To celebrate this year's Burrito Day, we want to show you three ways to fill your mini burritos. Why mini? Well, because our Organic Wheat Flour Tortillas are not your standard burrito-sized tortillas that could cover your whole face, but that doesn't matter just give these recipes a chance and surprise yourself with the great flavor the right tortilla can bring!
Grilled Chicken and Veggies Mini Burrito
Perfect to make for a quick but filling lunch or dinner. This filling is protein filled but also includes delicious vegetables so rest assured that you're eating what’s right for you.
3 chicken breasts, cut in small chunks
½ cup of finely chopped onion
½ of a red bell pepper, sliced
½ of a yellow bell pepper, sliced
1 medium tomato, finely diced.
2 tbsp of La Tourangelle avocado oil
1 tsp salt
1 tsp pepper
Directions for filling:
Start by prepping all your ingredients. Heat up a pan on medium heat, add the avocado oil and the chicken. Season well with salt and pepper. Let them cook for 3-5 minutes. After, add your chopped onion and bell peppers and saute for 2 minutes. When the vegetables turn a little soft add your tomatoes and season with cumin and AlbaLisa spicy Jalapeño Sauce. Lower the heat to medium-low. Cover the pan and stir occasionally until the tomatoes have cooked fully. Add more salt and pepper if needed.
Carne Asada Mini Burrito
300 grams of thinly sliced beef
3-5 strips of Rowe Farms Best Bacon
3 tbsp of tomato paste
½ small jalapeño
½ cup of onion, minced
½ tbsp of ground cumin
½ teaspoon salt
½ teaspoon pepper
1 tbsp worcestershire sauce
½ cup water
In a large skillet, over medium-high heat, add the onion, jalapeño and bacon to the skillet, stir continuously so they don’t burn. When the onion is translucent, add thinly sliced beef and seasonings and cook until no longer pink.
Add tomato paste, salt, and water to beef. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until sauce has dried up.
Potato and Chorizo Breakfast Mini Burrito
2 large eggs, beaten
3 tbsp. Of Mexican chorizo,
1 small white potato, chopped
¼ cup white onion, minced
1 slice of red bell pepper
On a non-stick pan, on medium heat, fry the chopped onion, bell pepper and potatoes until the onion is tender and translucent.
Add the chorizo (without casing) and break it up. Add your beaten eggs after everything is nice and brown. Keep'em moving until cooked.
You can serve it with a bit of grated cheddar cheese or avocado. To spice it up, serve with AlbaLisa’s Spicy Jalpaño Sauce.
Directions to cook Flour Tortillas:
You can cook the tortillas on a skillet at medium heat for about 20 seconds or until it bubbles. Flip it and let it cook until it bubbles and golden brown spots form. Immediately transfer the tortillas into a tea towel or a piece of aluminum foil. Keep them covered until you are ready to serve.
Remember, no matter which recipe you try, choosing the right tortillas are key in making each dish a healthy option. AlbaLisa’s Organic Wheat Flour Tortillas are preservative free and made with certified organic wheat flour. All of our tortillas are vacuum-packed in small amounts and can be stored in the refrigerator.
For more recipes and cooking tips, follow us on Instagram at @albalisamexicanfood