Weeknight Chipotle Chicken Burritos
Easy and convenient recipe for quick chicken burritos including tips on how to roll the perfect burrito
- 1 tbsp vegetable oil
- ¾ cup fresh pico de gallo
- 1 chipotle chile pepper in adobo sauce minced, plus 1 to 2 tbs sauce
- ¼ cup black bean salsa
- 14 oz pinto beans drained and rinsed well
- ½ cup water
- 1 ½ cup chopped rotisserie chicken skin removed
- salt and pepper
- 4 burrito sized flour tortillas
- 1 ⅓ 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.
Inspired by a Food Network Magazine April 2013
You can use any type of meat you like. Chicken is just the starting point.
Make sure to drain the ingredients before adding to the inside of the tortilla so it isn't too wet. If you want a "wet" style burrito, then pour some enchilada sauce over the top before serving.
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