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Mango Chipotle Chicken Burrito
Courtesy of California Ripe Olives
Serve With:
Serve with salsa and sour cream.
Servings: 4
Prep Time: 15 Min.
Cook Time: 6 Min.
What you need:
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+ 2 Tbsp. lime juice
+ 1 Tbsp. chipotle chili powder
+ 1 Tbsp. minced garlic
+ 1/2 tsp. Kosher salt
+ 1 lb. boneless, skinless chicken breasts, cut into strips
+ 1 Mango, peeled and diced
+ 1 (15 oz) can low sodium black beans, rinsed and drained
+ 1 c. California Ripe Olives, whole, pitted
+ 1/2 c. finely diced red onion
+ 1/4 c. chopped cilantro
+ 2 Tbsp. Canola oil
+ 4 (9-inch) flour tortillas
What to do:
1. In a large bowl, combine 1 Tbsp. of lime juice with chipotle powder, garlic and 1/4 tsp. of salt. Toss chicken breast strips in mixture, cover and set aside in refrigerator.
2. In a separate bowl, toss mangoes, black beans, California Ripe Olives, red onion, cilantro with remaining lime juice and salt and set aside.
3. Heat oil in a large sauté pan over medium-high heat. Cook marinated chicken in pan in one even layer (in batches if necessary) for 5-6 min., stirring occasionally until golden brown and cooked through.
4. Place a line of cooked chicken down the center of each tortilla. Top with approximately 3/4 c. of mango mixture. Fold ends of tortilla inward and wrap around to enclose filling.

*Serving suggestion: Serve with salsa and sour cream.