Chipotle allergen menu: what contains milk, wheat, soy and sulphites

The Chipotle allergen menu is refreshingly short. Milk appears in exactly three ingredients — shredded cheese, queso blanco and sour cream. Wheat lives only in the flour tortilla. Soy shows up in sofritas and the honey vinaigrette. Every sulphite comes from trace vinegar. And no peanuts, tree nuts, eggs, sesame, fish or shellfish are used anywhere on the menu. The full chart is below.

Independent estimates — not affiliated with Chipotle. Verified July 2026.

This is an independent, unofficial guide — we are not affiliated with Chipotle, and allergen information can change whenever a supplier or recipe does. Always confirm current allergen details in-store or on Chipotle's official allergen page before ordering. And remember that Chipotle kitchens are open, shared-line kitchens: even when an ingredient contains no allergen, cross-contact between foods is possible during prep. If your allergy is severe, tell the crew before they build your order.

Chipotle allergen chart: every ingredient at a glance

This matrix covers every ingredient on the line, compiled from Chipotle's US allergen statement and its published allergen data sheet. Only four allergen categories ever appear in Chipotle's food — milk, wheat/gluten, soy and sulphites — so those are the columns. A protein cup or double-meat side is simply a bigger scoop of the same meat, so it carries the same row you see here.

* Chipotle states that all sulphites in its food come exclusively from vinegar, in which they occur naturally below the 10 ppm labeling threshold — it flags vinegar-containing items voluntarily for customers with extreme sensitivities.  † Corn ingredients may carry trace gluten from co-mingling with gluten grains in the field, per Chipotle's allergen statement.  ‡ Listed as "may contain" milk traces on Chipotle's published allergen data sheet. Compare any build against the full Chipotle nutrition chart.

Is Chipotle dairy free? How to order without milk

Chipotle is one of the easier chains to eat dairy-free, because milk hides in exactly three places: the shredded Monterey Jack cheese, the queso blanco and the sour cream. Skip those three and everything else on the line is made without dairy — including both tortillas, which a lot of people are surprised to learn. Chipotle's own statement confirms its tortillas, rice, beans, salsas, chips and guacamole are all vegan.

You barely lose anything nutritionally, either. Per our calculator's per-ingredient data, cheese runs 110 calories, queso blanco 120 and sour cream 110 — so a "no dairy" bowl saves up to 340 calories, and guacamole (230 calories, 22g of fat, 6g of fiber) fills the creamy gap better than any of them. A dairy-free build like steak (150 cal, 21g protein), brown rice (210 cal), pinto beans (130 cal, 8g fiber), fajita veggies (20 cal), tomatillo-green salsa (15 cal) and guac lands around 755 calories with 37g of protein and zero milk. One watch-out: the chipotle-honey vinaigrette is flagged for possible milk traces, so salad orderers with a true milk allergy should dress with salsa instead.

Gluten at Chipotle: the short version

Gluten is the simplest column on the whole chart: wheat appears in one ingredient, the flour tortilla. That single wrapper is why the burrito, the quesadilla and the flour soft tacos are off-limits, while every bowl, salad and crispy corn taco is naturally gluten-free. The corn items — chips, corn tortillas and the chili-corn salsa — carry only a field co-mingling caveat that matters to the most sensitive celiacs, and the shared line is the real risk to manage, not the recipes.

That's the summary. For the item-by-item breakdown, the celiac ordering script and the chips-and-queso details, read our full guide to whether Chipotle is gluten-free.

Soy allergy at Chipotle: sofritas, the vinaigrette and the oil question

Soy shows up as a listed ingredient in two items. The obvious one is sofritas — it's braised tofu, so soy is the whole point (150 calories and 8g of plant protein per serving, if you're the one at the table who can eat it). The second is the chipotle-honey vinaigrette served with salads. Every meat, both rices, the beans, salsas, cheeses and tortillas are soy-free as recipes.

The question soy-allergic readers actually care about is the oil, because "soybean oil" is the default in American restaurant kitchens. Chipotle cooks primarily with sunflower oil and fries its chips and crispy shells in rice bran oil rather than soybean oil, which removes the biggest hidden-soy worry on the menu. As always with a serious allergy, oils and suppliers can change regionally — ask the crew what's in the fryer at your location before you commit to the chips.

Does Chipotle have peanuts or tree nuts?

No — and this is the quiet superpower of the Chipotle allergen menu. Chipotle states that it does not use peanuts, tree nuts, eggs, sesame, mustard, fish or shellfish as ingredients in any of its food. For families managing a peanut or tree-nut allergy, that makes Chipotle one of the rare national chains where nothing on the menu needs to be screened for nuts in the first place. There's no peanut oil in the fryers, no nut garnishes, no sesame in the tortillas.

The honest fine print: because ingredients come from suppliers whose facilities Chipotle doesn't control, the company says it cannot guarantee the complete absence of these allergens in its restaurants. That's a standard supply-chain disclaimer rather than a red flag, but if your allergy is anaphylactic, it's worth knowing the exact wording before you order.

What's the deal with sulphites?

If you've seen sulphites flagged on a Chipotle allergen chart and panicked, here's the context: Chipotle says every sulphite in its food comes exclusively from vinegar, where sulphites occur naturally below 10 parts per million — under the threshold that requires labeling at all. The company flags vinegar-containing items (like the tomatillo salsas and the vinaigrette) voluntarily, for customers with extreme sensitivities. For the vast majority of people, including most sulphite-sensitive eaters, these trace levels are a non-issue.

How to order safely with any allergy

Chipotle's open kitchen is its biggest allergy strength and its biggest weakness at once. You can see every ingredient in front of you — but every order rides down one shared line, where a scoop that just touched cheese can land in a dairy-free bowl. Three habits fix most of it: say "I have a food allergy" before the first scoop (the crew will wash hands, change gloves and pull clean utensils — it's standard procedure), order a bowl or salad so no tortilla ever touches your food, and go at off-peak hours when the line is calmer and bins are freshly changed.

Sides deserve one extra thought: the chips and sides are bagged in-store near the line, so highly sensitive eaters may prefer to skip them. Once you know your safe ingredient list, you can build your exact order in our free Chipotle calculator and get live calories, protein, carbs and sodium for the whole meal before you walk in.

FAQ

What Chipotle's allergen statement actually says

Everything in the chart above traces back to Chipotle's own allergens and special-diets page and its published allergen data sheet, which mark wheat in the flour tortillas, milk in the cheese, queso and sour cream, soy in sofritas and the vinaigrette, and vinegar-derived sulphites below 10 ppm. The FDA's major-allergen labeling rules are the frame behind those disclosures: nine allergens must be declared on packaged food, and Chipotle's menu touches only a handful of them. When our chart and the in-store chart ever disagree, trust the one in the restaurant — recipes and suppliers change first, websites second.

How we source this

Allergen flags come from Chipotle's published allergen statement and allergen data sheet, and the calorie and macro figures are built ingredient-by-ingredient from our calculator's per-ingredient data, cross-checked against the USDA FoodData Central database for standard serving sizes. Calories are rounded to the nearest 5 and macros to the nearest gram. Because portions are hand-scooped, prep lines are shared, and recipes change over time, treat this as a close guide — not a lab measurement — and confirm the current allergen list in-store before you order. We re-review the figures each quarter and update the date above whenever they change.