Grammy's Kitchen · Burritos · Grilled Salmon Burritos with Chipotle Cream
One of 111 burritos recipes we measured
1 cooks on spicysouthernkitchen.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 | 31% | 1% |
| acid | 2% | 0% |
| vegetables and beans | 57% | 35% |
| liquid | 12% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 115 g | 1/2 cup sour cream |
| 45 g | 3 chipotle peppers in adobo sauce, (finely chopped) |
| 154 g | 1 cup cooked corn kernels. (you can use fresh, canned or frozen) |
| 185 g | 1 cup cooked white rice |
| 180 g | 1 cup canned black beans, (rinsed and drained) |
| 15 g | 1 tablespoon lime juice |
| 680 g | 4 (6-ounce) salmon fillets |
| 1 g | 1/2 teaspoon ground cumin |
| 1 g | 1/2 teaspoon chipotle chili powder |
| salt and pepper | |
| olive oil | |
| 300 g | 2 medium red onions, (sliced) |
| 4 large flour tortillas | |
| 400 g | 2 avocados, (sliced) |
| 113 g | 1 cup shredded Mexican cheese |
Method: 8 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delish! Just made for lunch on a Carb Balance tortilla. Lucky for me I have enough (made half recipe) for another meal. Thank you!” — a cook, 5.0★