Spicy Burrito Salad: 4 ingredients, 4 minutes, CARE balanced

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Spicy Burrito Salad: 4 ingredients, 4 minutes, CARE balanced

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Proof that nutrient-rich, whole foods-based, balanced meals don’t need to be fancy! Here I use a Red’s Burrito and balance it with a generous cup of Power Greens, an extra serving of left-over roasted chicken breast (adjust according to the right amounts of you), and use low-sugar salsa as my dressing. That’s it! This meal provides all your macronutrients, 8 grams of fiber and a host of phytonutrients, vitamins, and minerals.

  • Total Time: 10 minutes
  • Yield: 1 1x


  • 1 organic frozen bean burrito, (Red’s and Amy’s frozen bean burritos recommended; watch labels)
  • 2 cups Earthbound Farm’s Power Greens, chopped (any greens can be used)
  • 2 ounces left-over roasted chicken breast, cubed (could be a rotisserie chicken or left-overs from dinner)
  • 2 tablespoons salsa
  • 1 teaspoon extra virgin olive oil


  1. Cook burrito according to package directions.
  2. Cut into bite-sized pieces (be careful it will be very hot! you can also stop cooking midway through to dice).
  3. Combine remaining ingredients into a bowl and toss lightly.
  4. Add diced burrito and enjoy.


Macros of frozen bean burritos will vary greatly by brand. Some are as low as 2C each (30grams of carbohydrate), but this can also mean they are lower in protein. Just be sure to watch your labels and add protein as needed. Also watch the sodium content of the burritos and all packaged foods. Meal items should remain below a guideline of about 600mg or less.


  • Calories: 419
  • Sugar: 6g
  • Sodium: 610mg
  • Fat: 13g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 8g
  • Protein: 22g
  • Cholesterol: 25mg

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