Chicken Burritos (Gluten Free, Dairy Free)
Hello everyone, it's time for my Gluten Free and Dairy Free Chicken Burrito recipe. A few weeks ago I shared a recipe on how to make easy Mexican chicken in the slow cooker. I used my chicken to make burritos and a few of you requested I share my burrito recipe.
There is a few ingredients in this recipe but don't be put off by that. Most of the ingredients are store cupboard/fridge basics. You can also prep the chicken and rice ahead of time and make up your burritos at dinner time.
Other Dinner Ideas
If you like the sound of this recipe for Gluten Free and Dairy Free Chicken Burritos then try out one of my other chicken recipes:
- Go for a curry with my Thai Coconut Chicken Curry (Gluten Free, Dairy Free)
- Try a past bake with my Chicken & Vegetable Pasta Bake (Gluten Free, Dairy Free)
- Prep ahead with my Slow Cooked Honey Chilli Chicken (Gluten Free, Dairy Free)
- Treat yourself to a burger with my Sweet Chilli Chicken Burgers (Gluten Free, Dairy Free)
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy
Fx
- 500 grams chicken breast
- 300 grams jar of tomato salsa
- 1 tablespoon taco seasoning
- 1 teaspoon olive oil
- 200 grams basmati rice
- 400 milligrams water
- 3 tablespoons tomato puree
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- salt and pepper (for seasoning)
- 8 gluten free tortilla wraps
- 1 pepper (diced)
- 1 onion (diced)
- 2 avocados (mashed)
- 40 grams dairy free cheese (grated)
Place the chicken, tomato salsa and taco seasoning into a slow cooker
Stir until combined and cook on high for 4 hours
Shred the chicken with a fork and set aside until you are building your burritos
Heat the olive oil in a saucepan over a medium heat
Stir in the onion, tomato puree and garlic and saute for 5 minutes
Pour in the water and rice, bring to the boil and simmer for 12 minutes or until the liquid has been absorbed and the rice is tender
Season with salt and pepper and set aside until you build your burritos
Add a drizzle of olive oil to a shallow pan over a high heat
Cook the diced peppers and onion for about 8 minutes
Microwave the gluten free tortilla wraps for 30 seconds to 1 minute
Fill each burrito with the shredded chicken, mashed avocado, tomato rice, peppers, onions and dairy free cheese
Wrap in foil and serve