- 1 tbsp vegetable oil
- 3/4 c pico de gallo
- 1 chipotle chile in adobo sauce, chopped, plus 2 tbsp sauce
- 1 14-oz can pinto beans, drained and rinsed
- 1 1/2 c shredded rotisserie chicken, skin removed
- 1/4 c roughly chopped fresh cilantro
- Kosher salt
- 4 burrito-size flour tortillas
- 1 1/3 c cooked white rice, warmed
- 1 1/3 c shredded monterey jack cheese
- 1 1/3 c shredded romaine lettuce
- Guacamole, for serving
Heat the vegetable oil in a medium pot over medium-high heat. Add
1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste;
cook until the mixture starts to sizzle, about 2 minutes. Add the beans
and 3/4 cup water; bring to a low boil, then stir in the chicken and
cook until the mixture is slightly thickened, about 2 minutes. Stir in
the cilantro and season with salt.
Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.
Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.
