Grammy's Kitchen · Burritos · Air Fryer Southwest Chicken Burritos
One of 111 burritos recipes we measured
from iamhomesteader.com
1 cooks on iamhomesteader.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 82% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 2 cups shredded rotisserie chicken |
| 227 g | 1 package (8 ounces) cream cheese, (room temperature) |
| 170 g | 1 1/2 cups sharp cheddar cheese, (shredded) |
| 180 g | 1 cup black beans, (drained and rinsed) |
| 432 g | 1 can (15.25 ounces) sweet corn, (drained) |
| 411 g | 1 can (14.5 ounces) diced tomatoes, (drained) |
| 12 g | 2 tablespoons taco seasoning |
| 1 cup fresh pico de gallo | |
| 6 flour tortillas, (burrito size) | |
| cooking spray | |
| sour cream, (for garnish) | |
| pico de gallo, (for garnish) |
Method: 7 steps, published by iamhomesteader.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Our whole family loved these! Made them in the oven and they turned out perfectly. Left out the cream cheese and canned diced tomatoes and added shredded lettuce with rotisserie chicken from the store. Added sour cream and taco sauce on top. So good!” — a cook, 5.0★