Chipotle Chicken and Sweet Potato Burritos

Sunday I posted about the fabulous dinner we had a El Camino Real in Philly Sat Night.  I have been anxious to come up with a burrito inspired from the sweet potato and cactus burrito I had the other night.

I knew Greg would prefer some additional protein and I didn’t have a desire to search for cactus around here, but I wanted something that had a sweet taste with a spicy kick.  I threw in the kale for color and to add another ’super food’.

So tonight I put it all together and it turned out great!  The slow cooker made it very easy – throw everything in and walk away!  Then all that is left is to make the potatoes and assemble – super easy!

Chipotle Chicken and Sweet Potato Burritos

Ingredients:

• 2 Chicken Breasts – Boneless/Skinless (about 1 lb.)
• 1 can diced tomatoes with peppers
• 2 tsp Chipotle Seasoning
• Salt / Pepper to taste
• 1tsp olive oil
• 1/2 head kale – remove spine and coarsely chop
• 1 Med Sweet Potatoes
• 4 Whole Wheat burrito size tortillas

Slow Cooker:
Add:

1. Chicken – whole
2. Tomatoes
3. Kale
4. Chipotle Seasoning
5. Salt / Pepper
6. Cover and cook 4-6 hours on low heat

Chicken, tomatoes, kale and chipotle in slow cooker

1 Hour Before Serving:

1. Preheat Oven to 375
2. Cube sweet potatoes
3. Combine in bowl:

sweet potatoes
olive oil
salt/pepper
Mix together until all potatoes combined with oil and seasonings

Spread on baking sheet and roast in oven for 45 mins or until potatoes are tender

Sweet potatos

When chicken is cooked – shred chicken with a fork
Completely stir slow cooker ingredients to mix

To prepare Burritos
1/4 chicken mixture and 1/4 potato mixture into tortilla and wrap into a burrito, folding ends under.

Cut burrito in half to serve. Makes 4 burritos.

Nutritional Information is for the burrito only – not the rice and beans.

Serves 4

Nutritional Information (per serving)

Tagged as: burrito, chicken, chipotle powder, kale, sweet pot, sweet potato