Grammy's Kitchen · Burritos · Roasted Poblano Chicken Burritos
One of 111 burritos recipes we measured
from www.isabeleats.com
2 cooks on www.isabeleats.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% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 soft taco size flour tortillas | |
| 555 g | 3 cup cooked white rice ((1 cup uncooked)) |
| 425 g | 1 15-ounce can black beans, (drained and rinsed) |
| 454 g | 1 pound shredded chicken ((about 3 cups)) |
| 227 g | 2 cups shredded mexican blend cheese, ((8 ounces)) |
| 25 g | 1/4 cup chopped cilantro |
| 1 batch Easy Roasted Poblano Cream Sauce |
Method: 4 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these for a camping trip to reheat over a campfire. They were perfect. Great blend of flavors and really easy. My husband has requested we have these on every trip in the future.” — a cook, 5.0★