Gluten-Free Cantina Chicken Burrito
Elevate your weeknight dinner with this mouthwatering Gluten-Free Cantina Chicken Burrito—a wholesome and flavor-packed twist on a Tex-Mex classic! Tender slices of perfectly seasoned chicken breast are combined with fluffy white rice, hearty black beans, and vibrant toppings like diced tomatoes, creamy avocado, and tangy lime juice, all wrapped in soft gluten-free tortillas. This easy-to-make recipe brings together smoky spices like cumin and chili powder for irresistible depth, while fresh cilantro and sour cream add a bright, cooling finish. Ready in just 50 minutes and customizable to your taste, these burritos are perfect for anyone looking to enjoy a gluten-free version of a restaurant-style favorite in the comfort of home. Whether served warm and crispy or fresh and ready to eat, these burritos guarantee a fiesta of flavors in every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 4 pieces Gluten-free tortillas
- 2 cups Cooked white rice
- 1 cup Black beans
- 1 cup Shredded cheddar cheese
- 1 cup Diced tomatoes
- 0.5 cup Chopped fresh cilantro
- 0.5 cup Sour cream
- 1 cup Diced avocado
Instructions
Begin by flattening the chicken breasts to an even thickness for uniform cooking.
In a small bowl, combine garlic powder, cumin, chili powder, salt, and black pepper. Rub this spice mixture over both sides of each chicken breast.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
Once cooked, remove the chicken from the heat and let it rest for about 5 minutes before slicing it into thin strips.
Warm the gluten-free tortillas according to package instructions to make them more pliable for wrapping.
Assemble the burritos by laying a tortilla on a flat surface. Spread a generous spoonful of cooked white rice in the center of the tortilla.
Top the rice with black beans, shredded cheddar cheese, sliced chicken, diced tomatoes, and chopped fresh cilantro.
Add a dollop of sour cream and diced avocado on top of the fillings.
Squeeze a little lime juice over the ingredients to enhance the flavors.
Wrap the burrito tightly by folding in the sides over the filling and then rolling from one end to the other.
Repeat the assembly with the remaining tortillas and ingredients.
Once all burritos are wrapped, either serve immediately as is or gently heat each burrito in a skillet for a minute on each side to melt the cheese and create a crispy exterior.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6490 mg | 282% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 21.2 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1534 mg | 118% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3380 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
