Chicken Burritos (serves 6 to 8)
Marinade Ingredients:
- 1/4 cup chopped red onion
- 3 cloves garlic
- 1 (canned) chipotle chili in adobo, plus 2 tablespoons adobo sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Burrito Ingredients:
- meat from 1 rotisserie chicken, chopped into bite-sized (1/2-inch) pieces
- flour tortillas
- lime/cilantro rice --2 cups cooked rice, juice from 2 limes, 1/4 cup chopped cilantro, 1/2 teaspoon sea salt
- 2 chopped avocados
- 1 cup pico de gallo
- 1 can black beans (add juice from 1 lime)
- 1 cup shredded cheddar jack cheese
- sour cream, for drizzling or dipping
- chopped lettuce (2 cups if serving in tortillas, up to 8 cups if serving burrito bowls)
-Place all marinade ingredients into a food processor (or blender) and process until
smooth (add up to 1/2 cup water if necessary--marinade should be smooth, not pasty).
-Place the chopped chicken into a bowl. Pour the marinade over the chicken and mix
well. Set aside or refrigerate while you prepare your remaining burrito ingredients.
-To prepare lime/cilantro rice: prepare 2 cups white rice according to package directions.
Stir juice from 2 limes, 1/4 cup chopped cilantro and 1/2 teaspoon sea salt into cooked
rice.
-Place black beans in a small bowl. Microwave on HIGH for 1 minute. Stir in juice from
one lime.
-To Serve: Microwave the marinated chicken on MED (50%) power for one minute at
a time, stirring after each minute, until desired temperature is reached. Fill and roll
burritos (or scoop into bowls) with your choice of ingredients.