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Chipotle Chicken Patties
Organic 100% free-range chicken
21G Protein | Gluten Free
Free-range organic chicken is ground and blended with zesty poblano salsa, garlic, and onion — plus roasted bell peppers and smoky chipotle spices — for a Southwest-inspired flavor excursion. Just add multi-colored veggies and your favorite accents from salsa to avocado for a satisfying meal.
6-Pack (24 patties) are $89.99
8-Pack (32 patties) are $109.99
12-Pack (48 patties) are $149.99
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INGREDIENTS: Organic Chicken, Garlic Purée, Poblano Salsa (Poblano Peppers, Green Onions, Cilantro, Garlic), Red Bell Peppers, Fire Roasted Onion, Chipotle Seasoning (Sea Salt, Dehydrated Onion, Anaheim Chile Powder, Chipotle Pepper, White Pepper, Natural Oleoresin Paprika), Lime Juice Concentrate.
INGREDIENTS: Organic Chicken, Garlic Purée, Poblano Salsa (Poblano Peppers, Green Onions, Cilantro, Garlic), Red Bell Peppers, Fire Roasted Onion, Chipotle Seasoning (Sea Salt, Dehydrated Onion, Anaheim Chile Powder, Chipotle Pepper, White Pepper, Natural Oleoresin Paprika), Lime Juice Concentrate.
COOKING INSTRUCTIONS:
NUTRITIONAL FACTS:
PAN FRY (Our preferred method)
Preheat a heavy cast iron skillet. Place frozen patties in skillet and turn burner to medium-low head. Pan fry 5-6 minutes per side.
GRILL
Cook frozen patties over hot coals or on a gas grill. Grill 6-7 minutes per side.
BROIL
Preheat broiler. Place frozen patties on a rack 3 to 4 inches from heat. Broil 5 1/2 - 6 1/2 minutes per side
Note: Cooking times may vary. Patties are done when internal temperature reaches 165º as measured with a food thermometer.
RECIPES
Chipotle Chicken Avocado Toast
with Chipotle Chicken Patty
Chipotle Chicken Avocado Toast
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Chipotle Chicken Avocado Toast
with Chipotle Chicken Patty

INGREDIENTS

  • 1 TRIBALÍ Chipotle Chicken Patty
  • 1 large egg
  • 1/2 medium avocado
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 pinch red pepper flake
  • 1 thick slice sourdough bread
  • 2 tablespoons finely chopped tomato
  • 1/2 tablespoon finely chopped red onion
  • 1/2 tablespoon finely chopped cilantro

DIRECTIONS

Step 1

Slice avocado in half and scoop flesh into a small bowl. Add salt, pepper, and red pepper flake. Mash ingredients together with a fork. Set aside.

 Step 2

Heat a pan under medium fire and coat with olive oil, avocado oil, or non-stick spray. Add patty to pan and cook on one side for 2-3 minutes. Flip patty and cook on other side. Crack egg onto pan, cook until desired doneness, add salt and pepper to taste. Toast bread.

 

Step 3

Assemble by adding mashed avocado mixture to bread. Add TRIBALÍ patty and then fried egg. Garnish with tomatoes, red onion, and cilantro.

Chipotle Chicken & Sweet Potato Bowl
with Chipotle Chicken Patty
Chipotle Chicken & Sweet Potato Bowl
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Chipotle Chicken & Sweet Potato Bowl
with Chipotle Chicken Patty

Ingredients

 

  • Sweet potatoes
  • Mixed Greens
  • Avocado
  • Chipotle Chicken patty
  • Cucumber
  • Red bell pepper
  • Cilantro Microgreens

Directions

 

Roast sweet potatoes at 400 degrees for 40 minutes. Flipping halfway through. Cook chipotle chicken patty according to instructions. Layer everything in the bowl!

Chipotle Chicken Lettuce Burger with Sweet Potato Fries
with Chipotle Chicken Patty
Chipotle Chicken Lettuce Burger with Sweet Potato Fries
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Chipotle Chicken Lettuce Burger with Sweet Potato Fries
with Chipotle Chicken Patty

Ingredients

 

  • Sweet potatoes
  • Tomato
  • Lettuce
  • Avocado
  • Chipotle Chicken Patty
  • Cilantro Microgreens

Directions

 

Roast sweet potatoes at 400 degrees for 40 minutes. Flipping halfway through. Cook chipotle chicken patty according to instructions. Layer everything in to make a lettuce sammy!

Zippy Zucchini with Chipotle Chicken

grilled with mushrooms and peppers plus fresh mango salsa

 

Zippy Zucchini with Chipotle Chicken
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Zippy Zucchini with Chipotle Chicken

grilled with mushrooms and peppers plus fresh mango salsa

 

Ingredients

 

  • 4 TRIBALÍ Chipotle Chicken Patties
  • 8 ounces baby bella mushrooms, sliced in half
  • 1 zucchini, sliced into ½ inch rounds
  • 1 red bell pepper, stem and ribbing removed, sliced into 1-inch pieces
  • 1 poblano pepper, stem and ribbing removed, sliced into 1-inch pieces
  • avocado oil, for drizzling
  • juice of ½ lime
  • lime slices, for serving
  • fresh parsley, for garnish
  • sea salt and freshly ground black pepper

 

Mango Salsa

 

  • 1 ripe mango, diced
  • ¼ cup diced red onion
  • 1 small garlic clove, minced
  • ½ cup chopped cilantro
  • 1 small jalapeño, sliced (less if sensitive to spice)
  • juice and zest of 2 limes

Method

 

Make the Mango salsa: In a small bowl combine the mango, red onions, garlic, cilantro, jalapeño and lime juice and zest. Set aside.

 

Heat a grill pan to high heat. In a large bowl, toss the mushrooms, zucchini, red pepper and poblano pepper with a drizzle of avocado oil and a few pinches of salt and pepper. Place onto the hot grill pan and let cook, without touching for 6 minutes. Use tongs to flip the vegetables and continue to cook for another 4 to 6 minutes or until the vegetables are tender and nice grill marks are formed. Remove from the heat and squeeze lime juice over the vegetables.

 

Cook the TRIBALÍ Chipotle Chicken Patties according to package directions. If your grill pan is large enough, they can be cooked next to the vegetables.

 

Assemble plates with Chipotle Chicken Patties and the grilled vegetables. Top with mango salsa and garnish with fresh parsley. Serve with lime slices.

 

Serves 4