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Grilled Chicken Burritos With Mojo Sauce and Pico De Gallo Salsa

 
One serving costs about $11.73 One serving costs about $11.73 One serving costs about $11.73

$11.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 father's day,4th of july,summer,healthy lunch,main course,main dish,dinner mexican
spoonacular Score:86%

Spoonacular Score: 86%

 

You can never have too many Mexican recipes, so give Grilled Chicken Burritos With Mojo Sauce and Pico De Gallo Salsan a try. One portion of this dish contains about 197g of protein, 278g of fat, and a total of 3995 calories. This recipe serves 1. For $11.73 per serving, this recipe covers 83% of your daily requirements of vitamins and minerals. It works well as an expensive main course. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires chicken, garlic cloves, flour tortillas, and optional: serrano chilies. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is spectacular. Try Salsa Chicken Wrap with Pineapple Pico de Gallo, Grilled Chicken with Pico de Gallo, and Grilled Chicken Thigh Tacos with Pico de Gallo for similar recipes.

Burrito works really well with Pinot Noir, Riesling, 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. You could try Gary Farrell Russian River Pinot Noir. Reviewers quite like it with a 4 out of 5 star rating and a price of about 42 dollars per bottle.

Gary Farrell Russian River Pinot Noir

The 2007 Russian River Selection shows tremendous concentration and power from this blockbuster vintage. Intense aromas of dark fruits, particularly cherries and plums, are matched with warm spices and a leathery earthiness. The palate shows great depth, weight and acidity with a seductive texture which leads to a balanced finish that confirms the nose. The 2007 Russian River Selection Pinot Noir shows wonderful balanced acidity and generous fruit that will pair beautifully with grilled rosemary pork tenderloin.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  garlic cloves
garlic cloves
1 large handful
1 large handful fresh parsley leaves
fresh parsley leaves
2
2  juice
juice
1
1  orange juice
orange juice
0.5 cups
0.5 cups olive oil
olive oil
some
some black kosher salt
black kosher salt
2
2  Serrano Chilies
Serrano Chilies
some
some pico de gallo
pico de gallo
4
4  tomatoes
tomatoes
1
1  jalapeno pepper
jalapeno pepper
1
1  white onion
white onion
0.25 cups
0.25 cups cilantro
cilantro
some
some salt
salt
some
some bell pepper
bell pepper
1 Dash
1 Dash chili powder
chili powder
8
8  flour tortillas
flour tortillas
0.48
0.48  whole chicken
whole chicken
1 cup
1 cup cheese
cheese
1 Bottle
1 Bottle chile garlic sauce
chile garlic sauce
4  garlic cloves
4
garlic cloves
1 large handful fresh parsley leaves
1 large handful
fresh parsley leaves
2  juice
2
juice
1  orange juice
1
orange juice
0.5 cups olive oil
0.5 cups
olive oil
some black kosher salt
some
black kosher salt
2  Serrano Chilies
2
Serrano Chilies
some pico de gallo
some
pico de gallo
4  tomatoes
4
tomatoes
1  jalapeno pepper
1
jalapeno pepper
1  white onion
1
white onion
0.25 cups cilantro
0.25 cups
cilantro
some salt
some
salt
some bell pepper
some
bell pepper
1 Dash chili powder
1 Dash
chili powder
8  flour tortillas
8
flour tortillas
0.48  whole chicken
0.48
whole chicken
1 cup cheese
1 cup
cheese
1 Bottle chile garlic sauce
1 Bottle
chile garlic sauce

Equipment

blender
blender
broiler
broiler
frying pan
frying pan
grill
grill
blender
blender
broiler
broiler
frying pan
frying pan
grill
grill


Instructions

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. Set aside Make the Pico De Gallo Salsa: Mix all the ingredients together, Set aside To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Chicken: Place the chicken to a turbo broiler with the temperature of 200 degrees Celsius for 30 minutes, then turn over the chicken and cook it for another 15 minutes. Then shred the chicken. Place some chicken down the center of a tortilla and top with pico de gallo salsa, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of garlic sauce; garnish with parsley leaves and a squeeze of lime juice.

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

Price Breakdown

Cost per Serving: $12.13
Ingredient
4 garlic cloves
1 large handful fresh parsley leaves
1 orange juice
½ cups olive oil
2 Serrano Chilies
some pico de gallo
4 tomatoes
1 jalapeno pepper
1 white onion
¼ cups cilantro
some bell pepper
1 Dash chili powder
8 flour tortillas
1 whole chicken
1 cup cheese
1 Bottle chile garlic sauce
Price
$0.27
$0.16
$0.12
$1.29
$0.11
$0.17
$1.85
$0.06
$0.24
$0.13
$0.37
$0.04
$1.03
$5.06
$1.21
$0.02
$12.13

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • 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!

  • 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.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • 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.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
3995 Calories
197g Protein
278g Total Fat
174g Carbs
100% Health Score
Limit These
Calories
3995
200%

Fat
278g
428%

  Saturated Fat
75g
474%

Carbohydrates
174g
58%

  Sugar
40g
45%

Cholesterol
689mg
230%

Sodium
3517mg
153%

Get Enough Of These
Protein
197g
394%

Vitamin B3
65mg
326%

Vitamin C
246mg
298%

Selenium
185µg
265%

Phosphorus
2368mg
237%

Vitamin K
214µg
204%

Vitamin A
10013IU
200%

Vitamin B6
3mg
197%

Vitamin E
23mg
157%

Vitamin B1
2mg
136%

Folate
523µg
131%

Calcium
1276mg
128%

Manganese
2mg
121%

Vitamin B2
1mg
113%

Zinc
16mg
109%

Potassium
3706mg
106%

Iron
19mg
106%

Vitamin B5
8mg
89%

Magnesium
325mg
81%

Fiber
16g
67%

Copper
1mg
56%

Vitamin B12
3µg
55%

Vitamin D
2µg
15%

covered percent of daily need

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