Free Recipe Chipotle Chicken Burritoes

Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Chipotle Chicken Burritoes Recipe

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)

Chipotle Chicken Burritoes Preparation

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 paste. Shred the lettuce and cabbage finely. Toss with carrot and cilantro. Set aside. 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. When ready to assemble, take heated tortilla, spread with chicken, then lettuce mixture and roll up. Posted to recipelu-digest Volume 01 Number 657 by Diane Geary. <diane@keyway.net> on Jan 31, 1998

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