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Southwest Chicken Tortillas

Photo: Greg Dupree; Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 30 mins

Serves 6 (serving size: 2 tortillas)

For toasted tortillas, first dip them in cold water. Heat in a nonstick skillet over high heat. After about 30 seconds, flip. Remove from skillet and cover with a towl to steam for 5 minutes. The ideal tortilla should be soft, supple and moist with a hint of flakiness.


  • 1 (8.5-oz.) pouch microwaveable basmati rice
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 1/4 cup chopped fresh cilantro
  • 1 canned chipotle chile in adobo sauce, seeded
  • 2 tablespoons fresh lime juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon canned adobo sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon table salt
  • 2 cups chopped cooked chicken
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/4 cup chopped scallions
  • 6 to 12 corn tortillas, grilled or warmed
  • 3/4 cup salsa
  • 3 ounces shredded Mexican 4-cheese blend (3/4 cup)

How to Make It

  1. Microwave rice according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.

  2. Process mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin, and salt in a blender or food processor until smooth.

  3. Gently stir chicken, beans, scallions, and 3/4 cup mayonnaise mixture into rice. Spoon about 1/2 cup chicken mixture into each tortilla. Top each with 1 tablespoon salsa and 1 tablespoon cheese. Serve with additional mayonnaise mixture.