Vegan Chipotle Chicken Burrito
Savor the bold, smoky flavors of the Vegan Chipotle “Chicken” Burrito, a satisfying plant-based twist on a classic favorite. This recipe features tender, shredded jackfruit marinated in a tangy chipotle-soy sauce blend, perfectly seasoned with garlic, cumin, and smoked paprika for a savory depth that mimics the essence of slow-cooked chicken. Nestled inside soft tortilla wraps, each burrito is layered with fluffy white rice, protein-packed black beans, creamy avocado, fresh tomato, and a bright sprinkle of cilantro. Ideal for busy weeknights, this dish comes together in just 45 minutes and is both hearty and healthy. Bursting with smoky-sweet heat and vibrant textures, this vegan burrito is a flavorful, crowd-pleasing meal that will have everyone reaching for seconds. Perfectly paired with a squeeze of fresh lime, it's an irresistible choice whether you're craving a quick lunch, dinner, or a plant-based treat on the go!
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Recipe Information
Ingredients
- 2 cans (each 20 oz) Canned young green jackfruit
- 2 tablespoons Soy sauce
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 4 large Tortilla wraps
- 2 cups Cooked white rice
- 1 cup, cooked Black beans
- 1 large, sliced Avocado
- 1 large, diced Tomato
- 0.5 cup, chopped Cilantro
- 1 large, cut into wedges Lime
- 0.5 teaspoon Salt
Instructions
Drain and rinse the jackfruit thoroughly. Pat dry with a paper towel to remove excess moisture.
In a bowl, combine soy sauce, chipotle peppers in adobo sauce, olive oil, garlic powder, onion powder, cumin, smoked paprika, ground black pepper, and salt. Mix well to form the marinade.
Add the jackfruit to the marinade, ensuring all pieces are well coated. Let it sit for at least 10 minutes to absorb the flavors.
Heat a skillet over medium heat. Add the marinated jackfruit and cook for 10-15 minutes, occasionally stirring and using a fork to shred the jackfruit further.
Warm the tortilla wraps in a microwave or on a skillet for a few seconds until pliable.
To assemble the burritos, place an even amount of cooked white rice, black beans, jackfruit filling, avocado slices, diced tomato, and chopped cilantro in the center of each tortilla.
Fold in the sides of the tortilla and roll it up tightly from the bottom to form a burrito.
Serve each burrito with a wedge of lime on the side for squeezing on top before eating.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 37.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 7171 mg | 153% | |
*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.
