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Mango Chipotle Chicken Burrito
Courtesy of California Ripe Olives
Serve With:
Servings: 4
Serve with salsa and sour cream. 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. |
