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vegetable oil pico de gallo pinto beans rotisserie chicken fresh cilantro kosher salt flour tortillas white rice shredded Monterey Jack cheese shredded romaine lettuce
Viewed: 39 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 3/4 cup pico de gallo or 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
- Kosher salt
- 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
- Guacamole, for serving (optional)
Method
- 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.
- 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.
- 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.
- 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
- Photograph by Christopher Testani
