Chipotle Chicken Burritos

  • prep time15 min
  • total time 30 min
  • serves 4

When you're hankering for some comfort food, these easy homemade burritos are just the thing, featuring bright, fresh Mexican flavours and a touch of heat, all served in warm tortillas.

76 Ratings
Directions for: Chipotle Chicken Burritos


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

Kosher salt

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

See more: Beans, Cheese, Chicken, Comfort Food, Herbs, Main, Mexican, Rice/Grain, Vegetables

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