Chipotle Chicken Burritos
Directions
- 1Season chicken thighs with salt, pepper, garlic powder, and paprika.
- 2Add chipotle in adobo sauce to the seasoned chicken.
- 3Mix the sauce and seasonings into the chicken thoroughly.
- 4Bake the chicken until cooked through and slightly charred.
- 5Cook the rice.
- 6Dice the cooked chicken into smaller pieces.
- 7Lay out tortillas and add a base of rice.
- 8Add diced chicken to each tortilla.
- 9Add black beans and corn to each tortilla.
- 10Add diced jalapeños.
- 11Sprinkle low-fat Mexican cheese over the fillings.
- 12Roll up each burrito tightly.
- 13Sear the rolled burritos on a hot surface until golden brown.
- 14Wrap burritos in foil for storage.
- 15Serve and enjoy with your favorite sauce.
Ingredients
- 2.5 lb Trimmed Chicken Thighs
- 2 small cans Chipotle In Adobo (sauce only)
- 2 Tbsp Kosher Salt
- 2 Tsp Black Pepper
- 2 Tbsp Garlic Powder
- 2 Tbsp Paprika
- 1 couple seconds Olive Oil Spray
- 3 Cups Rice (DRY Measurement)
- 380 g Low Fat Mexican Cheese
- 13 Low Carb Tortillas
- 2 Cans Corn
- 2 Cans Black Beans
- 4 Diced Jalapeños
Equipment
cutting boardbaking sheetlarge potstrainerknifetongs
Tips
- You can freeze these burritos for up to six months.
- Paired with other meals, you never have to eat the same thing two days in a row.
- Macros for each burrito: 497 Calories, 40g Protein, 15.5g Fat, 49g Carbs.
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