Celebrate Cinco de Mayo with these Crispy Chicken Burritos with Creamy Chipotle Sauce! They may not be the most photogenic food out there, but dang are they delicious. Tender shredded chicken cooked in enchilada sauce, rich refried black beans, melty chunks of pepper jack, shredded cheddar, and fresh veggies all rolled into a tortilla and skillet fried to crispy perfection. A creamy, yogurt based chipotle sauce to drizzle on top pulls the whole ensemble together to make one incredible meal. You don’t want to pass this one up.

I really love how the crispy tortilla adds some variation in texture to your typical burrito. Don’t get me wrong, I love normal burritos. But I thought it would be fun to mix things up a little, and the pan frying gets the inside of the burrito all melty and gooey in the best way. It makes for a messy situation, so it’s more of a fork and knife kind of burrito, rather than hand held. Messes are fun though.

Crispy Chicken Burrito with Creamy Chipotle Sauce

The shredded chicken adds so much flavor to the dish. Cooked in enchilada sauce (you can make your own or use store bought, I used Siete) and chopped chipotle chili peppers in adobo sauce, it’s smoky with a touch of heat and so moist and tender. It really adds a lot of dimension to the burritos.

Made using only nonfat greek yogurt, fresh squeezed lime juice, garlic, and more chipotle peppers in adobo, the creamy chipotle sauce is so easy to whip up and is the perfect topping addition to the dish. The tanginess from the yogurt and lime compliment the spice of the chipotle peppers perfectly...trust me, you’ll be slathering this sauce aaallll over your burritos.

Not only are these burritos bursting with flavors and textures, but they’re also a great option for a healthy meal. Whole wheat tortillas, beans, and veggies (I used lettuce, tomato, onion, and pickled jalapenos) add plenty of fiber and healthy carbohydrates. Lots of protein from the chicken, and fats from the cheeses...bonus points the poultry and dairy is pasture raised! Serve these burritos up with some avocado and a side of extra veggies for a nutrient dense and delicious dinner!

If you do give these Crispy Chicken Burritos with Creamy Chipotle Sauce a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Crispy Chicken Burritos with Creamy Chipotle Sauce

Prep time: 15 minutes
Cook time: 20 - 25 minutes
Total time: 40 minutes
Serves: 6

Ingredients

For the chicken:

1 ½ lb skinless, boneless chicken breast (pasture raised or free range if possible!)
1 tbsp olive oil
1 ½ cup enchilada sauce (I used Siete for this recipe)
2 chipotle chili peppers in adobo sauce, chopped

For assembly:

6 large whole wheat tortillas (burrito sized)
1 16oz can refried black beans
6 oz pepper jack cheese, cut into small cubes
2 large tomatoes, chopped
2 cups shredded or chopped lettuce
1 small yellow onion
1 ½ cup shredded cheddar cheese
½ cup pickled jalapeno slices
Olive oil or spray for cooking
Cilantro and avocado for topping

For the sauce:

1 cup plain, nonfat greek yogurt
Juice of 2 limes
2 chipotle chili peppers in adobo sauce
1 tsp chopped garlic
1 tbsp water

Instructions

Heat the olive oil in a large skillet over medium-high heat. Once it sizzles to a drop of water, add the chicken and brown on both sides. About 3 minutes per side. After the second side finishes browning, add the enchilada sauce and the two chipotle peppers. Stir a little and then cover the skillet and lower to medium. Cook for 15 - 20 minutes or until chicken is cooked through.
While the chicken is cooking, make the sauce. Add the yogurt, lime juice, chipotle peppers, garlic, and water to a blender. Blend until smooth and well combined. Pour into a small bowl and set aside.
Once the chicken is done, shred it and mix it with the sauce.
To assemble the burrito: lay a tortilla on a flat surface. Spread refried beans around the center of the tortilla. Then add the chicken (be sure use a slotted spoon or tongs, to remove some excess sauce), followed by the pepper jack cubes, tomatoes, lettuce, onion, cheddar cheese, and then jalapenos. Roll the burrito by folding in the two horizontal sides, then pull the bottom half over the filling to meet the top. Carefully tuck the filling in and then roll up.
Heat olive oil in a skillet over medium-high heat. Place the burrito seam side down and cook for 2-4 minutes or until toasted to nice golden brown. Flip and repeat.
Top finished burritos with the chipotle sauce, and some cilantro, and avocado if you prefer. Serve and enjoy!