Roasted Chipotle Chicken Burritos

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

This recipe blends slow roasted chicken marinated in Southwestern flavors, a smoky chipotle salsa, southwestern rice and vegetables to bring a really tasty burrito. I like to serve it on a bed of shredded lettuce or alongside more of the Southwestern rice.


8 Tortillas; 12-inch
5 Chicken breasts; boneless, skinless
1/2 teaspoon Chili Powder
1/2 teaspoon Ground cumin
1 tablespoon Olive oil
1 1/2 cup My Chipotle Salsa
1 cup Reduced fat sour cream
1 1/2 cups Mexican style cheese
1/3 cup Black olives; halved
15 ounces Canned black beans; drained, rinsed
My Southwestern Rice
1 Vine ripened tomatoes; chopped
1 tablespoon Fresh cilantro; chopped

Original recipe makes 8



Make my "Southwestern Rice" recipe. Set aside.

Make my "Chipotle Salsa" recipe. Set aside.

Preheat oven to 350 deg F. Marinate chicken breasts in olive oil, chili powder and cumin. Rub mixture with your hands to ensure all parts of chicken get covered. (Make sure to wash hands thoroughly after touching raw chicken). Let sit in marinade for 20 minutes. Roast uncovered in oven at 350 deg F. Take out of oven and let cool. When cool enough to handle, shred chicken using two forks (one in each hand). Transfer shredded chicken to a large mixing bowl.

In large mixing bowl with chicken, add the Chipotle Salsa (about 1& 1/2 cups of it), sour cream, cheese (only 1 cup of it), olives, black beans and Southwestern Rice (only 2 cups of it). Mix well.

Take a casserole or baking dish (13 x 9), and lightly grease with cooking spray.

Preheat oven to 425 deg F or if it is still on from chicken, just raise temperature to 425 deg F.

Lay out the 8 tortillas and divide chipotle chicken mixture amongst the center of each tortilla, in a straight line. To roll tortillas, turn tortillas sideways, so that chicken mixture is in a horizontal line to your view. Fold in each side of tortilla towards center, then while holding each side in place, flip the end closer to you up and over the filling, enclosing tightly. Roll tortilla as tight as you can until you enclose all filling and make your roll.

Place each burrito, seam side down, in the baking dish. Repeat with each burrito, fitting all 8 in the dish. Cover dish with foil and bake for 30-35 minutes. Uncover, spread last 1/2 cup of mexican cheese over center of burritos and bake another 5 minutes, or just until cheese is melted. Garnish with chopped fresh cilantro and tomatoes, if desired.

Serving options: Burritos may be served whole, perhaps on a bed of shredded lettuce or alongside more of the southwestern rice. I sometimes also serve them sushi-style, as pictured here. To slice them sushi-style, simply cut them in half or in thirds and cut on the diagonal, which gives you a burrito that you can easily pick up and bite into.

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I have decided to make a small edit to this recipe, adding a little more heat, increasing the original 1 cup of salsa to 1 1/2 cups. This salsa is a bit spicy, so feel free to vary this amount that you add, dependent on the crowd that you are feeding and their heat tolerance. If serving to kids, I feel that 1 cup of salsa brings you a medium heat which is tolerable for children and then adults can ladle more salsa on top of their burritos after plating, if they wish. If serving to just adults, I would recommend you leave the salsa amount at 1 1/2 cups, or even more if your family and friends really like some heat. [I made edits to this recipe.]
CookingPassion 6y ago

[I posted this recipe.]
CookingPassion 6y ago

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