• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chipotle Chicken Burritoes

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Chipotle Paste
  • 8 Boneless skinless chicken
  • -breasts
  • 2 tb Water or chicken stock
  • 8 oz Chiles chipotles en adobo
  • 1 Head garlic; peeled (not 1
  • Clove; the WHOLE head)
  • 1 tb Mexican oregano
  • 1/2 Head iceburg lettuce
  • 1/4 sm Head cabbage
  • 1 Carrot cut in fine julienne
  • 4 tb Cilantro; roughly chopped
  • 16 Tortillas; (I prefer whole
  • -wheat)


Place chicken in water or stock in a covered saucepan. Cook over low heat
until tender and pulls apart easily. Remove cover, and allow excess liquid
to evaporate. I have also combined paste with the chicken and cooked
overnight in a crockpot. Using two forks, pull meat into shreds.

In the meantime, place canned chipotles, garlic, and oregano in food
processor or blender. Puree, adding water only if necessary, to make a

Shred the lettuce and cabbage finely. Toss with carrot and cilantro. Set

If chicken is still warm, stir in paste a tablespoon at a time until you
get the desired degree of hotness. I use approximately 1 tablespoon for
each breast.

If chicken was precooked, mix with paste prior to reheating in micro- wave
or saucepan.

Heat tortillas. I prefer to heat them over the open flame on my gas stove,
turning frequently. You may also use a microwave oven.

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