Mango Chipotle Chicken Burrito

Provided by California Olive Committee

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At a Glance:



2 tablespoons lime juice
1 tablespoon chipotle chili powder
1 tablespoon garlic, minced
1/2 teaspoon Kosher salt
1 pound boneless, skinless chicken breasts, cut into strips
1 mango, peeled and diced
1 (15 oz.) can low sodium black beans, rinsed and drained
1 cup Lindsay® Ripe Pitted Olives
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
2 tablespoons canola oil
4 (9 inch) flour tortillas


In a large bowl, combine 1 tablespoon of lime juice with chipotle powder, garlic and 1/4 teaspoon of salt. Toss chicken breast strips in mixture, cover and set aside in refrigerator for at least 30 minutes. In a separate bowl, toss mangoes, black beans, olives, red onion, cilantro with remaining lime juice and salt and set aside. Heat oil in a large sauté pan over medium-high heat. Cook marinated chicken in pan in one even layer (in batches if necessary) for 5-6 minutes, stirring occasionally until golden brown and cooked through. Place a line of cooked chicken down the center of each tortilla. Top with approximately 3/4 cup of mango mixture. Fold ends of tortilla inward and wrap around to enclose filling. 

Kitchen Tips:

Serving suggestion: serve with salsa and sour cream.

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In This Recipe:

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