Quick Chicken Burrito with Chipotle Crema

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 chicken breast

1 cup refried beans

1-2 cups cooked white rice

3 flour tortillas (burrito sized)

1 cup shredded cheese

freshly chopped cilantro

1 cup mayonnaise or plain Greek yogurt (or a combo of them)

2 chipotles in adobo

2 garlic cloves

1-2 tablespoons adobo sauce from the can

squeeze of lime

pinch of salt

Directions

For the Chipotle Crema, add the following ingredients to a blender or food processor: 1 cup mayonnaise or plain Greek yogurt (or a combo of them), 2 chipotles in adobo, 1-2 tablespoons adobo sauce from the can, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. Combine well. If it won't combine readily simply add a splash of water. I'm in the habit of scraping out the seeds of the chipotles but this is optional. More info on working with chipotles in adobo.

Note: feel free to use a combo of mayo and Greek yogurt if you want a lighter version. Something like 3/4 cup yogurt and 1/4 cup mayo works well. Another combo I will sometimes use is 1 cup yogurt and just a drizzle of heavy cream.

I cooked a single chicken breast for this batch using this simple chicken recipe. Basically you are just seasoning a chopped chicken breast and cooking it off with some onion. It's a great all purpose technique for tacos, burritos, tostadas, etc.

I had some of these refried beans in the fridge, but don't worry about making these beans specifically for this recipe. This meal is designed to be quick-n-easy, so feel free to use whatever beans you have on hand.

I also had some cooked white rice in the fridge. If you want to cook some rice from scratch, simply add 1 cup uncooked rice to a saucepan along with a glug of oil. Saute the rice over medium heat until it is just starting to turn golden brown, stirring regularly. Add 1.5 cups water or stock and 1/2 teaspoon salt. Bring to a boil, stir, then cover and let simmer over medium-low heat until all of the liquid is absorbed.

To build the burritos I usually start by warming up the tortilla in a skillet over medium heat, this makes them easier to roll. Each burrito gets a thin layer of refried beans, some cooked white rice, cheese, cooked chicken pieces, and freshly chopped cilantro. Roll tight. You can optionally cook each burrito in a smidge of lard or bacon drippings to crisp them up, or you can cook them in a dry skillet over medium heat. How To Fold A Burrito.

You can optionally add some of the Chipotle Crema to the insides of the burritos, but for this batch I just drenched each bite in the delicious creamy sauce. While sitting in front of the TV. And guffawing after each mouthful :)

Nutrition

• Calories: 1013 kcal
• Total Fat: 61 g
• Saturated Fat: 16 g
• Unsaturated Fat: 42 g
• Trans Fat: 0.1 g
• Cholesterol: 140 mg
• Sodium: 1860 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 48 g