Weeknight Chipotle Chicken Burritos | Kita Roberts GirlCarnivore

Weeknight Chipotle Chicken Burritos

Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword chicken burritos
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 4
Calories 521kcal


  • 1 tbsp vegetable oil
  • 3/4 cup fresh pico de gallo
  • 1 chipotle chile pepper in adobo sauce minced, plus 1 to 2 tbs sauce
  • 1/4 cup black bean salsa
  • 14 oz pinto beans drained and rinsed well
  • 1/2 cup water
  • 1 1/2 cup chopped rotisserie chicken skin removed
  • salt and pepper
  • 4 burrito sized flour tortillas
  • 1 1/3 cup cooked rice
  • 4 oz shredded cheese
  • 1 cup shredded romaine
  • sour cream guacamole, additional pico de gallo for serving


  • Heat the vegetable oil in a pot over medium heat. 
  • Add the pico de gallo, chipotle pepper, adobo sauce, and salsa. Allow to cook, stirring constantly 2 to 3 minutes. 
  • Stir in the pinto beans and water. Bring to a simmer and add the chopped chicken. 
  • Allow sauce to thicken, about 3 to 5 minutes when everything is heated through.
  • Off heat, stir in the cilantro and season with salt and pepper as needed.
  • Arrange the burritos on a work surface and divide the rice evenly between them. 
  • Pile the cheese, chicken filling, and romaine lettuce on top. Wrap the bottoms in and fold the tops over all burrito style.
  • Serve with additional burrito fixings.


Food Network Magazine April 2013


Calories: 521kcal | Carbohydrates: 64g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 995mg | Potassium: 716mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1695IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 3.8mg