Chipotle Chicken Burritos

Name: Chipotle Chicken Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 burrito-size flour tortillas; 397 grams pinto beans, drained and rinsed; 1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can; 315 milliliters cooked white rice, warmed; 59 milliliters roughly chopped fresh cilantro; 4 servings Kosher salt; 142 grams 1/3 cups shredded monterey jack cheese (about; 177 milliliters pico de gallo or fresh salsa; 315 milliliters shredded romaine lettuce; 355 milliliters shredded rotisserie chicken, skinless; 1 Tbsp vegetable oil

The recipe Chipotle Chicken Burritos could satisfy your Mexican craving in about 30 minutes. This recipe serves 4. This main course has 613 calories, 32g of protein, and 26g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have vegetable oil, pinto beans, chipotle chile in adobo sauce, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat the vegetable oil in a medium pot over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

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.

Ingredients you will need

Pico De Gallo

Adobo Sauce

Chipotle Chiles

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.

Ingredients you will need

Cilantro

Whole Chicken

Beans

Water

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.

Ingredients you will need

Pico De Gallo

Tortilla

Whole Chicken

Lettuce

Cheese

Rice

Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly.

Ingredients you will need

Tortilla

Roll

Cut the burritos in half and serve with guacamole.

Ingredients you will need

Guacamole

Equipment

Pot

Ingredients

Servings:

burrito-size flour tortillas 397grams

pinto beans, drained and rinsed 1

chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can 315milliliters

cooked white rice, warmed 59milliliters

roughly chopped fresh cilantro 4servings

Kosher salt 142grams

1/3 cups shredded monterey jack cheese (about 177milliliters

pico de gallo or fresh salsa 315milliliters

shredded romaine lettuce 355milliliters

shredded rotisserie chicken, skinless 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.