Sunnys Honey Chipotle Chicken Wet Burrito Recipes

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

Steps:

• Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
• Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
• In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
• Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
• Enjoy!

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

Steps:

• For the chicken and rub: In a medium bowl, mix the cumin, paprika, white pepper, thyme, onion powder, garlic powder and salt.
• In a large bowl, add the chicken and pour the butter over it, massaging the butter into the skin and the cavity of the chicken. Generously coat the chicken with the rub and allow to rest for 30 minutes.
• For the potatoes. Brush the bottom and sides of a large cast-iron pan with melted butter and set the remaining butter aside. Arrange the potato slices upright in a spiral around the pan (not flat like a gratin). Between every 8 to 10 slices, tuck in some garlic and randomly tuck in the red onion slices as well. Once done, brush the remaining butter over the entire dish and sprinkle with the red chile flakes and some salt. Cover tightly with aluminum foil or a lid.
• Preheat the grill until extremely hot.
• Put the chicken skin-side down on the grill over indirect heat. Immediately top the chicken with the cast-iron pan of potatoes and press down. Close the grill and cook the chicken and potatoes for 20 to 25 minutes. Uncover the potatoes, move the pan off the chicken and place it over indirect heat. Flip the chicken so it's skin-side up, place back over indirect heat as well and cook until a meat thermometer registers around 160 degrees F, 15 to 20 minutes more, drizzling the chicken with the honey about 5 minutes before it's done.
• Set the chicken aside and gently tent with aluminum foil. Poke the potatoes with a fork and, if not tender, cook 5 to 10 minutes more with the grill closed. When ready to serve, drizzle the crema over the potatoes and sprinkle with the parsley. Serve with the chicken cut into parts.

Steps:

• Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese. Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps. Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.