Difficulty Hard
Cook Time 5 min
Heat Spicy 🔥
A loaded Southwestern burrito packed with seasoned chicken, bacon, and fresh veggies, all wrapped up with a creamy, smoky chipotle sauce that brings serious heat and flavor.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 large tomato basil wraps 2 cups shredded chicken 6 strips bacon, cooked and chopped 1 avocado, sliced 1 cup corn kernels (fresh or canned, drained) 1/2 cup pickled red onion 1 red bell pepper, diced 1 cup black beans, drained and rinsed 1 cup diced tomatoes 1 cup chopped romaine lettuce 1 cup shredded cheddar cheese 4 oz jalapeño cream cheese, softened 1/2 cup Greek yogurt (or 1/4 cup mayo plus 1/4 cup sour cream) 2-3 chipotle peppers in adobo, minced 2 tablespoons Chipotle Cholula hot sauce 1/4 cup fresh cilantro, chopped 3 cloves garlic, minced 2 tablespoons lime juice 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 teaspoon smoked paprika 1/4 teaspoon cumin 1 teaspoon honey Directions 1 Make the chipotle sauce: In a bowl, combine jalapeño cream cheese, Greek yogurt, minced chipotle peppers, Chipotle Cholula, minced garlic, lime juice, cilantro, chili powder, garlic powder, onion powder, cayenne, black pepper, smoked paprika, cumin, and honey. Mix until smooth and well combined. 2 Prep your burrito fillings: Warm the shredded chicken if needed. Have all vegetables prepped and ready — lettuce, tomatoes, bell pepper, corn, black beans, avocado, pickled onions, bacon, and cheddar cheese. 3 Warm the tomato basil wraps in a dry skillet or microwave for 15-20 seconds to make them pliable. Spread a generous layer of the chipotle sauce down the center of each wrap. 4 Layer the fillings down the center: Start with chicken, then add bacon, black beans, corn, bell pepper, tomatoes, pickled onions, avocado, lettuce, and cheddar cheese. Fold in the sides and roll up tightly, tucking as you go. Slice in half and serve with extra sauce on the side.
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