1 Tbsp vegetable oil
¾ cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1-2 Tbsp sauce from the can
1 (14-oz) can pinto beans, drained and rinsed
1 ½ cups shredded rotisserie chicken, skin removed
¼ cup roughly chopped fresh cilantro
4 burrito-sized flour tortillas
1 ⅓ cups cooked white rice, warmed
1 ⅓ cups shredded romaine lettuce
Guacamole, for serving (optional)
1. Heat the vegetable 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.
2. 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.
3. 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.
Tips and Substitutions
Per serving: Calories 731; Fat 30 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,501 mg; Carbohydrate 70 g; Fiber 8 g; Protein 43 g
Source and Credits
Photograph by Christopher Testani
Recipe courtesy of Food Network Magazine