You are here

No Cook Chicken Salad Burritos

  Canned chunk style chicken/Turkey 6 3⁄4 Ounce (1 can)
  Cucumber 1 Small
  Shredded cheddar cheese/Swiss cheese 2 Ounce (1/2 of a 4 ounce package , 1/2 cup)
  Creamy buttermilk salad dressing 3 Tablespoon
  7 inch flour tortillas 4
  Torn lettuce 1⁄2 Cup (8 tbs)

1. Put the colander over the mixing bowl. Empty the chicken or turkey into the colander so the liquid drains into the bowl. Throw away the liquid. Put the chicken or turkey into the bowl. Break up the meat using the fork.
2. On the cutting board, use the sharp knife to cut the cucumber in half. (Wrap half of the cucumber in plastic wrap and refrigerate to use another time.) Cut the end from the remaining cucumber half. Throw away the end. Cut the remaining cucumber lengthwise in half. Place the 2 pieces flat on the cutting board. Chop each piece into small pieces.
3. Add the cucumber, cheese, and salad dressing to the chicken or turkey. Stir with the fork to mix.
4. Spoon one-fourth of the chicken mixture near one edge of one tortilla. Top with one-fourth of the lettuce. Fold the edge nearest the filling over the filling just till it is covered. Then, roll up the tortilla. Repeat 3 more times to make 4 burritos.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 964 Calories from Fat 388

% Daily Value*

Total Fat 43 g66%

Saturated Fat 15.8 g79.2%

Trans Fat 0 g

Cholesterol 186.1 mg62%

Sodium 2269.3 mg94.6%

Total Carbohydrates 78 g25.8%

Dietary Fiber 4.4 g17.7%

Sugars 5.9 g

Protein 67 g133%

Vitamin A 65.8% Vitamin C 13.8%

Calcium 44% Iron 21.2%

*Based on a 2000 Calorie diet

No Cook Chicken Salad Burritos Recipe