Best Chipotle Chicken Burritos Recipes

CHIPOTLE CHICKEN BURRITOS

Steps:

• 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.

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY

Steps:

• Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
• Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
• In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
• Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
• Enjoy!

CHIPOTLE CHICKEN THIGHS FOR BURRITOS

Steps:

• Slice 1 chipotle pepper open and remove the seeds. Add pepper and all of the adobo sauce from the can to an electric blender along with onion, cilantro, and garlic; reserve remaining peppers for another use. Blend until smooth.
• Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, turning as needed, about 5 minutes. Mix in the blended chipotle sauce. Season with cumin, cayenne, salt, and black pepper. Pour in water to cover chicken. Reduce heat to low and simmer until chicken is easy to shred, about 2 hours.

CHIPOTLE CHICKEN RICE BURRITOS

Steps:

• Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese.
• Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps.
• Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.

CHIPOTLE CHICKEN RICE BURRITOS

Steps:

• Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.

SLOW COOKER CHIPOTLE CHICKEN BURRITOS

Steps:

• Put a Reynolds crock pot liner into crock pot. Season chicken thighs with a light dash of seasoning salt in the bottom of your crock pot. Then sprinkle ONLY ½ of the Chipotle seasoning packet over the chicken thighs. In a small bowl combine soup, sour cream, minced onions and the other ½ of the of Chipotle seasoning packet, mixing well. Then spoon creamy mixture over top of the chicken thighs. If chicken is frozen, cook on high for 4-5 hours. If chicken is thawed then cook on low for 6 hours. After chicken is fully cooked (should fall apart) then remove chicken and shred with 2 forks. In crock pot stir in refried beans, shredded cheese and chicken pieces into mixture, cooking for an additional 15 minutes on low. This will thicken up the chicken mixture. In the middle of each tortilla top with chicken mixture and roll up tightly. Then top with lettuce, sour cream and tomato.