth and emulsified.
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Taste and adjust seasoning as needed. Transfer to an airtight container or glass jar and refrigerate. The vinaigrette keeps best for up to one week. Use it as a dressing for salads, a dip for quesadillas, or a flavorful spread for sandwiches and wraps. Enjoy!
Recipe adapted from What Molly Made