Spicy Chipotle Chicken Burritos
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 burritos
Large tortillas stuffed with cilantro lime rice, chipotle chicken, guacamole, salsa, black beans, and corn. These spicy chipotle chicken burritos are so filling and deliciously flavorful, perfect for any meal.
Chipotle Chicken
  • 2 tablespoons vegetable oil
  • 1 pound chicken breast
  • 3 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • ½ tablespoon chile powder
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 4-5 large burrito tortillas
  • 2 - 2½ cups cilantro lime rice
  • ¾ cup cooked corn
  • ¾ cup cooked black beans
  • Salsa
  • Guacamole
  • Chopped lettuce/salad
  • Shredded Cheese
  • Cilantro
  • Sour Cream
  • Lime
For the chipotle chicken
  1. Add chopped chipotle peppers, adobo sauce, chile powder, onion powder, garlic powder, paprika, and salt to a large bowl. Mix until well combined. Add the chicken breast, and toss until completely coated with the sauce.
  2. In a large skillet, add vegetable oil and allow to heat for about a minute. Add the chicken breasts to the skillet. Allow the chicken to cook for a minute or two until the side facing down is lightly browned. Flip the chicken over to the other side. Pour the rest of the sauce over the chicken, and cover the skillet with a lid.
  3. Allow the chicken to cook for 10 minutes over low heat. Then turn the heat off, but don’t remove the lid. Let the chicken sit with the skillet covered for another 10 minutes.
  4. Remove the lid, and wait until the chicken has cooled until comfort to touch before shredding the chicken. Pour the rest of the chipotle sauce over the chicken for flavor, and toss until combined.
For the Burritos
  1. Heat the black beans and the corn either in a skillet or in the microwave.
  2. Arrange all the ingredients including guacamole, salsa, and shredded cheese in bowls with spoons so that the ingredients are easy to reach.
  3. In a large skillet, warm the tortillas over low heat for 30 seconds to a minute.
  4. Lay the large tortilla on a flat surface. Spread cilantro lime rice near one edge (about ¼ cup), add shredded chipotle chicken (about ¼cup), then top with corn, black beans, guacamole, salsa, shredded cheese (about a tablespoon each). Add a handful of chopped salad. You don’t want to add too much of each ingredient. Otherwise the burritos will burst open.
  5. Fold the right side and the left side of the tortilla towards the center.
  6. Now, fold the side closest to you forward and roll tightly until you reach the other side. Place the end side down.
  7. Serve the burritos warm. If there are leftover ingredients, place them all in a bowl, and serve them as a burrito bowl.
  8. These make great leftovers/meal prep for the week.
*Prepare all the ingredients beforehand and then place them into bowls so that the ingredients are easy to grab
**I used canned corn and black beans and made all of it. I used leftovers for burrito bowls.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/02/05/spicy-chipotle-chicken-burritos/