Quick Chicken Burrito with Chipotle Crema
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2
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Calories
1013 kcal
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Course
Main Course
Quick Chicken Burrito with Chipotle Crema
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Here's another fast-n-easy meal I save for rushed weeknights: Quick Chicken Burrito with Chipotle Crema. So good!
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Ingredients
- 1 chicken breast
- 1 cup refried beans
- 1-2 cups cooked white rice
- 3 flour tortillas (burrito sized)
- 1 cup shredded cheese
- Freshly chopped cilantro
For the Chipotle Crema:
- 1 cup mayonnaise or plain Greek yogurt (or a combo of them)
- 2 chipotles in adobo
- 2 garlic cloves
- 1-2 tablespoons adobo sauce from the can
- squeeze of lime
- pinch of salt
Instructions
- For the Chipotle Crema, add the following ingredients to a blender or food processor: 1 cup mayonnaise or plain Greek yogurt (or a combo of them), 2 chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. Combine well. If it won't combine readily simply add a splash of water. I'm in the habit of scraping out the seeds of the chipotles but this is optional. More info on working with chipotles in adobo.
- Note: feel free to use a combo of mayo and Greek yogurt if you want a lighter version. Something like 3/4 cup yogurt and 1/4 cup mayo works well. Another combo I will sometimes use is 1 cup yogurt and just a drizzle of heavy cream.
- I cooked a single chicken breast for this batch using this simple chicken recipe. Basically you are just seasoning a chopped chicken breast and cooking it off with some onion. It's a great all purpose technique for tacos, burritos, tostadas, etc.
- I had some of these refried beans in the fridge, but don't worry about making these beans specifically for this recipe. This meal is designed to be quick-n-easy, so feel free to use whatever beans you have on hand.
- I also had some cooked white rice in the fridge. If you want to cook some rice from scratch, simply add 1 cup uncooked rice to a saucepan along with a glug of oil. Saute the rice over medium heat until it is just starting to turn golden brown, stirring regularly. Add 1.5 cups water or stock and 1/2 teaspoon salt. Bring to a boil, stir, then cover and let simmer over medium-low heat until all of the liquid is absorbed.
- To build the burritos I usually start by warming up the tortilla in a skillet over medium heat, this makes them easier to roll. Each burrito gets a thin layer of refried beans, some cooked white rice, cheese, cooked chicken pieces, and freshly chopped cilantro. Roll tight. You can optionally cook each burrito in a smidge of lard or bacon drippings to crisp them up, or you can cook them in a dry skillet over medium heat. How To Fold A Burrito.
- You can optionally add some of the Chipotle Crema to the insides of the burritos, but for this batch I just drenched each bite in the delicious creamy sauce. While sitting in front of the TV. And guffawing after each mouthful :)
Nutrition Information
Show Details
Calories
1013kcal
(51%)
Carbohydrates
63g
(21%)
Protein
48g
(96%)
Fat
61g
(94%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
27g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
140mg
(47%)
Sodium
1860mg
(78%)
Potassium
568mg
(16%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
549IU
(11%)
Vitamin C
2mg
(2%)
Calcium
412mg
(41%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1013 kcal
% Daily Value*
| Calories | 1013kcal | 51% |
| Carbohydrates | 63g | 21% |
| Protein | 48g | 96% |
| Fat | 61g | 94% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 1860mg | 78% |
| Potassium | 568mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 412mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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