Mexican Buritos Recipes

Chicken Mole Buritos

This recipe is taken from GourmetSleuth.com
This recipe uses a premade mole sauce which adds flavor and saves time. You can also use store-purchased rotisserie chicken with skin removed for further time-saving.

Yield: 4 burritos

I N G R E D I E N T S
1 jar San Angel Mole Negro (you will have extra, store for future use)
2 boneless, skinless chicken breasts
1/2 cup shredded extra sharp cheddar cheese
1/2 medium Haas avocado, seeded, peeled, sliced
4 green onions (scallions), chopped
4 whole wheat or white flour tortillas

I N S T R U C T I O N S
1.Put the chicken breasts in a large saucepan and pour in enough water to cover and bring to a boil. Lower the heat to a simmer and poach the chicken until it is cooked through, about 10 minutes. Drain, allow to cook on a cutting board.

2.Shred the chicken by pulling it apart with two forks, set aside.

3.Heat the mole in a small saucepan, place on low to keep warm.

4.Wrap the tortillas in aluminum foil and place them on a plate over point water for about 5 minutes. Alternately you can wrap in microwave-safe plastic wrap and heat in microwave about 1 minute.

Assemble Burritos
To fill the burritos, lay the warm tortillas on a counter. Dived the chicken mixture into 4 portions and spread in a strip down the center of each tortilla. Top each with avocado, cheese, and green onions. Spoon about 2-3 tablespoons sauce on top. Don't over saturate with sauce or the burritos will become soggy.

Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder.

Serve seam-side down.