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30 Mar

AlbaLisa Signature Burrito & Guacamole Salad

April 7th we celebrate National Burrito Day, and we’ve got a special recipe to celebrate! A few years back AlbaLisa offered takeout with a menu of a few elevated staple Mexican food dishes. Today we want to show you her Signature Burrito recipe as well as the popular Guacamole Salad. You’ll fall in love! 

Ingredients (serves 1): 

1 lbs Chicken breast, skinless, cut into bite sized pieces

2 cups rice 

2 cups Oaxaca Cheese, shredded

1 can Sweet Corn

2 Tomatoes, diced

½ cup Onion, chopped

2 garlic cloves

Amy’s Organic Traditional Refried beans 

½ cup cilantro

2 tbsp Sunflower Oil

½ tbsp cumin

1 tsp paprika

2 chicken bouillon cubes

4 cups water

Salt and Pepper

AlbaLisa Jalapeño Sauce

AlbaLisa Organic Wheat Flour Tortillas 


Add the Sunflower oil to a cast iron skillet on medium heat, add seasonings to the chicken and cook for 4-5 minutes on each side. Add in the onion, 1 garlic clove and tomatoes and sauté for another 5 minutes or until the tomatoes have softened. Reserve on a bowl on the side.

In a pot, add oil in medium heat with 1 garlic clove and onion. Add in two cups of white rice with cumin and stir constantly until the rice looks slightly toasted. Add the corn and the water. Add chicken bouillon cubes and cilantro and stir until incorporated. Cover and bring to a boil and as soon as it starts boiling, set the heat to medium-low and cover the pan.

Let it cook for 15 minutes and then check that the rice is not completely dry (with a spoon, dig into the bottom to see if there is still some liquid). Turn the heat off and add in the Oaxaca Cheese, cover for another 5 minutes. 

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 assemble your burritos. AlbaLisa only sells large flour tortillas to restaurants, so to make a large version of the burrito, you need to use 2 - 6” flour tortillas. (For a mini-burrito version USE 1 Organic Wheat Flour Tortilla) 

Video Directions to assemble burrito with 2 small flour tortillas: 

Lay both tortillas overlapping (AS SHOWN IN VIDEO) and smear a layer of refried beans. Add Corn Cheese Rice on top, keeping it centered on the tortilla. Add in the chicken mixture and wrap. In a clean skillet cook it for 1-2 minutes on each side until brown slightly. You can also add our Jalapeño Cream for additional flavour and if you like it spicy, go ahead and use AlbaLisa Hot Jalapeño Sauce.

Serve immediately with a side of AlbaLisa’s Signature Guacamole Salad. 


AlbaLisa Signature Guacamole Salad


1 medium size avocado, mashed

1 tsp of fresh lime juice for avocado

1 tbsp of fresh lime juice for lettuce

Kosher Salt to taste

1 small roma tomato, cut in small chunks

1 cup Iceberg lettuce, chopped


-In a bowl, toss the lettuce with the lime juice and kosher salt. Don’t be afraid of seasoning the lettuce with plenty of lime juice and salt. This is what makes the difference!

- Mix tomato, lime juice and a little more salt with the mashed avocado and serve on a bed of the prepared lettuce.

-Serve with your choice of AlbaLisa Organic Tortilla Chips or as a side with your burrito. 

For more recipes and cooking tips, follow us on Instagram at @albalisamexicanfood


Happy Burrito Day! 

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