Chipotle’s Pollo Asado Burrito

Cheaper, Faster, Healthier

Makes 4 burritos
1 hour
Ethan Chlebowski

Ingredients

Marinated pollo asado

  • Chicken Breasts
    900 g~2 lb
  • Salt
    to taste
  • Achiote paste
    a spoonful
  • Habanero Peppers, or jalapeño
    1
  • Garlic
    2 cloves
  • Red Onions
    1/4
  • Orange juice
    1/2 orange
  • Lime juice
    1/2 lime
  • Cooking oil
    a drizzle

Avocado crema

  • Avocados
    1 1 part
  • Sour Cream
    130 g1 part
  • Garlic
    1 clove
  • Lime juice
    1/2 lime
  • Cayenne Pepper
    a sprinkle
  • Salt
    to taste

Beans

  • Pinto Beans, or black
    400 g1 14 oz can
  • Cumin
    a sprinkle
  • Achiote paste, optional
    a spoonful
  • Bay Leaves, optional
    1
  • Salt
    to taste

Other components

  • Large 12" flour tortillas
    4
  • Romaine lettuce, thinly sliced
  • Monterey Jack, grated
  • Salsa, or hot sauce of choice

Method

Step 1: Marinate the chicken

To a blender or food processor add the garlic, red onion, orange juice, lime juice, habanero, and achiote paste. Blend until smooth.

  • Important: set aside about 1/4 of the mixture for later.

Butterfly, pound, or slice your chicken breasts in half to thin them out. Lay your chicken pieces on a sheet tray (or in a bowl) and sprinkle with salt so that each piece gets seasoned, then pour over the marinade mixture and mix until all pieces are thoroughly coated.

for at least 30 mins and up to overnight.

Step 2: Make the avocado crema

To a blender or food processor, add the avocado, sour cream, lime juice, garlic clove, and a sprinkle of cayenne. Blend until smooth, and add salt to taste.

Step 3: Prep the beans & toppings

For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it for 10 minutes. For extra flavor, you can add a bit of achiote paste as well.

While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.

Step 4: Sear the chicken

When you’re ready to cook, rub a super thin layer of oil to a ripping hot cast iron pan or griddle. the chicken until cooked through and nicely on all sides.

  • Add the reserved : chop the cooked chicken into bite-sized pieces and spoon over some of the reserved marinade mixture to taste for additional flavor and moisture. Adjust with more salt and/or marinade if needed.

Step 5: Assemble

To make a burrito, top your warm tortilla with a base of the avocado crema, then follow with a layer of the beans, a handful of shredded cheese, about 200g of chicken (1/4 of the mix), a bit more avocado sauce, a spoonful of spicy salsa or hot sauce, and lastly a healthy handful of romaine lettuce before wrapping up.

You should have enough remaining ingredients to make 2-3 more burritos.

“The avocado crema adds moisture and a creamy mouthfeel without making the burrito too heavy. For a higher protein variation, find low-fat sour cream or even nonfat Greek yogurt.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER BURRITO
Calories799
84g
25g
63g

Show macros split into…

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FAQ

Where's the rice?

Rice was omitted from this recipe for a higher protein, lower calorie burrito. Add rice if you would like!

I can't find achiote paste. What can I use instead?

Achiote is a blend of spices and is kind of cheat code to make a . It’s typically a mix of annatto seeds (which give the distinctive red ) oregano, cumin, cloves, and garlic. If you can’t find it, feel free to use any of the individual components, or sub with something different like a can of chipotle peppers in adobo!

Can I use different meat or toppings?

Always. Try this recipe with steak or other proteins! Add whatever extra toppings you would like - corn, pico de gallo, peppers and onions, cilantro, etc.