| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 731 |
| Total Fat | 30 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 117 milligrams |
| Sodium | 1501 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 8 grams |
| Protein | 43 grams |
| Calories | 731 |
| Total Fat | 30 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 117 milligrams |
| Sodium | 1501 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 8 grams |
| Protein | 43 grams |
Reviews
This recipe is amazing thank you Food Network
Very flavorful and tastes good but I will say I might have added to much chipotle peppers with the sauce because it was extremely spices and really messed with my stomach
Wow! This is our new go-to way to use up leftover roast chicken. Makes great burritos and burrito bowls!
Easy to make and delicious! I used diced chicken breast seasoned with taco seasoning in lieu of the rotisserie chicken. I also added a little more of the pepper and adobo sauce. Came out amazing!!
This is a delicious dish! It’s so difficult for me to find something that my entire family enjoys, but this one was loved by everyone. I made it exactly as directed, but next time I think I’ll add more chipotle.
Very good. I used only1 T adobo sauce & thought it was lacking the chipotle flavor However the heat level was right. We found this to be better the next day when reheated, first in the microwave for a minute & then in 350 F oven for 15-20 minutes, loosely covered with foil.
Tasted delicious
This is a pretty good recipe for novices in the kitchen like myself. Tasty and won’t take hours to cook.
Excellent recipe as written. Leftovers (if any) freeze well for extra easy weeknight dinner.
Wow great recipe. Had to make a few changes, sorry. Hubby doesn’t care for cilantro so used his favorite jarred salsa. Had chicken breast so boiled and shredded them. I substituted chicken stock for water, as well for my rice ( 1c rice 1c stock) plus 1tsp homemade taco seasoning. Threw in about 1c of frozen corn. Used Fiesta Blend shredded cheese. Hubby LOVED them so much he asked if I could make breakfast burritos with the leftovers. Two easy meals for the cook, all about that. ENJOY!!!