Chipotle Chicken Burritos

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Chicken Chiptole Burrito is a great all season dinner for hungry, tired Scouts.

Chicken Burritos are a great dinner meal for a group of hungry Scouts who have hiked 10 miles through the day.  The chicken is prepared before leaving for camp and frozen in a freezer bag so it thaws in time for Saturday Dinner.  An Instant camp favorite.

Meal: Dinner

Prep Time: 15

Cooking Time: 30

Source: Mr. Chris

Ingredients

Quantity

Measurement

Preparation

Ingredient

48

ounces

diced

Chicken Breast

8

ounces

whole

Chipotle in Adobo Sauce

1

medium

sliced

White Onion

1

medium

diced

Red Bell Pepper

1

medium

diced

Green Bell Pepper

1

medium

diced

Yellow Bell Pepper

32

ounces

crushed

Tomatoes

4

ounces

canned

Tomato Paste

2

tbsps

dried

Chili Powder, Cayenne, Paprika, Oregano

2

each

sliced

Avocados

18

ounces

Queso Fresco

8

each

Large Flour Tortillas

1

cup

dried

Long Grained White Rice

1

small

whole

Lime

1

tbsp

sliced

Butter

1

buch

diced

Cilantro

Preparation

Before Heading to Camp
  1. Dice the Chicken Breast into 1/2 chunks
  2. Season with salt and pepper
  3. Add Chiptole and Adobo Sauce to chicken
  4. Place in Freezer safe bag and freeze the chicken
At Camp – Prepare the Chicken
  1. Create a bed of coals from an open fire.  A large bed of coals is required or bring charcoal.
  2. Place a 12″ Dutch Oven over the coals and sear the chicken.  Once all of the chicken is seared, remove it from the dutch oven and set it aside.
  3. Add the peppers and onions into the dutch oven.  Saute for 2 minutes.
  4. Add spice mix to the vegetables and stir it in.
  5. Add the tomato paste and toast it in the oven,
  6. Add the crushed tomatoes and simmer.
  7. Add the chicken back to the oven with the lid on and cook for 30 minutes.
Prepare the Rice
  1. Add 2 cups of water, a pinch of salt and the tablespoon of butter to a pot.
  2. Add the rice to the pot
  3. Heat the rice until all of the water is absorbed.
  4. Squeeze in the Lime juice and add the chopped cilantro.
Assemble the Burritos
  1. Take the Dutch Oven off the fire.  Stir the chicken and tomato mixture.
  2. Add rice to a burrito
  3. Add 3/4 cup of the chicken mixture to the burrito.
  4. Add the queso fresco, avocado and roll the burrito.
  5. Wrap the burrito in foil and serve.
  • Black beans are optional.  Heat them in a skillet with olive oil and salt.

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