Chipotle Chicken Burritos

Chipotle Chicken Burritos (Rachel Johnson)

Chipotle Chicken Burritos

Wrap burritos in foil to keep them warm, and serve toppings separately.



2 tablespoons sour cream

1 chipotle in adobo sauce, minced

1 cup shredded rotisserie chicken

3/4 cup cooked brown rice

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

2 large (burrito sized) flour tortillas

1/2 cup refried pinto beans

1/2 cup shredded Monterey Jack cheese

For serving: guacamole, hot sauce, salsa

1. Mix sour cream and chipotle in a small bowl. Add chicken; toss chicken to coat.

2. Combine rice, lime juice and cilantro.

3. Heat a large griddle or skillet over medium heat; add tortilla. Warm for about 1 minute on both sides.

4. Transfer tortilla to a flat surface. In center of tortilla, make a 4-inch wide rectangle of refried beans. Top with chicken, rice and cheese, piling toppings toward the center.

5. Roll burrito, tucking in sides of the tortilla; roll from the bottom while tucking all toppings inside burrito.

6. Place burrito back on the griddle for 2 minutes, seam-side down, or until burrito is sealed.

7. Repeat with remaining tortilla and fillings.

8. To keep warm, wrap in aluminum foil; serve with guacamole, hot sauce or salsa, if desired.