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Chicken Burrito

Tags: dairy free, gluten free, grain free, queso, soy free,

Estimated Time: 25 minutes

Servings: 1

Which meal gives us butterflies and makes us giddy-excited, you ask? This bae-rrito, of course! Made with our Grain Free Burrito-Size Tortilla, Spicy Blanco Cashew Queso, and Sprouted Bean dip, it packs a lot of flavor with just a handful of simple ingredients. And, if you’re feeling creative, this recipe makes a tasty base for you to add or eliminate fillings to make it your own burrito perfecto.


  • 1 Siete Grain Free Burrito-Size Tortilla 
  • 1 Chicken Breast 
  • 1 Jar Siete Spicy Blanco Cashew Queso 
  • 1 Serving Mexican Rice 
  • 2 cups Chopped Tomatoes 
  • 2-3 tbsp Siete Sprouted Bean Dip 
  • 2 tsp Avocado oil 
  • Avocado Spray 


  1. Preheat a cast iron grill on high.
  2. Lightly coat chicken breast with avocado oil and then season with salt and pepper on both sides. 
  3. Grill chicken until dark grill marks appear, then finish in the oven until the internal temperature is 165F. 
  4. Slice chicken breast into thin pieces and set aside. 
  5. Heat a large comal (griddle) over medium-high and heat burrito wrap until tortilla becomes pliable. 
  6. Place 3-4 small pieces of grilled chicken on the center-bottom half of the tortilla.
  7. Add 1-2 tbsp of warm Cashew Queso, ¼ cup mexican rice, chopped tomatoes, and 2-3 tbsp of warm Sprouted Bean Dip. Keep everything together in a pile. 
  8. Fold the bottom half of the burrito over all the filling and press lightly. 
  9. Fold in both sides of the burrito to avoid filling from falling out. 
  10. Start to roll burrito. Use fingertips to keep filling in while making a tight cylinder. 
  11. Spray a preheated comal with avocado spray and place burrito-seam side down. Sear both sides until golden brown. 
  12. Cut in half, serve, and enjoy!

Used In This Recipe

cashew queso