Chipotle

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk persists, especially if staff are rushed or unsure.
• Flour tortillas remain the main gluten source on the menu; if you must avoid gluten entirely, it’s important to communicate clearly and request the standard precautions (glove change, utensil swap, etc.) and to stick with GF components prepared under those safeguards.
• Some items (e.g., lettuce, cheeses, or other toppings) can carry risk if touched by gloved hands that recently handled gluten-containing items; many patrons report asking for items from the back and fresh containers to mitigate this risk.