Chipotle Chicken Burrito (Print Version)
# Ingredients:
01 -
1½ pounds chicken breasts, cut small.
02 -
½ tablespoon chipotle powder.
03 -
1 teaspoon ground cumin.
04 -
½ teaspoon dried oregano.
05 -
1 teaspoon kosher salt.
06 -
¼ teaspoon black pepper.
07 -
2 fresh garlic cloves.
08 -
2 tablespoons apple cider vinegar.
09 -
4 tablespoons olive oil, divided.
10 -
2 fresh bell peppers.
11 -
1 red onion.
12 -
1 can black beans.
13 -
2 fresh limes.
14 -
1 cup white rice.
15 -
¼ cup fresh cilantro.
16 -
8 large flour tortillas.
# Instructions:
01 -
Mix chicken pieces with spices, garlic, and vinegar in a bowl. Let sit at least 30 minutes.
02 -
Heat oil in a pan over medium-high heat. Cook chicken until golden and done, about 10 minutes.
03 -
In same pan, cook sliced peppers and onions with oregano and salt until soft.
04 -
Heat beans with spices and lime juice. Stir occasionally until warm.
05 -
Cook rice, then mix in oil, lime juice, and chopped cilantro.
06 -
Warm tortillas. Layer rice, chicken, veggies, and beans. Fold sides in, roll up tight, wrap in foil.
# Notes:
01 -
Keeps in fridge for 3 days.
02 -
Can freeze up to 3 months.
03 -
Add optional toppings like cheese, sour cream, salsa, guacamole.