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Tender shredded chicken, simmered in a smoky chipotle-tomato sauce, is the star of this classic burrito. Wrapped in a warm flour tortilla with cilantro-lime rice, black beans, and melted cheese, it's a hearty and satisfying meal perfect for a weeknight dinner or a make-ahead lunch.
Sear the Chicken
Build the Sauce
Simmer and Cook the Chicken
Tender shredded chicken, simmered in a smoky chipotle-tomato sauce, is the star of this classic burrito. Wrapped in a warm flour tortilla with cilantro-lime rice, black beans, and melted cheese, it's a hearty and satisfying meal perfect for a weeknight dinner or a make-ahead lunch.
This mexican_american recipe takes 60 minutes to prepare and yields 4 servings. At 876.77 calories per serving with 67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Shred the Chicken and Finish the Filling
Assemble the Burritos
Fold and Sear the Burritos
Serve
Replace the chicken with 2 cans of rinsed jackfruit or 1.5 lbs of sautéed mushrooms and bell peppers. Use vegetable broth instead of chicken broth.
Add one finely minced jalapeño or serrano pepper along with the onion. You can also add a teaspoon of chipotle powder or a tablespoon of adobo sauce for extra smoky heat.
Skip the tortilla, rice, and beans. Serve the shredded chicken filling in a bowl over a bed of shredded lettuce with cheese, sour cream, and avocado to create a delicious burrito bowl.
This recipe works wonderfully with shredded beef (use chuck roast) or pulled pork (use pork shoulder). Adjust simmering times accordingly until the meat is tender.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Black beans are packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to a healthy gut microbiome.
The combination of complex carbohydrates from the beans and rice, along with protein and fats, provides a steady release of energy to fuel your day.
Tomatoes are a great source of lycopene, a powerful antioxidant that has been linked to a reduced risk of certain chronic diseases.
A single burrito made according to this recipe contains approximately 700-850 calories, depending on the exact size of the tortilla and the amount of cheese and rice used. It is a very hearty and filling meal.
It can be part of a healthy diet. It offers a good balance of protein, carbohydrates, and fats. To make it healthier, you can use a whole wheat tortilla, substitute brown rice for white, reduce the amount of cheese, and load it up with extra vegetables like bell peppers or corn.
Absolutely! For a slow cooker, sear the chicken and sauté the aromatics on the stovetop, then transfer everything to the slow cooker and cook on low for 4-6 hours. For an Instant Pot, use the 'Sauté' function for the initial steps, then pressure cook on high for 12-15 minutes.
Feel free to customize! Sautéed bell peppers and onions, corn salsa, pickled jalapeños, fresh cilantro, and a dollop of sour cream or guacamole are all excellent additions.
The key is to not overfill it and to fold it tightly. Warming the tortilla is also crucial to make it pliable. The final sear in the pan helps to seal the seam, keeping everything securely inside.
Yes, you can. If you have leftover rotisserie or baked chicken, shred it and add it to the sauce after it has simmered for about 10 minutes to develop its flavor. Let the chicken heat through in the sauce for 5-7 minutes before assembling the burritos.
This recipe goes great with these complete meals
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