Grammy's Kitchen · Burritos · Chicken Burrito
One of 111 burritos recipes we measured
26 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 34% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6 large flour tortillas (12-inch) | |
| 454 g | 1 (16 ounce) jar salsa |
| 226 g | 2 cups shredded Monterey jack cheese (divided) |
| 1800 g | 1 small rotisserie chicken |
| 454 g | 2 (8 ounce each) can mild diced green chilies |
| 680 g | 1 (24 ounce) can fire-roasted diced tomatoes (or canned tomatoes with green chiles) |
| 15 g | 1 chipotle pepper in adobo sauce (seeded and minced) |
| 8 g | 1 tablespoon chili powder |
| 4 g | 2 teaspoons cumin |
| 2 g | 1 teaspoon red pepper flakes |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1 teaspoon dried oregano |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this with leftover turkey. I did add 1/2 chopped onion and sautéed it before adding the green chile and tomatoes...not sure why onion wasn't included in the first place:). Also, to accommodate the different heat level tolerance in the household, I separat” — a cook, 5.0★