Chicken Mole Burritos

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Recipe from  This recipe uses a premade mole sauce which adds flavor and saves time.  You can also use store-purchased rotisserie chicken with skin removed for further time-saving.
Recipe By: GourmetSleuth
  • PrepN/A |
  • TotalN/A |
  • Serves4 Burritos


    • 1 jar San Angel Mole Negro (you will have extra, store for future use)
    • 2 boneless skinless chicken breasts
    • 1/2 cup shredded extra sharp cheddar cheese
    • 1/2 medium Haas avocado, seeded, peeled, sliced
    • 4 green onions (scallions), chopped
    • 4 whole wheat or white flour tortillas


Put the chicken breasts in a large saucepan and pour in enough water to cover and bring to a boil.  Lower the heat to a simmer and poach the chicken until it is cooked through, about 10 minutes.  Drain, allow to cook on a cutting board.
Shred the chicken by pulling it apart with two forks, set aside.
Heat the mole in a small saucepan, place on low to keep warm.
Wrap the tortillas in aluminum foil and place them on a plate over point water for about 5 minutes.  Alternately you can wrap in microwave-safe plastic wrap and heat in microwave about 1 minute.
Assemble Burritos
To fill the burritos, lay the warm tortillas on a counter.  Dived the chicken mixture into 4 portions and spread in a strip down the center of each tortilla.  Top each with avocado, cheese, and green onions.  Spoon about 2-3 tablespoons sauce on top. Don't over saturate with sauce or the burritos will become soggy.  
Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder. 
Serve seam-side down.
Recipes From - The Gourmet Food And Cooking Resource