Chipotle Chicken Burritos

3.90 (5)
⏱ 25 mins 🍽 Serves 4 🌶 mexican 🏷 Chicken

Skip the takeaway and prepare these hearty chipotle chicken burritos in your own kitchen. A spicy chipotle and bean mixture is combined with shredded chicken, then wrapped with warm rice, cheese and fresh toppings in a soft tortilla. This recipe yields four substantial burritos, perfect for a speedy and comforting weeknight dinner.

Chipotle Chicken Burritos

Ingredients

  • 1 tablespoon vegetable oil
  • 3/4 cup pico de gallo or fresh salsa
  • 1 chipotle chile in adobe sauce, chopped, plus 1 to 2 tablespoons sauce from the can
  • One can of pinto beans, drained and rinsed
  • 1 1/2 cups shredded rotisserie chicken, skin removed
  • 1/4 cup roughly chopped fresh corriander
  • Kosher salt
  • 4 burrito-sized flour tortillas
  • 1 1/3 cups cooked white rice, warmed
  • 1 1/3 cups shredded Monterey Jack cheese
  • 1 1/3 cups shredded romaine lettuce
  • Guacamole, for serving (optional)

Method

  1. Warm the vegetable oil in a medium pot. Add 1/2 cup of the pico de gallo along with the chopped chipotle chile and your preferred amount of adobo sauce. Cook this mixture until it begins to sizzle, which should take about 2 minutes. Pour in the pinto beans and 3/4 cup of water, bringing it to a gentle boil. Mix in the shredded chicken and continue cooking for roughly 2 minutes until the sauce thickens a little. Finish by stirring through the fresh coriander and seasoning with kosher salt.
  2. Warm the flour tortillas according to the package instructions. On each tortilla, spread the warmed white rice in a horizontal line across the lower half, ensuring a 1 1/2-inch border remains clear on all edges. Layer the shredded Monterey Jack cheese, the prepared chicken and bean mixture, the shredded romaine lettuce, and the remaining pico de gallo evenly on top of the rice.
  3. To wrap each burrito, first fold the bottom edge up and over the filling tightly. Next, fold in the left and right sides. Finally, roll the burrito upwards from the bottom to form a tight, secure cylinder. Slice each finished burrito in half before serving, accompanied by guacamole if you like.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryChicken
Cuisinemexican
AuthorFood Network UK