Chipotle Chicken Super Burrito

Hello and welcome to Djalali Cooks! You will recall last week when we had the Chipotle Chicken Pizza; for that recipe we baked off extra chipotle chicken strips as meal prep for other dishes. Today, we have another recipe for those chipotle chicken strips: Chipotle Chicken Super Burrito. Burritos (and tacos, for that matter) are perfect for using leftovers of all kinds to create new and delicious dishes. So let’s get right to it!

First, I am going to chop up the chipotle chicken strips and warm them through in a pan over medium heat with a drizzle of olive oil. At the same time, heat 1 can of refried black beans over low heat, stirring occasionally until the beans are soft and heated through.

While everything is heating through, mix a couple teaspoons of chipotle peppers in adobo sauce into 1/3 cup of sour cream. And grate 1/2 cup of cheddar cheese. Otherwise I have an avocado, black olives and tomatillo salsa.

To warm my tortilla, I just laid the tortilla on top of the chicken while it was in the skillet, letting the heat slightly warm the tortilla to make it more pliable.

Building the Chipotle Chicken Super Burrito

Now we just layer on the toppings. Start with the black beans. Then add about half of the grated cheddar cheese.

The layering is really up to you. So are the ingredients. Just be considerate of how much of everything you add; we want to be able to roll this up and have it hold together.

I like to add the cheese between the hot ingredients so the cheese will melt better. So I topped the cheese with the chipotle chicken. Then the slices of avocado.

Then a little tomatillo salsa and the chipotle sour cream. Next we have the black olives and finally the remaining cheddar cheese. Now we roll.

Rolling the Chipotle Chicken Super Burrito

We have been building the burrito in a column, basically. Turn the tortilla clockwise 90 degrees, so the toppings are horizontal.

Fold each end, left and right, over toward the center. Gently flatten the toppings under the folded sides. Then fold the bottom part of the tortilla up over the center.

Then roll the burrito up and over itself so the seam is on the bottom.

Toast the Chipotle Chicken Super Burrito

This next part is totally optional. If you want to give the tortilla a little crunch and kind of warm everything through to finish it off, set a skillet over medium heat with a drizzle of olive oil. When the oil is shimmery, lay the burrito in the skillet seam side down.

Check the bottom of the burrito after about one minute and flip the burrito over if it’s golden and toasted. Toast the other side and remove from the pan when it’s toasted to your liking.

Transfer to a plate and slice in half. Serve with chips if you like, and that’s it! This super burrito is so easy to customize with whatever leftover protein you like. It’s a quick dinner option that is kid-friendly and super satisfying. Sometimes a good old burrito just really hits the spot! Have a great day, ya’ll! Take care and be well, xo Kelly

Print Recipe

Chipotle Chicken Super Burrito

(No Ratings Yet)

Loading...

Dinner, Main Course, Lunch – Mexican

By Kelly Djalali – Serves: Makes 1 Burrito

Prep Time: 10 Minutes – Cooking Time: 5 Minutes – Total Time: 15-20 Minutes

Today's Chipotle Chicken Super Burrito is quick, easy and so delicious. With refried beans, avocado, cheddar cheese and chipotle sour cream.

Ingredients

• 1 cup Chopped Chipotle Chicken Strips
• 1 can Refried Black Beans
• 1 10-inch Flour Tortilla
• 1/2 cup Grated Cheddar Cheese
• 1 Avocado, sliced
• 1/3 cup Sour Cream
• 2 tsp. Chipotle in Adobo Sauce
• Tomatillo Salsa
• Black Olives, sliced

Instructions

1

First, chop up the chipotle chicken strips and warm them through in a pan over medium heat with a drizzle of olive oil.

2

At the same time, heat 1 can of refried black beans over low heat, stirring occasionally until the beans are soft and heated through.

3

Meanwhile mix the two teaspoons of chipotle in adobo sauce into the sour cream and set aside.

4

Warm the tortilla by laying it on top of the chicken while it is in the skillet, letting the heat slightly warm the tortilla to make it more pliable.

5

Now layer on the toppings. Start with the black beans. Then add about half of the grated cheddar cheese.

6

Top the cheese with the chipotle chicken. Then the slices of avocado.

7

Then a little tomatillo salsa and the chipotle sour cream. Next we have the black olives and finally the remaining cheddar cheese.

8

To roll the burrito: Turn the tortilla clockwise 90 degrees, so the toppings are horizontal.

9

Fold each end, left and right, over toward the center. Gently flatten to the toppings under the folded sides. Then fold the bottom part of the tortilla up over the center.

10

Then roll the burrito up and over itself so the seam is on the bottom.

11

This next part is totally optional. If you want to give the tortilla a little crunch and kind of warm everything through to finish it off, set a skillet over medium heat with a drizzle of olive oil. When the oil is shimmery, lay the burrito in the skillet seam side down.

12

Check the bottom of the burrito after about one minute and flip the burrito over if it's golden and toasted. Toast the other side and remove from the pan when it's toasted to your liking. Transfer to a plate and serve.

Notes

This recipe shows another use for Chipotle Chicken Strips that were made here previously. Feel free to substitute with any leftover chicken or other protein of your choice.