Gluten Free Chicken Burrito

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme de leite

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is often less expensive

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein and cheaper than canned black beans

Preheat a cast iron grill on high.

Lightly coat chicken breast with avocado oil and then season with salt and pepper on both sides.

Grill chicken until dark grill marks appear, then finish in the oven until the internal temperature is 165F.

Slice chicken breast into thin pieces and set aside.

Heat a large comal (griddle) over medium-high and heat burrito wrap until tortilla becomes pliable.

Place 3-4 small pieces of grilled chicken on the center-bottom half of the tortilla.

Add 1-2 T of warm Cashew Queso, ¼ c mexican rice, chopped tomatoes, and 2-3 T of warm Sprouted Bean Dip. Keep everything together in a pile.

Fold the bottom half of the burrito over all the filling and press lightly.

Fold in both sides of the burrito to avoid filling from falling out.

Start to roll burrito. Use fingertips to keep filling in while making a tight cylinder.

Spray a preheated comal with avocado spray and place burrito-seam side down. Sear both sides until golden brown.

Cut in half, serve, and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens