Mango Chipotle Chicken Burrito
Found In: Sandwiches and wraps
| 2 Tbsp. | Lime juice |
| 1 Tbsp. | Chipotle chili powder |
| 1 Tbsp. | Minced garlic |
| 1/2 tsp. | Kosher salt |
| 1 lb. | Boneless, skinless chicken breasts, cut into strips |
| 1 | Mango, peeled and diced |
| 1 (15 oz) can | Low sodium black beans, rinsed and drained |
| 1 cup | California Ripe Olives, whole, pitted |
| 1/2 cup | Finely diced red onion |
| 1/4 cup | Chopped cilantro |
| 2 Tbsp. | Canola oil |
| 4 (9-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 for at least 30 minutes.
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 5-6 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. Serves 4.
*Serving suggestion: Serve with salsa and sour cream.
