Chipotle Chicken Burrito
Instructions
- 1
In a blender or food processor, combine chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, paprika, oregano, and olive oil. Blend until smooth to create the marinade.
- 2
Cut chicken thighs into bite-sized pieces and place in a bowl. Pour the marinade over the chicken, toss to coat evenly, and let marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
- 3
Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and slightly charred on the edges. Season with salt and pepper to taste.
- 4
Warm the flour tortillas by wrapping them in damp paper towels and microwaving for 30 seconds, or heating them individually in a dry skillet.
- 5
To assemble each burrito, place a tortilla on a flat surface. In the center, add about 1/2 cup rice, 1/4 cup black beans, and 1/4 of the cooked chicken.
- 6
Top with 2 tablespoons shredded cheese, 2 tablespoons sour cream, 2 tablespoons pico de gallo, and a handful of shredded lettuce.
- 7
To wrap the burrito, fold the bottom edge up over the filling, then fold in the sides, and roll tightly from bottom to top, keeping the filling secure.
- 8
Optional: For a crispy exterior, place the wrapped burritos seam-side down in a hot skillet with a little oil and cook for 2-3 minutes per side until golden brown.
- 9
Serve immediately with extra salsa, guacamole, or hot sauce on the side.
Chef's Note
"This smoky, spicy chipotle chicken brings restaurant-quality flavor to your kitchen. The key is marinating the chicken thighs in that rich adobo sauce—it creates incredibly tender, flavorful meat that makes these burritos absolutely irresistible."
