Gluten-Free Chipotle Steak Burrito
Savor bold flavors with this Gluten-Free Chipotle Steak Burrito recipe—a mouthwatering fusion of smoky chipotle-marinated skirt steak paired with classic burrito fillings like fluffy white rice, hearty black beans, crisp lettuce, juicy tomatoes, and a sprinkle of fresh cilantro. Wrapped in warm gluten-free tortillas and finished with shredded cheddar cheese, sour cream, and a zesty squeeze of lime, these burritos offer a perfect balance of spice, tang, and texture. Designed for grill lovers and gluten-sensitive foodies, this dish combines the ease of assembly with rich, grill-charred steak for a quick yet elevated homemade meal. Ready in under an hour, this gluten-free delight is ideal for a satisfying dinner or game-day feast.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Skirt steak
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white rice
- 1 cup Black beans, drained and rinsed
- 1 cup Shredded lettuce
- 1 cup Chopped tomatoes
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Chopped cilantro
- 4 pieces Lime wedges
Instructions
In a small bowl, combine chipotle peppers in adobo sauce, olive oil, minced garlic, ground cumin, salt, and black pepper to make a marinade.
Place the skirt steak in a resealable plastic bag and pour the marinade over the steak. Seal the bag, ensuring the steak is well coated, and marinate for at least 30 minutes at room temperature, or overnight in the refrigerator for enhanced flavor.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard any excess marinade. Grill the steak for about 4-5 minutes per side, or until desired doneness is reached.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice the steak against the grain into thin strips.
Warm the gluten-free tortillas according to package instructions.
To assemble the burritos, lay a tortilla flat and spread 1/2 cup of cooked white rice in the center. Top with slices of steak, 1/4 cup of black beans, some shredded lettuce, chopped tomatoes, shredded cheddar cheese, and a dollop of sour cream.
Sprinkle a tablespoon of chopped cilantro over the fillings, and squeeze a lime wedge over the top for a fresh burst of flavor.
Fold the sides of the tortilla over the filling, then roll from the bottom to enclose it completely into a burrito shape. Repeat with the remaining tortillas and fillings.
Serve immediately, and enjoy your delicious gluten-free Chipotle Steak Burritos!
Nutrition Facts
Calories |
4014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 686 mg | 228% | |
| Sodium | 5371 mg | 234% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 20.2 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1448 mg | 111% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3379 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.
