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Chipotle Chicken Burritos

This recipe quickly prepares flavorful chipotle chicken burritos using rotisserie chicken for ease. A spicy bean and chicken filling is combined with rice, cheese, lettuce, and pico de gallo in warm tortillas, then rolled and served.
Print Recipe
Cook Time 25 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 3965.9 kcal

Equipment

  • 1 Medium Pot For cooking the filling
  • 1 Sharp Knife For chopping ingredients and cutting burritos
  • 1 Cutting Board For chopping ingredients
  • 1 Spoon or Spatula For stirring and serving the filling
  • 1 Stove For heating the pot and tortillas

Ingredients
  

Main

  • 1 tablespoon vegetable oil
  • 3/4 cup pico de gallo or fresh salsa
  • 1 chipotle chile in adobo sauce chopped, plus 1 to 2 tablespoons sauce from the can
  • One 14-ounce can pinto beans drained and rinsed
  • 1 1/2 cups shredded rotisserie chicken skin removed
  • 1/4 cup roughly chopped fresh cilantro
  • Kosher salt
  • 4 burrito-size flour tortillas
  • 1 1/3 cups cooked white rice warmed
  • 1 1/3 cups shredded Monterey Jack cheese about 5 ounces
  • 1 1/3 cups shredded romaine lettuce
  • Guacamole for serving (optional)

Instructions
 

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

Notes

Ensure your pico de gallo is well-drained to prevent the filling from becoming too watery. Adjust the amount of chopped chipotle and adobo sauce based on desired spice level; start with a small amount and add more as needed. Warm tortillas are crucial for easy and tight rolling; a slightly warm tortilla is less likely to crack. Don't overstuff the burritos, or they will be difficult to roll and may burst.