Chicken Burritos
Gluten-Free, Dairy-Free, Serves 4
Ingredients:
For the chicken filling:
- 2 boneless chicken breasts, cooked, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup canned black beans, rinsed
For the corn and tomato salsa:
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For assembling:
- 4 gluten-free tortillas
- Avocado slices for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Directions:
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, and sauté until softened about 3-4 minutes. Add shredded chicken to the skillet, along with ground cumin, chili powder, salt, and pepper. Stir well to combine and cook for another 2-3 minutes. Add black beans to the skillet and cook for an additional 2-3 minutes until heated through. Remove from heat and set aside. In a mixing bowl, combine corn kernels, cherry tomatoes, red onion, and chopped cilantro. Squeeze fresh lime juice over the salsa and season with salt and pepper. Toss to combine and set aside. Warm the gluten-free tortillas according to package instructions. Divide the chicken filling evenly among the tortillas, placing it in the center of each tortilla. Top the chicken filling with a generous spoonful of corn and tomato salsa. Add avocado slices on top of the salsa. Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos.
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