Mango Chipotle Chicken Burrito
Recipe courtesy of California Ripe Olives.
2 tablespoons lime juice
1 tablespoon chipotle chili powder
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken breasts, cut into strips
1 mango, peeled and diced
1 (15-ounce) can low sodium black beans, drained and rinsed
1 cup whole, pitted California Ripe Olives
1/2 cup finely diced red onion
1/4 cup chopped cilantro
2 tablespoons Canola oil
4 (10-inch) flour tortillas
- In a large bowl, combine 1 tablespoon of lime juice with chipotle powder, garlic and 1/4 teaspoon of salt. Toss chicken breast strips in mixture, cover and set aside in refrigerator.
- In a separate bowl, toss mangoes, black beans, California Ripe Olives, red onion, cilantro with remaining lime juice and salt and set aside.
- 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 to 6 minutes, stirring occasionally until golden brown and cooked through.
- Place a line of cooked chicken down the center of each tortilla. Top with approximately 3/4 cup of mango mixture. Fold ends of tortilla inward and wrap around to enclose filling.
Makes 4 servings.
*Serving Suggestion: Serve with salsa and sour cream.
Recipe and photograph courtesy of California Ripe Olives.