Chipotle Chicken Burritos

"From Food Network Magazine; I omit the oil and use much less cheese"
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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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RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
 
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