Roasted Chipotle Chicken Burritos
This recipe blends slow roasted chicken marinated in Southwestern flavors, a smoky chipotle salsa, southwestern rice and vegetables to bring a really tasty burrito. I like to serve it on a bed of shredded lettuce or alongside more of the Southwestern rice.
This recipe blends slow roasted chicken marinated in Southwestern flavors, a smoky chipotle salsa, southwestern rice and vegetables to bring a really tasty burrito. I like to serve it on a bed of shredded lettuce or alongside more of the Southwestern rice.
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh cilantro chopped
- 8 tortillas 12-inch
- 5 chicken breasts boneless, skinless
- 1 1/2 cup my chipotle salsa
- 1 cup reduced fat sour cream
- 1 1/2 cups mexican style cheese
- 1/3 cup black olives halved
- 15 ounces canned black beans drained, rinsed
- my southwestern rice
- 1 vine ripened tomatoes chopped
- Carbohydrate 31.333110625 g
- Cholesterol 160.371875 mg
- Fat 17.26080625 g
- Fiber 7.52842497545481 g
- Protein 65.557393125 g
- Saturated Fat 8.1723643125 g
- Serving Size 1 1 Serving (423g)
- Sodium 650.397375 mg
- Sugar 23.8046856495452 g
- Trans Fat 1.54928175 g
- Calories 548 calories
Step-by-step
- Make my Southwestern Rice recipe. Set aside.
- Make my Chipotle Salsa recipe. Set aside.
- Preheat oven to 350 deg F. Marinate chicken breasts in olive oil, chili powder and cumin. Rub mixture with your hands to ensure all parts of chicken get covered. (Make sure to wash hands thoroughly after touching raw chicken). Let sit in marinade for 20 minutes.
- Roast uncovered in oven at 350 deg F. Take out of oven and let cool. When cool enough to handle, shred chicken using two forks (one in each hand).
- Transfer shredded chicken to a large mixing bowl.
- In large mixing bowl with chicken, add the Chipotle Salsa (about 1 1/2 cups of it), sour cream, cheese (only 1 cup of it), olives, black beans and Southwestern Rice (only 2 cups of it). Mix well.
- Take a casserole or baking dish (13 x 9), and lightly grease with cooking spray.
- Preheat oven to 425 deg F or if it is still on from chicken, just raise temperature to 425 deg F.
- Lay out the 8 tortillas and divide chipotle chicken mixture amongst the center of each tortilla, in a straight line. To roll tortillas, turn tortillas sideways, so that chicken mixture is in a horizontal line to your view. Fold in each side of tortilla towards center, then while holding each side in place, flip the end closer to you up and over the filling, enclosing tightly. Roll tortilla as tight as you can until you enclose all filling and make your roll.
- Place each burrito, seam side down, in the baking dish. Repeat with each burrito, fitting all 8 in the dish. Cover dish with foil and bake for 30-35 minutes.
- Uncover, spread last 1/2 cup of mexican cheese over center of burritos and bake another 5 minutes, or just until cheese is melted.
- Garnish with chopped fresh cilantro and tomatoes, if desired.
- Serving options: Burritos may be served whole, perhaps on a bed of shredded lettuce or alongside more of the southwestern rice. I sometimes also serve them sushi-style, as pictured here. To slice them sushi-style, simply cut them in half or in thirds and cut on the diagonal, which gives you a burrito that you can easily pick up and bite into.
Rolling wet ingredients inside wheat tortillas guarantees structural failure if moisture management is ignored. Excess liquid pools at the bottom of the baking dish, dissolving the starch matrix of the wrapper before the heat can crisp the exterior. Thoroughly draining canned black beans through a fine-mesh sieve removes surface starches and canning liquid that otherwise compromise the filling's viscosity. Similarly, simmering or draining any incorporated rice prevents rogue starches from turning the interior into paste. Roasting boneless, skinless chicken breasts at 350 degrees Fahrenheit until just cooked through preserves internal moisture without releasing excess water into the marinade. Shading the cooking time by even five minutes past done turns lean poultry into fibrous threads that reject binding agents like sour cream and salsa. Two forks applied while the meat is still warm pull the fibers cleanly apart, creating the ideal shredded texture that grips dairy and vegetable components uniformly. Tortillas straight from the package crack along the folds; warming them briefly in a dry skillet makes the gluten pliable enough to withstand tight compression. Arranging the filling in a precise horizontal line dictates the success of the cylinder. Folding the left and right flanks inward first establishes end-caps that prevent the internal salsa from leaking during the 35-minute covered bake. Placing every finished roll seam-side down in a lightly greased 13-by-9-inch casserole dish utilizes gravity to keep the structure locked while thermal energy penetrates the layers. Uncovering the dish for the final five minutes of baking allows the remaining half-cup of Mexican-style cheese to melt and brown slightly without steaming the surrounding tortilla dough. Cutting diagonal portions exposes cross-sections of rice, beans, and poultry that hold their shape only when the initial moisture levels of each component are rigorously controlled.
