Quick Chicken Burrito with Chipotle Crema

Drenching the burritos with creamy chipotle sauce

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5 from 1 vote

Quick Chicken Burrito with Chipotle Crema

Here's another fast-n-easy meal I save for rushed weeknights: Quick Chicken Burrito with Chipotle Crema. So good!

Prep Time10

Cook Time15

Servings:

Calories: 1013kcal

Author: Mexican Please

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

For the Chipotle Crema:

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

Instructions

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