Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chicken Burritos

 
One serving costs about $2.77 One serving costs about $2.77

$2.77 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,ketogenic lunch,main course,main dish,dinner Mexican
spoonacular Score:78%

Spoonacular Score: 78%

 

If you have approximately 45 minutes to spend in the kitchen, Chicken Burritos might be a tremendous dairy free recipe to try. This main course has 713 calories, 32g of protein, and 50g of fat per serving. For $2.77 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 2 people were glad they tried this recipe. If you have avocadoes, onion, cilantro, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is typical of Mexican cuisine. With a spoonacular score of 77%, this dish is solid. Try Chicken Burritos, Chicken Burritos, and Chicken Burritos for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Burrito. 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. One wine you could try is Stringtown Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 17 dollars.

Stringtown Pinot Noir

With expressive cherry and red berry fruit on the nose and a soft, supple palate, rounded off by sweet, spicy and complex oak notes, this fruit-driven Pinot Noir features just the right balance of acidity and delicate tannins to finish clean yet vibrant.

» Get this wine on Wine.com

Ingredients

Servings:
3
3  avocadoes
avocadoes
1.32 lb
1.32 lb chicken thigh meat
chicken thigh meat
1.32 lb
1.32 lb chicken thigh meat
chicken thigh meat
1.32 lb
1.32 lb chicken thigh meat
chicken thigh meat
1 bunch
1 bunch cilantro
cilantro
1 bunch
1 bunch cilantro
cilantro
4
4  flour tortillas
flour tortillas
1
1  juice from lemon
juice from lemon
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 thigh meat
1.32 lb
chicken thigh meat
1.32 lb chicken thigh meat
1.32 lb
chicken thigh meat
1.32 lb chicken thigh meat
1.32 lb
chicken thigh meat
1 bunch cilantro
1 bunch
cilantro
1 bunch cilantro
1 bunch
cilantro
4  flour tortillas
4
flour tortillas
1  juice from lemon
1
juice from lemon
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: $4.99
Ingredient
3 avocadoes
600 grams chicken thigh meat
600 grams chicken thigh meat
600 grams chicken thigh meat
1 bunch cilantro
1 bunch cilantro
4 flour tortillas
1 juice from lemon
1 large onion
1 teaspoon pepper
2 teaspoons salt
4 larges tomatoes
Price
$4.50
$3.05
$4.65
$3.99
$0.26
$0.26
$0.51
$0.20
$0.33
$0.06
$0.01
$2.14
$19.98

Nutritional Information

Quickview
1370 Calories
80g Protein
99g Total Fat
40g Carbs
31% Health Score
Limit These
Calories
1370k
69%

Fat
99g
153%

  Saturated Fat
24g
152%

Carbohydrates
40g
13%

  Sugar
8g
10%

Cholesterol
441mg
147%

Sodium
1753mg
76%

Get Enough Of These
Protein
80g
161%

Selenium
91µg
131%

Vitamin B3
26mg
130%

Vitamin B6
2mg
108%

Phosphorus
909mg
91%

Vitamin B5
6mg
70%

Vitamin K
71µg
68%

Potassium
2212mg
63%

Fiber
14g
57%

Vitamin C
46mg
57%

Vitamin B2
0.93mg
55%

Folate
202µg
51%

Vitamin B12
2µg
48%

Zinc
7mg
48%

Vitamin A
2361IU
47%

Vitamin B1
0.67mg
45%

Magnesium
161mg
40%

Manganese
0.77mg
39%

Vitamin E
5mg
34%

Copper
0.69mg
34%

Iron
5mg
31%

Calcium
130mg
13%

Vitamin D
0.45µg
3%

covered percent of daily need

Related Recipes