Chicken-Wild Rice Burrito with Mango-Habanero Sauce

Chicken Wild Rice Burrito with Mango Habanero Sauce

For years, Husband and I had a Saturday night ritual. We’d go to the 5:15 service at church, sit in our “usual” spot, then head to Tejas, our then-favorite restaurant, for dinner. Francois * always got us a great table. Friends knew exactly where to find us, and we often ended up with a group of 6 or 8. Without exception, I always ordered the “Grilled Chicken-Wild Rice Burrito with Mango-Habanero Sauce.”

Sadly, Tejas closed a few years back. Talk about throwing us for a loop!

These days, you can still find us in the same seats at the Saturday night service {a girl can only take so much change!}, but we’re trying to “branch out” and regularly try new places. Thankfully, the Twin Cities have LOTS of options!

I was able to nab the recipe for my favorite dish before Tejas’ doors closed, and this week, I finally had the courage to try it. I must say… it tastes just like the original!

The tortilla gets just crispy enough to give it a little crunch, and the flavors inside meld together beautifully. The sauce gives it a sweet & spicy kick. {You may or may not need a margarita to take care of the kick. Don’t say I didn’t warn you.}

The preparation looks daunting, but it’s really not. You can do several things simultaneously – AND there are some shortcuts you can take, which I’ve included in the instructions. Assemble the burritos early in the day and bake them when you’re ready (bring to room temperature first). The sauce can also be made ahead of time and rewarmed just before serving.

chicken wild rice burrito with mango habanero salsa

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Chicken-Wild Rice Burrito w/ Mango-Habanero Sauce
Serves: 6-8
  • 12 ounces wild rice, cooked until tender
  • 3 red bell peppers, roasted, peeled, seeded and diced
  • 3 poblano peppers, roasted, peeled, seeded and diced
  • 1 Tbs butter
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 12 ounces portobello mushrooms, sliced
  • 3 Tbs fresh marjoram, chopped
  • 3 ounces Asiago cheese, grated
  • 3 ounces Monterey Jack cheese, grated
  • 1 rotisserie chicken, shredded without skin
  • 8 whole wheat tortillas - 8 inch
  • melted butter
  • 1 Tbs peanut or vegetable oil
  • ¼ cup diced onion
  • ¼ cup diced carrot
  • 1 fresh habanero chile, seeded and diced
  • 3 mangoes, peeled, cored and diced
  • ½ cup champagne vinegar (sherry vinegar fine too)
  • ¼ cup ketchup
  • 1 Tbs sugar
  • salt & pepper to taste
  1. Preheat oven to 400.
  2. Prepare wild rice according to package directions.
  3. While rice cooks, place peppers on large baking sheet and roast for 30 minutes, turning once, until charred on skin side. Remove from sheet and place in covered bowl for 10 minutes (this helps loosen the skin so you can easily peel the peppers). Peel and dice the peppers.
  4. Lower oven temperature to 375.
  5. Heat butter over medium-high heat in saute pan and saute onions until they become translucent. Add garlic, mushrooms and peppers, and saute until mushrooms soften. Transfer mixture to large bowl with cooked wild rice, marjoram and the cheeses. Season to taste with salt and pepper.
  6. Evenly distribute the rice mixture onto each tortilla, spreading to cover. Evenly distribute the chicken and roll each tortilla pinwheel style. Place seam side down on large baking sheet (either sprayed with cooking spray or covered with parchment). Brush each burrito with melted butter and bake at 375 for 15-20 minutes or until they become golden brown.
  7. While burritos bake, make sauce. In a 2 quart saucepan, heat the oil. Saute the onions, carrots and habanero until onions are translucent. Add mangoes, vinegar, ketchup and sugar. Bring to a simmer for 10 minutes. Puree in blender until smooth. Season with salt and pepper and keep warm.
  8. Allow burritos to rest for 3 minutes before slicing. Using a sharp serrated knife, slice each burrito into five even pieces. Spoon mango sauce onto plates and arrange the burrito, on end, around the plate.


Chicken Wild Rice Burrito with Mango Habanero Sauce

Let the burritos rest for a few minutes before slicing, then cut with a sharp, serrated knife. And play with the presentation!

Note: A little sauce goes a long way, so use sparingly, and pass the extra.

chicken wild rice burrito with mango habanero sauce

I was going to write “Raisin & Fig” in sauce on the plate, but thought that might be a bit much…


Serve with homemade guacamole and chips. And perhaps a margarita…!

* Here’s a fun little PS to this story: Francois is now at one of Tejas’ “sister restaurants,” Bar Abilene in Uptown. I just took a peek at the menu… and guess what’s on it? Yep! Next time I make it, I’ll definitely add the Apple-Jicama Slaw (come to think of it THAT’S what helped cut the heat in the original. But that doesn’t rule out a margarita…).

I think I need to go compare mine to theirs… who’s in!??

chicken wild rice burrito - bar abilene

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