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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    9 Reviews
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    Good and easy! I've been looking for a chicken burrito recipe to use leftover chicken and this is it! The adobo brings lots of flavor and the you can add more or less heat to taste. I added half a can of corn with the pinto beans to sneak in some extra veggies. I also enjoyed the chicken mixture over lettuce for a nice chicken taco salad.
    This is a great recipe. I changed a few things to cut sodium and make it more healthy. I used brown rice and homemade pico de gallo, I added chopped green onions and I used a Mexican four cheese blend. I also grilled mine with a grill press and I added extra chipotle peppers and adobo sauce to make it more spicy. Very good and really easy and quick to prepare!
    Love this recipe! I've made it a few times for my husband and recently took it to a large family gathering - it's a consistent hit! I do make some modifications though; I substitute pre-made salsa for the pico and do not add cilantro. I also use chicken stock in place of water to cook the rice, and I add about 1/4 cup of taco seasoning to the boiling stock before adding the uncooked rice. If I don't have a rotisserie chicken on hand I boil boneless, skinless chicken breasts in salted/peppered water for about 20-30min (until done and then shred. Overall, I've had ages 4-60 try this recipe and it appeals to everyone as long as you limit the spice factor from the chipotle.
    The best burrito I ever eat/made! 
    This is a very good base recipe. I didn't have rotisserie chicken so I used leftover chicken breast and a leg quarter which I roasted and took the skin off and shredded. I took the opportunity to add extra flavors by making my own guacamole using Alton Brown's recipe and instead of using plain rice, I made cilantro-lime rice. In order to cut down on calories, I left out the cheese. This will definitely be my go-to recipe for the next burrito night.
    I loved these burritos! Instead of buying a rotisserie chicken, I pan-fried 3 chicken breasts and shredded them. I kept everything else the same and thought the flavors were reminiscent of the burritos at Chipotle restaurants! Be careful not to over-fill the burritos because the tortillas rip easily. Definitely recommend this recipe!
    Very good easy to make, used salsa since I didn't have chipotle also used black beans. Topped with guacamole , sour cream was really tasty will make again
    This is one of the best chicken burrito recipes i've ever used! I doubled the ingredience since i have a large family. i left out the chipotle peppers because my little kids do not like them. i also did not top these with lettuce, but served them with a side of sour cream, home made guacamole and some tapatio. after i rolled up the burritos, i heated my flat grill press and cooked them on those for a few minutes to make them crispy. Turned out amazing! will be making them again soon, but will try them with steak.
    This was my first time making burritos and they were so good! I loved the spice level and mixing the beans, sauce, and chicken together kept the filling moist and delicious! This recipe is a keeper.
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    This recipe is featured in:

    Rotisserie Chicken