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If you need a blow-your-mind family casserole, I’ve got you covered. These burritos are top-notch family-friendly fare. The best part? They’re packed with a couple secret veggies that your family will have no clue about. Seriously, I fed these to my husband and he didn’t even notice anything but how good the Verde sauce is!
Sometimes, you just need a good, creamy Mexican dish. This one features tortillas (Or wonder wraps) filled with a delicately spiced chicken, beans, cheese and cauli-rice mixture. You won’t mind skipping the store bought taco seasoning when you can throw these spices together so quickly. The cauliflower rice really adds some bulk to the burrito, plus you can’t even tell it’s not real rice. The burritos are topped with a two, possibly 3 ingredient Verde sauce that takes only a simple whir of your blender to create. Topped with a bit more cheese, this is a wonderful “S” dinner.
A couple of things; Yes, I mentioned beans. However, the few pinto beans per serving are NOT going to throw you into Crossover mode. Next, if you’re a purist feel free to use your Wonder Wraps in this recipe and fold them into more of a taquito shape. I used Mission’s 6g low-carb tortillas and got all 8 tortillas filled with leftover chicken mixture.
This recipe serves 8 people a HUGE burrito. I was able to refrigerate leftovers and they tasted great! If you’re going to make this a freezer meal, roll your burritos and place them in a large zip-loc baggie. Blend your sauce and freeze it in a separate bag. Bake the burritos at 350 for a good 20 minutes or so. Take them out, pour your sauce over them with a sprinkle of cheese and bake for 10-15 more minutes or until bubbly.
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- 1 16 oz bag of cauli-rice
- 1 Can Pinto Beans
- 6-8 Cooked Chicken Tenderloins
- 1 t. Mineral Salt
- 1/2 t. Chili Powder
- 1/2 t. Cumin
- 1 C. Shredded Cheddar Cheese (Plus additional cheese for sprinkling on top of burritos)
- 1 8 oz. Block of Cream Cheese
- 2 C. Green Verde Salsa
- 1/2 C. Frozen Okra (Optional, but totally unnoticeable and amps up the health factor)
- 8-10 Low-Carb Tortillas (This will vary based on the size you use!)
- Preheat the oven to 350 and spray a 9x13 inch pan with coconut oil spray. Place all ingredients into a mixing bowl and lightly mix until chicken is shredded. I used my Kitchen-Aid and it worked great. If you want to pre-shred the chicken that's fine too. 🙂 Place filling in tortilla and roll into burrito. Place in pan.
- Place all ingredients in blender and blend until smooth. Pour over top of burritos. Sprinkle additional cheese on top. Bake for 25-30 minutes or until bubbly.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 324
|
|
% Daily Value
|
|
Total Fat 17g
22%
|
|
Saturated Fat 9.2g
46%
|
|
Trans Fat 0.0g
|
|
Cholesterol 76mg
25%
|
|
Sodium 586mg
25%
|
|
Total Carbohydrates 17.8g
6%
|
|
Dietary Fiber 8.7g
31%
|
|
Sugars 1.3g
|
|
Protein 24.7g
|
|
Vitamin A 0%
Vitamin C 0%
|
|
Calcium 143%
Iron undefined%
|
Have I missed where you mention what kind and how many tortillas are used?
I mentioned in the post itself, but forgot to add it to the recipe! 🙂 I used 8 Mission 6g low-carb tortillas and had leftover filling.
Hi! 🙂 I had one question, the riced cauliflower I have is a frozen bag from Aldi, “IF” using this kind, would you let the cauliflower thaw out on the counter first, or are we using it still frozen? Thank you.
I’ve used it frozen and it’s worked great! 🙂
Sounds wonderful! I think I will try what I call “Enchi-sagna” style….using the tortillas (or Wonder Wraps more likely) as lasagna noodles with this recipe as filling.
Oooh! That sounds good! I need to try this.
Do you drain the beans?
Yes
I made this last night because we love Mexican food and eat it a lot. I ate the meal and even have left overs for lunch but it was disappointing. I didn’t feel this meal had a lot of flavor. I even added extra spices.
I’m sorry that it didn’t meet your expectations! I tend to over-spice things compared to most people, so I usually post recipes that are milder. If you eat a lot of Mexican food, I can see how this might seem a bit different than your usual fare! I hope you have better luck in the future!
We had these for a dinner last week. Everyone loved them. I used burrito size La Tortilla Factory low carb wheat tortillas and they held up perfectly. I used black beans since I didn’t have any points but also added all the chicken I cooked so I had a huge batch. We used the leftover sauce on taco salads, yum! Then used leftover filling in quesadillas. Love recipes that I can multipurpose. Will definitely make again!!