Chipotle Chicken Burrito
Seriously, this is a drop everything and go to the grocery store immediately to purchase ingredients for this recipe, kind of recipe.
  • 1tbsp vegetable oil
  • 3/4 cup Pico de gallofresh or jarred
  • 1whole chipotle chilli in adobo saucechopped
  • 1-2tbsp chipotle saucefrom the can of roasted chipotle peppets
  • 1-14 ozcan chili beans
  • 1 1/2cups Rotisserie Chickenskin removed, shredded
  • 1/4cup fresh cilantroroughly chopped
  • 10 flour tortillas
  • 1 1/3cup cooked white ricewarmed
  • 1 1/3cup monterey jack cheeseshredded
  • 1 1/3cup iceberg lettuceshredded
  • 2medium tomatoeschopped
  • sour cream(optional)
  • guacamole(optional)
  • salsa or pico de gallo
  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…


Adapted from Food Network Kitchen.

Feel free to SHARE: