Gluten-Free Chipotle Chicken Burrito
Satisfy your craving for bold, smoky flavors with this Gluten-Free Chipotle Chicken Burrito recipe, a perfect blend of zesty, hearty, and fresh ingredients wrapped in a soft gluten-free tortilla. Tender chicken breasts are marinated in a tantalizing mix of chipotle peppers in adobo, lime juice, cumin, and garlic, then seared to perfection for a juicy bite with every roll. Layered with fluffy white rice, protein-packed black beans, crisp lettuce, vibrant tomatoes, gooey cheddar cheese, and a dollop of creamy sour cream, this burrito is bursting with texture and flavor. Topped with fresh cilantro for a touch of brightness, this recipe comes together in just 40 minutes, making it a fantastic gluten-free dinner option for the whole family. Whether for a quick weeknight meal or a casual gathering, these burritos are sure to please!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Chipotle pepper in adobo sauce
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Gluten-free tortillas
- 1 cup Cooked white rice
- 1 cup Canned black beans
- 1 cup Chopped lettuce
- 1 cup Chopped tomatoes
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro
Instructions
In a bowl, mix chipotle pepper in adobo sauce, minced garlic, olive oil, lime juice, cumin powder, salt, and black pepper.
Add chicken breasts to the bowl and ensure they are well coated with the marinade. Let it sit for at least 15 minutes to marinate.
Heat a skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and no longer pink inside.
Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
Warm the gluten-free tortillas in a separate skillet or microwave for a few seconds to make them pliable.
Place each tortilla on a flat surface and layer with approximately 1/4 cup of cooked rice and 1/4 cup of black beans down the center of each tortilla.
Add sliced chipotle chicken, followed by chopped lettuce, tomatoes, shredded cheddar cheese, sour cream, and fresh cilantro.
Fold the tortilla sides over the fillings, then roll tightly from the bottom to form a burrito.
Serve immediately and enjoy your gluten-free chipotle chicken burrito!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6037 mg | 262% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 22.8 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1343 mg | 103% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2572 mg | 55% | |
*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.
