Burrito Indiana | Mexican Recipe | Good for Breakfast, Lunch, Dinner - TRK

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are lower in fat and canned beans save time.

shredded beef

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is leaner and ground beef is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso blanco

Reduced-fat cheese lowers calories while queso blanco is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

Marinate 500 grams of chicken cut into julienne strips with 3 tablespoons of yogurt, 1 teaspoon of salt, 1 tablespoon of lemon juice, and 1 teaspoon of chili powder for 30 minutes.

Heat 2 tablespoons of olive oil in a pan and add the marinated chicken, cooking for 5-7 minutes until done.

Prepare a dressing by mixing 4 tablespoons of yogurt, 3 tablespoons of lemon juice, 1 tablespoon of chopped onion, salt, and black pepper in a bowl.

Chop 1 medium cucumber and 1 medium tomato into julienne strips and mix with fresh green coriander.

Spread the dressing on a flour tortilla, add iceberg lettuce, the cucumber-tomato mixture, and the cooked chicken.

Top with 30 grams of mozzarella cheese and roll the tortilla tightly, sealing the edges.

Heat a pan with 1 teaspoon of oil and place the rolled tortilla in it, cooking until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens