Smoked Chicken Burritos

Name: Smoked Chicken Burritos
Ingredients: 1½ cups thinly sliced red bell peppers; 1 small cucumber, peeled, seeded, and thinly sliced (1½ cups); ¾ cup peeled and thinly julienned jicama or parsnip; ¾ cup peeled and thinly julienned jicama or parsnip; 1 cup thinly sliced sweet red onion; Orange-Cumin Vinaigrette; 6 large (12-to-14-inch) flour tortillas; Chipotle Mayonnaise; ¼ cup loosely packed fresh cilantro leaves; 1¼ pounds smoked chicken, cut into medium julienne (4 cups); Roasted White Corn Salsa for garnishing; 1 large ripe avocado, peeled, pitted, and sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

You can present these burritos already made or as a burrito bar and let everyone make their own. If you don’t want to make the chipotle mayonnaise from scratch, simply stir a little chipotle in adobo sauce into store-bought mayo. Roasted corn salsa is an extra if you want to go whole hog, or in this case whole chicken!

Ingredients

1½ cups thinly sliced red bell peppers
1 small cucumber, peeled, seeded, and thinly sliced (1½ cups

Sandwich

Method

In a medium bowl, toss the bell peppers, cucumber, jicama, and red onion with the Orange-Cumin Vinaigrette and set aside for at least 30 minutes.

Warm the tortillas briefly over an open flame, or cover in a damp towel and steam in a preheated 350°F oven, for 6 minutes until soft and pliable. Drain the bell pepper salad. Spread the Chipotle Mayonnaise on the tortillas and top each one wi