Chicken Burritos with Poblano Cream Sauce
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 1 Package boneless, skinless chicken tenders, sliced
- 1 Packet Taco Seasoning
- 1 can black beans, drained & rinsed
- 2 Large Poblano Peppers
- 1 package 10″ thin flour tortillas
- 1 c sour cream
- 1/2 c mayo
- juice of half of a lime
- salt & cumin
- pico de gallo to garnish
- olive oil
Instructions
- Start by slicing the chicken into tiny pieces, season with the packet of Taco seasoning and set aside.
- Dice one of the poblano peppers and set aside.
- Heat the skillet or outdoor griddle to med-high, add a little olive oil, and cook the chicken until no longer pink.
- Meanwhile, also cook the diced poblano pepper in some oil and heat up the beans with either some leftover Taco seasoning, or salt & cumin. Combine the beans and cooked, diced pepper once hot. While cooking, place the other whole poblano pepper in some oil and cook until soft (3-5 min)
- Once everything is cooked and hot, remove from the heat (but keep the griddle warm) and set aside while you make the poblano sauce.
- In a food processor, blend the sour cream, mayo, lime juice, and the softened, cooked poblano (stem & seeds removed) and puree into a creamy sauce. Season with salt & cumin.
- Heat tortillas on the hot griddle in a little bit of olive oil for about 30 seconds per side. until slightly browned and pliable.
- Fill the each tortilla with some chicken/bean/poblano mixture.
- Tuck the sides in as you roll it forward to close.
- Drizzle on the poblano sauce and serve with pico de gallo!
