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Carb-friendly Chipotle Chicken Burrito Salad

El Monterey Carb Friendly Chipotle Chicken Burrito serve atop fresh crisp field greens tossed in a Dijon Balsamic vinaigrette with fresh chopped cucumber tomato compote.

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INGREDIENTS

  1. 5 ea. El Monterey Carb Friendly Char Broil Chicken Burritos
  2. 1 ea Red bell pepper sliced
  3. 1 ea Green bell pepper sliced
  4. 1/4 cp Large red onion sliced
  5. 2 TBLBalsamic vinegar
  6. 2 TBLWhite vinegar
  7. 1 1/2 TBL Minced garlic
  8. 1 tsp Dry mustard
  9. 1/4 tsp Fresh cracked black pepper
  10. 6 TBL Olive oil
  11. 2 cp Mixed Spring greens
  12. 1 cup Cherry tomatoes
  13. 1 cp Cucumbers peeled, seeded, and diced

Directions

Here's how to make Carb-friendly Chipotle Chicken Burrito Salad.
    1. Heat up burritos according to package instructions and keep warm.
    2. Pan broil or pan griddle bell peppers and onion until slightly caramelized set aside and keep warm.
    3. Whisk vinegar, garlic, and mustard until well blended and slowly add olive to mix while whisking creating vinaigrette.
    4. Toss mixed greens in vinaigrette; arrange greens in center of plate, top with burrito and top burrito with grilled veggies.
    5. Serve immediately with tomatoes and cucumbers that have been tossed in dressing.
Without the burrito it is about 5 carbs per serving