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Slow Cooker Chipotle Chicken Burrito

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  • Yield: Serves: 6
  • Prep Time:30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes

Ingredients

  • 6 Frescados Burrito Grande Style Flour Tortillas (10-inch)
  • 1 1/2 cups basmati rice, rinsed well and drained
  • 1 1/2 cups sodium-reduced chicken broth
  • 1 cup strained puréed tomatoes
  • 1 can (19 oz) black beans, drained and rinsed
  • 1 onion, diced
  • 1 canned chipotle in adobo, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1 1/2 lb boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1/2 cup cider vinegar
  • 1 tsp granulated sugar
  • 1 avocado, halved, pitted, peeled and thinly sliced
  • 1/2 cup sour cream
  • 1/4 cup packed fresh cilantro leaves

Preperation

  1. Add rice to bowl of slow cooker. Stir together chicken broth, tomatoes, beans, diced onion, chipotle, garlic, cumin, chili powder, 1/2 tsp salt, and pepper. Pour over rice. Top with chicken and drizzle with olive oil.
  2. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until rice is tender and chicken is cooked through. Shred chicken with 2 forks; fluff rice with fork.
  3. Meanwhile, in small bowl, toss together red onion, vinegar, sugar and remaining salt. Let stand for 15 to 20 minutes or until lightly pickled.
  4. Warm tortillas according to package directions.
  5. To serve, spoon chicken and rice evenly down along center of each tortilla, leaving 1-inch border at either end. Top with avocado, pickled onions, sour cream and cilantro.
  6. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from the bottom.

 

Tip: For a vegetarian option, substitute cauliflower florets for chicken and vegetable broth for chicken broth.