Chipotle

⚠️ Risks & cross-contamination

• Flour tortillas are the primary gluten source on the menu; everything else is widely treated as gluten-free with precautions, but cross-contamination remains a possibility if protocols aren’t followed, especially during peak times.
• The restaurant is not a dedicated gluten-free facility, so ongoing vigilance is important.
• Some toppings (e.g., lettuce, cheese) can carry risk if not fetched from backstock or fresh containers; others have reported successful experiences when staff pull from clean batches.
• Corn-based items (tortillas, some salsas) can have trace gluten in certain contexts; some sources advise double-checking with staff or avoiding shared lines if highly sensitive.