Carb Friendly Griddled Burritos

  • Difficulty:
  • Servings:

Ingredients

  • 1 Tbsp vegetable oil
  • 1 small onion, sliced into strips
  • 1 bell pepper, sliced into strips
  • 1 cup cauliflower florets – chopped fine like rice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked, shredded chicken
  • ½ cup tomato salsa
  • 1 Tbsp taco seasoning
  • 4 ea  La Banderita Carb Counter Burrito tortillas
  • 1 cup Ole Queso Quesadilla shredded cheese
  • Ole Crema, salsa and/or guacamole – to serve with, as desired

TOPPINGS

Directions

  1. In a large skillet, heat oil to medium high and add cauliflower, onion and peppers. Sprinkle with salt and pepper. Cook until onions become translucent, about 6 minutes.  Set vegetable mix aside.
  2. Add the chicken to the empty pan along with the salsa, and taco seasoning.  Stir and cook over medium until heated through.
  3. To assemble the burritos: Spread one quarter of cauliflower mix down the center of each tortilla, then top with one quarter of the chicken mixture and 1/4 cup Ole Queso Quesadilla cheese.  Pack tightly.
  4. Roll the burritos up by folding the 2 sides about an inch over the filling, then fold the bottom half of the tortilla over the filling and roll to close.
  5. Heat a large clean skillet on medium heat.  Brush or spray sides of each burrito with oil, then place seam side down on the skillet.  Heat 1-2 minutes until lightly browned, then turn and heat the other side.
  6. Serve with salsa, crema &/or guacamole as desired!

Print
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Carb Friendly Griddled Burritos

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  • Author: 828_Tech
  • Yield: 4 Burritos 1x

Description

Keep those carbs in check with these delicious burritos!  La Banderita’s Carb Counter®  tortillas let you enjoy your favorite Mexican meals without the guilt.  Additionally, this recipe swaps out rice for cauliflower florets, so you can have a loaded burrito and feel great about it!


Ingredients

Scale
  • 1 Tbsp vegetable oil
  • 1 small onion, sliced into strips
  • 1 bell pepper, sliced into strips
  • 1 cup cauliflower florets – chopped fine like rice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked, shredded chicken
  • ½ cup tomato salsa
  • 1 Tbsp taco seasoning
  • 4 ea  La Banderita Carb Counter Burrito tortillas
  • 1 cup Ole Queso Quesadilla shredded cheese
  • Ole Crema, salsa and/or guacamole – to serve with, as desired

Nutritional Info:

307 Calories per Burrito

Fat: 10.2 grams

Carbohydrates: 30.2 grams

Dietary Fiber: 20.1 grams

Sugars: 2.7 grams

Net carbs: 10.1 grams

Protein: 29.2 grams

Sodium: 960 mg


Instructions

  1. In a large skillet, heat oil to medium high and add cauliflower, onion and peppers. Sprinkle with salt and pepper. Cook until onions become translucent, about 6 minutes.  Set vegetable mix aside.
  2. Add the chicken to the empty pan along with the salsa, and taco seasoning.  Stir and cook over medium until heated through.
  3. To assemble the burritos: Spread one quarter of cauliflower mix down the center of each tortilla, then top with one quarter of the chicken mixture and 1/4 cup Ole Queso Quesadilla cheese.  Pack tightly.
  4. Roll the burritos up by folding the 2 sides about an inch over the filling, then fold the bottom half of the tortilla over the filling and roll to close.
  5. Heat a large clean skillet on medium heat.  Brush or spray sides of each burrito with oil, then place seam side down on the skillet.  Heat 1-2 minutes until lightly browned, then turn and heat the other side.
  6. Serve with salsa, crema &/or guacamole as desired!

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