Chipotle Chicken Burritos

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READY IN: 30mins
Recipe by kitchenslave03

From Food Network Magazine; I omit the oil and use much less cheese

Ingredients Nutrition


  1. Heat the oil in a medium pot over med-high heat. Add 1/2 c salsa, the chipotle and adobo sauce; cook til the mixture starts to sizzle, about 2 minute Add the beans and 3/4 c water; bring to a low boil then stir in the chicken. Cook til slightly thickened, about 2 minute Stir in cilantro and season with salt.
  2. Heat the tortillas as label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2 inch border on all the sides. Top evenly with the cheese, chicken mixture, lettuce and remaining pico de gallo.
  3. Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut in half and serve with guacamole if desired.

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