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Shredded Chicken Burrito Bowls with Cabbage Slaw and Chipotle Sour Cream | TheRoastedRoot.net #recipe #healthy
Shredded Chicken Burrito Bowls with Cabbage Slaw and Chipotle Cream
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Author: Julia
  • 2 cups uncooked brown rice
  • 1 ounce can black beans 14-
  • 1 rotisserie chicken shredded*
  • 1 large avocado peeled and diced
  • Shredded Cheese
  • Hot sauce
  • Salsa
Chipotle Sour Cream:
  • 1 ounce container sour cream 8-
  • 3 in chipotle chilis adobo sauce chopped + 2 teaspoons adobo sauce, to taste
  • Pinch sea salt
Cabbage Slaw:
  • 1/2 small head cabbage thinly sliced
  • 2 cups shredded carrot
  • 1 bunch green onion chopped
  • 2 cloves large garlic minced
  • ¼ cup olive oil
  • ¼ cup lime juice
  • sea salt
Prepare the Cabbage Slaw:
  1. Add all ingredients for the slaw to a mixing bowl and stir well to combine. Taste for flavor and add sea salt, and/or more lime juice and oil as desired. Refrigerate until ready to use (Note: The longer the slaw sits, the more tender and flavorful it becomes).
Prepare the Chipotle Cream:
  1. Stir together the chipotle chilis, adobo sauce, and sour cream in a bowl. Taste for flavor and season with sea salt, and add more adobo sauce to taste. Refrigerate until ready to use.
Prepare the Bowls:
  1. Cook the rice according to package instructions, and heat the beans on the stove. Shred the rotisserie chicken.
  2. Assemble bowls by adding desired amount of rice, beans, chicken, cheese, slaw, avocado to big bowls. Top with your favorite salsa, hot sauce, and chipotle sour cream.
Recipe Notes

*You can also use your favorite baked or grilled chicken recipe