Burritos de Tinga con Pollo y Arroz (Chipotle Chicken Burritos)
Big warm flour tortillas wrapped around saucy chipotle chicken thighs, red rice, black beans and cheese.
Made with Chipotle tinga sauce and Flour tortillas and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat. Brown the chicken for 5 minutes, then add the pepper and cook for 3 minutes.
8 min - 2
Pour in your ready made chipotle tinga sauce (see the base recipe) and 100 ml of water. Simmer for 15 minutes until the chicken is cooked through with no pink inside and the sauce is thick.
15 min - 3
Stir in the black beans and heat for 3 minutes. Reheat your ready made Mexican red rice (see the base recipe) until steaming hot all the way through.
3 min - 4
Warm the flour tortillas (see the base recipe) in a dry pan or microwave for 15 seconds so they fold easily.
- 5
Lay a tortilla flat. Add rice, chicken and beans in a line across the lower middle, then cheese and soured cream.
- 6
Fold in the sides, then roll up tightly from the bottom. Toast seam side down in a dry pan for 1 minute. Cut in half and serve.
Tips
- Warm the tortillas first so they do not tear when you roll them.
- Use chicken thigh, not breast. It stays juicy in the long simmer and shreds easily.
- Roll the burrito tight and toast it seam side down to seal it and add a little crispness.
Storing and freezing
Wrap and keep cooled burritos in the fridge for up to 2 days, or freeze individually wrapped for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I make them ahead and freeze?
Yes, burritos freeze very well. Cool the fillings fully, assemble, wrap in foil and freeze. Reheat from frozen at 190C (170C fan) for 35 minutes until steaming hot all the way through.
Can I use leftover chicken?
Yes. Use about 400 g cooked shredded chicken and simmer it in the sauce for 8 minutes to heat through and soak up flavour.
Can I make them gluten free?
Yes, use gluten free wraps and check your tinned chipotles and the rice recipe. The filling itself contains no gluten.
More made with chipotle tinga sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.