Mexican Chicken Burrito Recipe is a Mexican dish. These burritos are packed with chicken and high-fibre black beans.
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
1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
2 skinless, boneless chicken breast halves
1 chipotle chile in adobo sauce, chopped
1 to 2 tablespoons adobo sauce
1 14-ounce can pinto beans (drained and rinsed)
1/4 cup roughly chopped fresh cilantro
Guacamole, for serving (optional)
Heat the frying pan then put oil in a medium 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 in 3/4 cup water. Let it bring to a low boil, then add in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Add chopped 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. Place some chicken down the center of a tortilla and top with rice and beans, top evenly with the cheese, lettuce and the remaining pico de gallo.
Fold and secure with toothpick. Cut the burritos in half and serve with guacamole.