Chipotle Chicken Burrito
Smoky, spicy, and irresistibly satisfying, this Chipotle Chicken Burrito recipe brings a burst of bold flavors to your table in just under an hour. Juicy chipotle-marinated chicken is grilled to perfection and paired with fluffy white rice, hearty black beans, melted cheese, and a medley of fresh toppings like pico de gallo, guacamole, and sour cream. Wrapped in warm, pliable flour tortillas, these burritos are perfect for a quick weeknight dinner, meal prep, or any craving for Mexican-inspired comfort food. With its smoky chipotle pepper marinade and vibrant garnishes, this recipe is a fiesta of taste and texture that's sure to impress your family and guests alike. Ideal for burrito lovers, this easy-to-follow recipe is your go-to for creating restaurant-quality results at home.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked white rice
- 1 can black beans
- 1 cup shredded cheese
- 4 pieces large flour tortillas
- 0.5 cup sour cream
- 1 cup pico de gallo
- 1 cup guacamole
- 0.25 cup fresh cilantro
Instructions
In a bowl, combine the olive oil, lime juice, chipotle peppers in adobo sauce, garlic powder, cumin, salt, and black pepper.
Place the chicken breasts in a resealable bag and pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Set aside to rest for a few minutes and then slice into strips.
While the chicken is resting, heat the black beans in a small saucepan over medium heat until warmed through. Drain excess liquid if necessary.
Warm the tortillas in a dry skillet or in the microwave for a few seconds to make them pliable.
Assemble the burritos: lay a tortilla on a clean surface and layer 1/2 cup of cooked rice, black beans, sliced chipotle chicken, and a quarter of the cheese. Top with a dollop of sour cream, a spoonful of pico de gallo, and some guacamole.
Fold the sides of the tortilla over the filling, then roll it up from the bottom tightly.
Repeat with the remaining tortillas and fillings.
Serve the burritos garnished with fresh cilantro.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 6.7 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
