Chipotle Chicken Burritos

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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)
Directions
  • Heat the vegetable oil in a medium pot over medium-high heat. 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. 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. Stir in the cilantro and season with salt.

  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.

  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.

  • 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

  • Photograph by Christopher Testani


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