Chipotle Chicken Burritos with Avocado Crema
Prep Time
Cook Time
Total Time
Don't be intimidated by the long ingredient list - these chipotle chicken burritos with avocado crema come together quicker than you might think and are amazingly delicious. For shortcut ideas see the post above.
Recipe Type: Entree
Cuisine: Mexican
Yield: 6+ burritos
For the shredded chicken:
  • 2 cups orange or pineapple juice
  • 6 cups chicken broth or water
  • 1 chipotle chile in adobo, chopped plus 1 tablespoon adobo
  • 1½ pounds (750g) chicken breast or boneless chicken thigh
For the chipotle sauce:
  • ½ cup tomato sauce
  • ¼ cup water
  • ¼ cup chopped cilantro
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 chipotle chile in adobo, plus 1 teaspoon adobo
For the Black beans:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 (15½ oz/439g) can black beans (not drained)
  • Salt
  • 2 tablespoons chopped cilantro
For the avocado crema:
  • 1 avocado, peeled and pit removed
  • ½ cup plain yogurt or sour cream
  • ¼ cup cilantro
  • 1 tablespoon freshly squeezed lime juice
  • Salt
To serve:
  • 6 large whole wheat tortillas
  • 3 cups shredded cheese
  • 1 avocado, sliced
For the shredded chicken:
  1. Put the juice, broth, and chipotle in a wide-rimmed pan or pot and bring to a simmer. Add the chicken, cover, and return to a simmer. Turn off the heat and let sit for 15 to 20 minutes, depending on how thick the chicken is.
  2. Cut the biggest piece in the middle to make sure it is cooked through, then transfer the chicken to a bowl and allow to cool slightly. Shred the meat and discard the poaching liquid.
For the chipotle sauce:
  1. Put the ingredients in a blender or food processor and blend until smooth.
  2. Toss with the shredded chicken and set aside.
For the black beans:
  1. Heat the olive oil in a small skillet. Add the onions and cook until translucent. Add the black beans, with liquid from the can, and simmer, stirring often, until thickened.
  2. Season with salt, mash slightly with the back of the spoon, and remove from the heat. Stir in the cilantro. Set aside.
For the avocado crema:
  1. Put the ingredients in a food processor or blender (or use a hand blender) and blend until smooth. Set aside.
To serve:
  1. Heat the tortillas briefly in a low oven or pan.
  2. Put one tortilla on a plate and sprinkle cheese down the middle. Top with the beans, chicken, avocado crema, and avocado slices. Fold the sides of the tortilla in then roll up into a tight burrito.
  3. Place seam-side down in a hot pan and toast for a minute to seal. Transfer to a plate and serve (believe it or not these can actually be made a day ahead and refrigerated – eat cold or at room temperature, or heat up on the stove or microwave).
Recipe by Katherine Martinelli at