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Chicken Burritos

 
One serving costs about $3 One serving costs about $3

$3.00 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner mexican
spoonacular Score:77%

Spoonacular Score: 77%

 

Chicken Burritos is a dairy free main course. One serving contains 691 calories, 35g of protein, and 47g of fat. For $2.81 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of tomatoes, chicken thigh meat, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Similar recipes include Chicken Burritos, Chicken Burritos, and Chicken Burritos.

Mexican works really well with Riesling, Pinot Noir, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Pacific Rim Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Pacific Rim Riesling

Portraying bright crispness, subtle sweetness and aromas of jasmine, pear and apple, Pacific Rim Riesling exemplifies the harmony of Riesling. The sweetness plays wonderfully with fiery fare (from Thai to Mexican), while the natural acidity stands up to richer foods (from French to German).

» Get this wine on Wine.com

Ingredients

Servings:
3
3  avocadoes
avocadoes
1.32 lb
1.32 lb chicken meat
chicken meat
1 bunch
1 bunch cilantro
cilantro
4
4  flour tortillas
flour tortillas
1
1  lemon juice
lemon juice
1 large
1 large onion
onion
1 tsp
1 tsp pepper
pepper
2 tsps
2 tsps salt
salt
4 large
4 large tomatoes
tomatoes
3  avocadoes
3
avocadoes
1.32 lb chicken meat
1.32 lb
chicken meat
1 bunch cilantro
1 bunch
cilantro
4  flour tortillas
4
flour tortillas
1  lemon juice
1
lemon juice
1 large onion
1 large
onion
1 tsp pepper
1 tsp
pepper
2 tsps salt
2 tsps
salt
4 large tomatoes
4 large
tomatoes

Equipment

aluminum foil
aluminum foil
bowl
bowl
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Cut the chicken thighs into one inch sized pieces.
  2. Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.
  3. Slice the top of the tomatoes off.
  4. Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.
  5. Chop the tomatoes up into small bits.
  6. Chop the onions into small bits.
  7. Place the onions and tomatoes in a large bowl.
  8. Chop up a bunch of cilantro. Use as much or as little as you like.
  9. Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.
  10. Cut a slit round an avocado, against its seed.
  11. Holding each side of the cut avocado, twist the avocado open to reveal the seed.
  12. Remove the seed and scoop out the flesh. Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.
  13. Add the tomatoes mixture to the avocados.
  14. Combine well.
  15. Squeeze in juice from one lemon.
  16. Add a generous portion of salt to taste. About 1 to 2 teaspoons.
  17. At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.
  18. Now cook the chicken. Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.
  19. Add the chicken to the pan. Be careful! Itll sizzle and splatter.
  20. Turn the pieces over to brown the other side after a few minutes.
  21. When the chicken are browned, remove them from the pan and set aside at a warm place.
  22. Using a clean, dry pan, toast the tortillas one at a time on each side.
  23. They are ready to be used when they are soft and warm.
  24. Add a serving of the guacamole mixture.
  25. Add a serving of the chicken.
  26. Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.
  27. Roll over once. Fold in the sides, and roll over again till its fully wrapped.
  28. Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.15
Ingredient
3 avocadoes
600 grams chicken meat
1 bunch cilantro
4 flour tortillas
1 lemon juice
1 large onion
1 teaspoon pepper
2 teaspoons salt
4 larges tomatoes
Price
$4.50
$3.99
$0.26
$0.51
$0.20
$0.33
$0.06
$0.01
$2.73
$12.61

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
705 Calories
35g Protein
47g Total Fat
39g Carbs
33% Health Score
Limit These
Calories
705
35%

Fat
47g
73%

  Saturated Fat
10g
64%

Carbohydrates
39g
13%

  Sugar
8g
10%

Cholesterol
112mg
38%

Sodium
1495mg
65%

Get Enough Of These
Protein
35g
71%

Vitamin B3
15mg
75%

Vitamin C
48mg
59%

Vitamin B6
1mg
56%

Fiber
13g
55%

Vitamin K
56µg
54%

Folate
205µg
51%

Potassium
1571mg
45%

Selenium
29µg
42%

Vitamin A
2085IU
42%

Phosphorus
412mg
41%

Vitamin B5
3mg
37%

Manganese
0.72mg
36%

Vitamin E
4mg
31%

Vitamin B1
0.43mg
28%

Vitamin B2
0.47mg
27%

Magnesium
105mg
26%

Copper
0.53mg
26%

Zinc
3mg
23%

Iron
3mg
21%

Calcium
97mg
10%

Vitamin B12
0.47µg
8%

Vitamin D
0.3µg
2%

covered percent of daily need

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