- 1/2 cup sour cream
- 1 teaspoon pureed chipotle peppers in adobo sauce
- 4 drops liquid smoke
- 1/8 teaspoon sea salt
- Four 8-inch flour tortillas
- 8 ounces rotisserie chicken, shredded
- 1 cup lettuce greens
- 1/4 cup minced onion
- 4 ounces sharp cheddar cheese, grated (1 cup)
How to make this recipe
In a small bowl, mix the sour cream, pureed chipotles, liquid smoke and sea salt.
In a medium pan over medium high heat, warm the tortillas for 30 seconds each, then set them aside.
Divide the rotisserie chicken evenly among the tortillas. Top with the lettuce, onion, cheddar cheese and sour cream sauce. Roll each into a burrito.