{"id":9332,"date":"2020-12-29T19:59:19","date_gmt":"2020-12-30T00:59:19","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=9332"},"modified":"2020-12-29T19:59:20","modified_gmt":"2020-12-30T00:59:20","slug":"burrito","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=9332","title":{"rendered":"Burrito"},"content":{"rendered":"\n<p>Usually we like to have taco on Tuesdays , but this morning i mentioned about why not trying to make our own burritos . How hard can it be ? The filling shouldn&#8217;t be easy to make , the way i look at it , it&#8217;s like making a huge enchiladas anyway . So it was just a last minute thing when i decided we&#8217;re having burrito for tonight . <\/p>\n\n\n\n<p>I thought it would be a better idea making our own too , thinking about how much my family loves burrito , the boys love to order burritos when we used to go our favorite mexican restaurant . I usually try to stick with chicken fajita , in my opinion , that&#8217;s the least calories or fatty stuff in the menu . <\/p>\n\n\n\n<p>I suppose you can use either beef or pork or chicken , this time i opted chicken . I used skinless and boneless chicken breast . Obviously this is the highest source of protein with least amount of fat . The instant pot helped out a lot with how easy and quick this meal can be . The chicken only took 13-15 minutes in the instapot , depending how big the chicken breasts are . Then i shredded the chicken breast , and returned them to the pot , by the way the liquid in the instapot from cooking the chicken , i moved them into a small bowl to be used as necessary . <\/p>\n\n\n\n<p>So i returned the shredded chicken breast along with chopped onion , garlic and jalapeno . Add some taco seasoning mix , and a little bit of the chicken broth leftovers in the instapot earlier , and half a can of fire roasted diced tomatoes and drained and rinsed black beans . Let it cook until the liquid is almost all gone and take it off the heat . <\/p>\n\n\n\n<p>Meanwhile the sauce i used a mix of turkey gravy from the jar , and enchilada sauce i bought from store . Sure you can make them all  yourself , but i was looking something quick . Heinz turkey gravy jar , and 2 cans of ol el paso enchilada sauce did the trick . I added the rest of the fire roasted diced tomatoes and let it warm up . That&#8217;s it , the flour shell though you need to get the burrito size , otherwise you can make a mini one using large taco shell which isn&#8217;t as big as burrito shell .<\/p>\n\n\n\n<p>Macro wise , it&#8217;s not so bad , but it&#8217;s not the greatest either . Considering if you eat this in a restaurant , the macros would easily be double or triple than when you make it yourself at home . The macros per serving is 55C 17F 65P if you follow the exact amount in this recipe , calories about 674 per serving including the sauce .<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients : <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>7 large tortilla shell for burrito , i used Kroger brand <\/li><li>1 kg skinless boneless chicken breasts <\/li><li>salt and pepper <\/li><li><a href=\"https:\/\/www.oliviaskitchen.net\/?s=taco+seasoning\">taco seasoning<\/a> as much as you need it , i never measured , i eyeballed as i added into the pot <\/li><li>1 jar turkey gravy , or beef gravy if you use beef , use turkey if you use chicken such as this recipe <\/li><li>2 -12 oz can ol el paso enchilada sauce , or any of your favorites <\/li><li>150 grams chopped onion<\/li><li>4 large cloves of garlic , minced <\/li><li>1 jalapeno <\/li><li>1 can of fire roasted diced tomatoes <\/li><li>1 can of black beans , washed and rinsed <\/li><li>2 cups bag of mexican blend shredded cheese , reduced fat <\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Directions : <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>If you have instapot , use the pot to cook the chicken breast ,otherwise you can poach the chicken until it&#8217;s done . In instapot , it will take about 13-15 minutes , depending on the size , let it sit for 5 minutes before releasing the seal . <\/li><li>Shred the chicken breast , set it aside . <\/li><li>In a skillet , add 1-2 tsp of olive oil , add the onion , garlic and jalapeno , saute for few minutes . Add the shredded chicken breast , add the taco seasoning , salt and pepper . Add little bit of water or using the leftover chicken broth from instapot or poaching it earlier . Add half a can of the fire roasted diced tomatoes and the black beans . <\/li><li>Stir well , let it cook until water is almost all gone . Adjust seasoning . <\/li><li>Meanwhile , mix the turkey gravy with enchilada sauce , warm it up until it&#8217;s almost boiling . Set aside <\/li><li>Warm up the shell according to the package . <\/li><li>Assemble the burrito , place the meat filling in the center , top with cheese , wrap like a package . <\/li><li>In a 13&#215;9 pan , add enough sauce to cover the bottom , place the burrito package seam side down , repeat with the rest , you might need a new dish , since mine can only fit 3 burritos in one pan . Sprinkle with cheese , pour the sauce over . <\/li><li>Heat oven to 375 F , bake for 20 minutes .<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><a href=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-scaled.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-1024x768.jpeg\" alt=\"\" data-id=\"9329\" data-full-url=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-scaled.jpeg\" data-link=\"https:\/\/www.oliviaskitchen.net\/?attachment_id=9329\" class=\"wp-image-9329\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-1024x768.jpeg 1024w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-300x225.jpeg 300w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-768x576.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-1536x1152.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-2048x1536.jpeg 2048w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201229_181029-01-1140x855.jpeg 1140w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Usually we like to have taco on Tuesdays , but this morning i mentioned about why not trying to make our own burritos . How hard can it be ? The filling shouldn&#8217;t be easy to make , the way i look at it , it&#8217;s like making a huge enchiladas anyway . So it was just a last minute thing when i decided we&#8217;re having burrito for tonight . I thought it would be a better idea making our own too , thinking about how much my family loves burrito , the boys love to order burritos when we used to go our favorite mexican restaurant . I usually try to stick with chicken fajita , in my opinion , that&#8217;s the least calories or fatty stuff in the menu . I suppose you can use either beef or pork or chicken , this time i opted chicken . I used skinless and boneless chicken breast . Obviously this is the highest source of protein with least amount of fat . The instant pot helped out a lot with how easy and quick this meal can be . The chicken only took 13-15 minutes in the instapot , depending how big the chicken breasts are . Then i shredded the chicken breast , and returned them to the pot , by the way the liquid in the instapot from cooking the chicken , i moved them into a small bowl to be used as necessary . So i returned the shredded chicken breast along with chopped onion , garlic and jalapeno . Add some taco seasoning mix , and a little bit of the chicken broth leftovers in the instapot earlier , and half a can of fire roasted diced tomatoes and drained and rinsed black beans . Let it cook until the liquid is almost all gone and take it off the heat . Meanwhile the sauce i used a mix of turkey gravy from the jar , and enchilada sauce i bought from store . Sure you can make them all yourself , but i was looking something quick . Heinz turkey gravy jar , and 2 cans of ol el paso enchilada sauce did the trick . I added the rest of the fire roasted diced tomatoes and let it warm up . That&#8217;s it , the flour shell though you need to get the burrito size , otherwise you can make a mini one using large taco shell which isn&#8217;t as big as burrito shell . Macro wise , it&#8217;s not so bad , but it&#8217;s not the greatest either . Considering if you eat this in a restaurant , the macros would easily be double or triple than when you make it yourself at home . The macros per serving is 55C 17F 65P if you follow the exact amount in this recipe , calories about 674 per serving including the sauce . Ingredients : 7 large tortilla shell for burrito , i used Kroger brand 1 kg skinless boneless chicken breasts salt and pepper taco seasoning as much as you need it , i never measured , i eyeballed as i added into the pot 1 jar turkey gravy , or beef gravy if you use beef , use turkey if you use chicken such as this recipe 2 -12 oz can ol el paso enchilada sauce , or any of your favorites 150 grams chopped onion 4 large cloves of garlic , minced 1 jalapeno 1 can of fire roasted diced tomatoes 1 can of black beans , washed and rinsed 2 cups bag of mexican blend shredded cheese , reduced fat Directions : If you have instapot , use the pot to cook the chicken breast ,otherwise you can poach the chicken until it&#8217;s done . In instapot , it will take about 13-15 minutes , depending on the size , let it sit for 5 minutes before releasing the seal . Shred the chicken breast , set it aside . In a skillet , add 1-2 tsp of olive oil , add the onion , garlic and jalapeno , saute for few minutes . Add the shredded chicken breast , add the taco seasoning , salt and pepper . Add little bit of water or using the leftover chicken broth from instapot or poaching it earlier . Add half a can of the fire roasted diced tomatoes and the black beans . Stir well , let it cook until water is almost all gone . Adjust seasoning . Meanwhile , mix the turkey gravy with enchilada sauce , warm it up until it&#8217;s almost boiling . Set aside Warm up the shell according to the package . Assemble the burrito , place the meat filling in the center , top with cheese , wrap like a package . In a 13&#215;9 pan , add enough sauce to cover the bottom , place the burrito package seam side down , repeat with the rest , you might need a new dish , since mine can only fit 3 burritos in one pan . Sprinkle with cheese , pour the sauce over . Heat oven to 375 F , bake for 20 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9332"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9332\/revisions"}],"predecessor-version":[{"id":9333,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9332\/revisions\/9333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9328"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}