Ethan

AUGUST 25, 2022

Chipotle’s Pollo Asado

Burrito - Cheaper,
Faster, Healthier

Can I make Chipotle's C…

This homemade burrito takes

advantage of achiote marinated
chicken for way more flavor and
protein than a standard Chipotle
order. It also clocks in at roughly half
the calories and half the price per
serving. Too good to be true?

Ingredients
Makes 4 burritos

Pollo Asado + Marinade

• 2 lbs of boneless, skinless

Chicken Breast (or Thighs)
• Salt to taste
• 30g (2 tbsp) Achiote Paste
• 1 Habanero (or chile of choice
like a Fresno or Jalapeno)
• 2 Garlic Cloves
• 1/4 Red Onion
• Juice from 1/2 Orange
• Juice from 1/2 Lime
• Oil for pan

Avocado Sauce

• 70g (~1/2 cup) Ripe Avocado

(about 1/2 a large avocado)
• 130g (1 cup) Plain Nonfat Yogurt
or Low-Fat Sour Cream
• 1 Clove of Garlic
• Juice from 1/2 Lime
• Pinch of Cayenne
• Salt to taste

Beans

• 1 Can Pinto or Black Beans

• Pinch Ground Cumin
• Salt to taste
• Bay Leaf (optional)
• Spoonful Achiote Paste
(optional)

Other Components

• Large 12” Flour Tortilla

• Handful Romaine Lettuce, thinly
sliced
• Monterey Jack Cheese, grated
• Salsa or Hot Sauce of choice, to
taste

Instructions
Marinade & Cook Chicken:

To a blender or food processor add

the garlic, red onion, orange juice,
lime juice, habanero, and achiote
paste. Blend until smooth, and set
aside about 1/4 of the mixture for
later. Lay your chicken on a sheet
tray or bowl and sprinkle with salt so
that each piece gets seasoned, then
pour over the marinade mixture and
mix until all pieces are thoroughly
coated. Marinade for at least 30
mins and up to overnight.

When you’re ready to cook, rub a

super thin layer of oil to a ripping hot
cast iron pan or griddle. Sear
chicken until cooked through and
nicely charred on all sides.

One last step: Chop the cooked

chicken into bite-sized pieces and
spoon over some of the reserved
marinade mixture to taste for
additional flavor and moisture.
Adjust with more salt and/or
marinade if needed.

Make Avocado Sauce: To a blender

add the avocado, low-fat sour
cream, lime juice, garlic clove, and a
pinch of cayenne. Blend until
smooth, and add salt to taste.

Prep Beans & Assemble Toppings:

For the beans, it's as simple as

tossing a can of beans into a pot,
adding a bay leaf, a little ground
cumin, and some salt to taste before
letting that simmer for 10 minutes.

While those are going, prep any final

toppings you want for your burrito.
Get out your favorite salsa or hot
sauce, thinly slice some lettuce,
grate some cheese, and lastly warm
a tortilla until soft and pliable.

Assembly/Plating:

Top your warm tortilla with a base of

20g (1-2tbsp) of the avocado sauce,
then follow with 100g (3/4 cup) of
the beans, 28g (~1/4 cup) of
shredded cheese, 200g (~2 cups)
chicken, a bit more avocado sauce,
a spoonful of spicy salsa or hot
sauce, and lastly a healthy handful
of romaine lettuce before wrapping
up.

You should have enough remaining

ingredients to make 2-3 more
burritos.

Notes & Variations

Rice was omitted from this recipe for
a higher protein, lower calorie
burrito. Add rice if you would like!

Possible Variations:

1. Achiote is a blend of spices and

is kind of cheat code to make a
marinade. It’s typically a mix of
annatto seeds (which give the
distinctive red color) oregano,
cumin, cloves, and garlic. If you
can’t find it, feel free to use any
of the individual components, or
sub with something different like
a can of chipotle in adobo!
2. Try with steak or other proteins!
3. Add whatever extra toppings
you would like - corn, pico de
gallo, peppers and onions,
cilantro, etc.

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