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In a large bowl, mix together all chipotle chicken ingredients, except chicken thighs, then add chicken thighs and stir to coat in marinade. You can leave to marinade for up to 24 hours or cook immediately.
In a small bowl, mix together all Creamy Chipotle Sauce ingredients until fully combined.
Heat a small amount of cooking oil in a cast iron skillet on medium heat , then add chipotle chicken thighs. Cook for approx 10 mins, flipping once or twice throughout cook time, until no longer pink inside. Remove chicken thighs from pan and add onion. Cook onion for 5 mins until soft, stirring occasionally. Whilst onion is cooking, shred cooked chicken thighs into thin strands using two forks, then add back to pan. Stir to mix chicken thighs and onion together, then remove and set aside. Finally, add bell peppers to pan and fry until soft.
To build your burrito, spread two tbsp of Creamy Chipotle Cauce across tortilla, then add of rice, chicken and onions, cheddar-mozzarella mix, bell peppers, black beans and finally some more Creamy Chipotle Sauce. Then wrap into a burrito. If you want to ensure the cheese is melted, microwave for 30-60 seconds.
Nutritional Info
Per serving:
Cals – 696
Carbs – 75g
Protein – 35g
Fat – 27g
Ingredients
Serves 5
For the Chipotle Chicken:
For the Creamy Chipotle Sauce:
For the burrito:
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