Chipotle Chicken Burrito: Calories & Nutrition

Ingredients

• •450g (1 lb) boneless skinless chicken thighs or breasts
• •2 tbsp adobo sauce (from canned chipotles in adobo)
• •1 tbsp olive oil
• •2 tsp ground cumin
• •1 tsp dried oregano
• •1 tsp smoked paprika
• •2 cloves garlic, minced
• •Juice of 1 lime
• •Salt to taste
• •1 cup long-grain white rice
• •2 tbsp fresh lime juice (for rice)
• •1/4 cup chopped fresh cilantro
• •1 tsp vegetable oil (for rice)
• •1 can (15 oz) black beans, drained and rinsed
• •1/2 tsp cumin (for beans)
• •1 clove garlic, minced (for beans)
• •2 tbsp chicken broth (for beans)
• •1 bell pepper, sliced (fajita veggies)
• •1 small onion, sliced (fajita veggies)
• •2 roma tomatoes, diced (for fresh salsa)
• •2 tbsp diced red onion (for salsa)
• •1 small jalapeño, minced (for salsa)
• •1 tbsp chopped cilantro (for salsa)
• •1 tbsp lime juice (for salsa)
• •2 large (12-inch) flour tortillas
• •1/2 cup shredded Monterey Jack cheese
• •1/4 cup sour cream
• •1 cup shredded romaine lettuce

Instructions

1. 1

   Combine the adobo sauce, olive oil, cumin, oregano, smoked paprika, minced garlic, lime juice, and salt in a bowl. Add the chicken and marinate for at least 30 minutes (or up to overnight in the refrigerator).

   
2. 2

   Cook the white rice according to package directions. Once done, fold in 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1 tsp oil, and a pinch of salt. Fluff with a fork and set aside.

   
3. 3

   Heat the black beans in a small saucepan with 1/2 tsp cumin, 1 clove minced garlic, and a splash of chicken broth. Simmer on low for 5 minutes.

   
4. 4

   Sauté the sliced bell pepper and onion in a hot skillet with a drizzle of oil for 4-5 minutes until slightly charred but still crisp.

   
5. 5

   Grill or pan-sear the marinated chicken over high heat for 5-6 minutes per side until the internal temperature reaches 74C (165F). Let rest for 5 minutes, then dice into bite-sized pieces.

   
6. 6

   Make the fresh salsa by combining diced roma tomatoes, red onion, jalapeño, cilantro, lime juice, and salt.

   
7. 7

   Warm each flour tortilla on a dry skillet for 10-15 seconds per side until pliable.

   
8. 8

   Layer the fillings in the center of the tortilla: rice first, then beans, chicken, fajita veggies, salsa, sour cream, cheese, and lettuce.

   
9. 9

   Fold the tortilla by tucking in the left and right sides, then rolling tightly from the bottom up to form a sealed burrito.

   
10. 10

    Optionally, place the burrito seam-side down on a hot skillet for 30 seconds to crisp and seal the seam.