Written By RV Recipes on Monday, April 8, 2019 | April 08, 2019
This Chipotle Chicken Burritos recipe was sent in by Ross from the Northern Territory. There are so many variations of Burritos but this is Ross's favorite, quick and easy to cook, and most importantly very delicious!
1 tablespoon vegetable oil
3/4 cup fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
1 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded cheese (about 5 ounces)
1 1/3 cups shredded lettuce
Guacamole, for serving (optional)
1. Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup of Salsa, 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.
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Photos are a serving suggestion only and may not be an exact representation of the recipe above.