Chipotle Chicken Rice Burritos

  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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1/2 cup Rice, cooked to package directions

1/2 cup Salsa, hot style

1 can (16 ounces) Pinto beans, drained and rinsed

1 cup (6 ounces) Boar's Head Chipotle Chicken, sliced 1/4" thick, diced

1 cup (6 ounces) Boar's Head 3 Pepper Colby Jack



cheese, shredded

4 Sandwich wraps, sundried tomato flavor

Nonstick cooking spray


  1. Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.

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