Dairy-Free Chipotle Chicken Burrito
Indulge in the smoky, spicy goodness of a Dairy-Free Chipotle Chicken Burrito—perfect for those seeking a vibrant, healthy twist on a Tex-Mex classic. Tender chicken breasts are marinated in a bold combination of chipotle peppers, zesty lime juice, and aromatic spices, then grilled to juicy perfection. Filled with nourishing layers of brown rice, black beans, creamy avocado slices, and crisp shredded lettuce, each burrito is wrapped in a warm, pliable tortilla for ultimate comfort and convenience. Red onion, fresh cilantro, and diced tomatoes add bursts of freshness that tie the dish together. Ready in just 40 minutes, this delightful recipe is completely dairy-free and ideal for lunch, dinner, or any time you're craving bold flavors wrapped in a handheld masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp chipotle peppers in adobo sauce
- 1 lime, juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 large flour tortillas
- 1 avocado, sliced
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 0.5 red onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 2 roma tomatoes, diced
- 1 cup shredded lettuce
Instructions
Begin by preparing the marinade for the chicken. In a small mixing bowl, combine the chipotle peppers in adobo sauce, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper. Stir until well mixed.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into thin strips.
Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and lightly browned.
To assemble the burritos, lay each warmed tortilla flat and layer some brown rice, sliced chicken, black beans, avocado slices, red onion, fresh cilantro, diced tomatoes, and shredded lettuce in the center of each tortilla.
Fold in the sides of the tortilla over the filling, then roll it up from the bottom, tucking in the fillings as you go to form a tightly wrapped burrito.
Serve the burritos warm, optionally garnished with extra cilantro or a squeeze of lime juice. Enjoy your Dairy-Free Chipotle Chicken Burrito!
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 14.5 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 533 mg | 41% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4006 mg | 85% | |
*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.
