Chipotle Chicken Burrito

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I came upon the concept of this recipe while on vacation in Montana recently.  It was one of those kind of Sundays when once you shower, you climb back into your comfy clothes and just hang out all day, which is exactly what I did.  Now, had I been in my own home that would have felt like torture but when you’re a guest in someone else’s home you follow their lead, well at least that’s what I do.  While one of the most relaxing days I think I’ve had in years, it wasn’t just any ordinary Sunday, it was a wait for a special bundle to arrive kind of Sunday.  We were binge watching Food Network while waiting for that phone call announcing, It’s a Boy!

Situated north of the Rockies I felt more like I was south of the impending wall after coming upon this tasty burrito recipe.  As usual, I didn’t follow it precisely but rather adapted it for my own taste.  Here we go…

Chipotle Chicken Burrito
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Seriously, this is a drop everything and go to the grocery store immediately to purchase ingredients for this recipe, kind of recipe.
Servings
4 people
Servings
4 people
Chipotle Chicken Burrito
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Seriously, this is a drop everything and go to the grocery store immediately to purchase ingredients for this recipe, kind of recipe.
Servings
4 people
Servings
4 people
Ingredients
  • 1 tbsp vegetable oil
  • 3/4 cup Pico de gallo fresh or jarred
  • 1 whole chipotle chilli in adobo sauce chopped
  • 1-2 tbsp chipotle sauce from the can of roasted chipotle peppets
  • 1-14 oz can chili beans
  • 1 1/2 cups Rotisserie Chicken skin removed, shredded
  • 1/4 cup fresh cilantro roughly chopped
  • 10 flour tortillas
  • 1 1/3 cup cooked white rice warmed
  • 1 1/3 cup monterey jack cheese shredded
  • 1 1/3 cup iceberg lettuce shredded
  • 2 medium tomatoes chopped
  • sour cream (optional)
  • guacamole (optional)
  • salsa or pico de gallo
Servings: people
Instructions
  1. 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.
  2. Add the can of beans and 2/4 cup water; bring to a low simmer, then stir in the chicken and cook until the mixture is slightly thickened, about 5 minutes.
  3. Stir in the cilantro and season with salt to taste.
  4. Heat the tortillas according to the package directions. Arrange warm rice horizontally in the lower half of each tortilla, leaving a 1 1/2' border on all sides.
  5. Top with the cheese, chicken mixture, lettuce and salsa or pico de gallo along with any other of your favorite toppings.
Recipe Notes

Since returning from vacation, I've made this recipe for my family twice and each time I think about the wonderful day I had with my dear friend and her family and the arrival of baby Graham.

After tasting this burrito recipe my daughter claims she'll never make tacos or eat at Chipotle ever again!  Give it a try...

Lynn

Adapted from Food Network Kitchen.

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