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Mango pico de gallo: dice 1 whole mango, 2 large tomatoes and 1/2 of a medium onion. Place the diced mango, tomatoes and onion into a bowl. Add 1 tbl of fresh chopped cilantro, 1/2 tbl spoon of lime juice, pinch of salt and black pepper. Set aside.
Salsa verde: Roast 10 tomatillos, 5 jalapenos, 1/2 of a medium onion and 4 cloves of garlic. Once done roasting, add the ingredients into a blender. While blending add 2 tbl spoons of fresh cilantro and blend until creamy.
Chipotle Hummus. In a blender, blend 8oz can of garbanzo beans, 1 tbl spoon of tahini, 2 cloves of garlic, 1 tbl spoon of lemon juice, 2 chipotles in adobo sauce, 1 tsp of olive oil, and a pinch of salt and pepper, Blend until a creamy consistency
Now it's time to prepare the chicken. Added the salsa verde and shredded chicken into a pot and let simmer for 5 minutes,
Grab one 10" or 12" flour tortilla, add 1 tbl spoon of the chipotle hummus and spread evenly. Next add rice, black beans, chicken in verde sauce, mango pico de gallo, and sour cream to one side of the tortilla. Once all the ingredients are on the tortilla start rolling the burrito. Enjoy!