Chipotle Chicken Burritos Recipe

Name: Chipotle Chicken Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3/4 cup pico de gallo or fresh salsa; 1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can; 1 14 -ounce can pinto beans, drained and rinsed; 1 1/2 cups shredded rotisserie chicken, skin removed; 1/4 cup roughly chopped fresh cilantro; Kosher salt; 4 burrito-size flour tortillas; 1 1/3 cups cooked white rice, warmed; 1 1/3 cups shredded monterey jack cheese (about 5 ounces); 1 1/3 cups shredded romaine lettuce; Guacamole, for serving (optional)

Servings: persons

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
1 14 -ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded monterey jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

1
Heat the vegetable oil in a medium pot over medium-high heat.
2
Add 1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes.
3
Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes.
4
Stir in the cilantro and season with salt.
5
Heat the tortillas as the label directs.
6
Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides.
7
Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
8
Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly.
9
Cut the burritos in half and serve with guacamole.
10
Per serving: Calories 731; Fat 30 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,501 mg; Carbohydrate 70 g; Fiber 8 g; Protein 43 g
11
Photograph by Christopher Testani

956

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3/4 cup pico de gallo or fresh salsa, 1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can, 1 14 -ounce can pinto beans, drained and rinsed, and more.

Yes, Chipotle Chicken Burritos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle Chicken Burritos

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