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We are proud to produce the best selling gluten-free chicken burrito in America; the star of our line up, Chicken & Cheese Burrito! Made with the highest quality ingredients and spiced with just the right amount of onions, tomatoes and chilies; not too hot, not too spicy…just right.
Keep frozen. Heating: Microwave Oven: Discard the packaging and wrap the frozen burrito in a paper towel; microwave for 1 to 1-1/2 minutes; turn burrito over and microwave for 1 to 1-1/2 minutes more. Microwaves vary, adjust timing to your preference. Oven: Remove outer wrap and wrap burrito in foil. Cook at 350 degrees for 45 minutes or until filling is hot.
Ingredients Gluten-Free Flour Tortilla (White Corn Masa Flour and a Trace of Lime, Water, Pregelatinized Rice Flour, Potato Flour, High Oleic Safflower Oil, Corn Starch, Xanthan Gum and Cultured Dextrose), Refried Beans (Beans, Water, Canola Oil, Salt), Rice, Salsa (Tomatoes, Tomato Juice (Water, Tomato Concentrate, Salt, Vitamin C), Onions, Bell Peppers, Peppers, Parsley, Garlic, Cilantro, Apple Cider Vinegar, Spices, Sea Salt, Herbs), Cooked Chicken, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), GMO Free Corn, Sour Cream (Grade A Cultured Cream (Milk), Enzyme), Red Bell Pepper, Garlic Salt (Garlic, Salt, Garlic Oil).
Name | Value |
---|---|
Cuisine | Mexican & Latin |
Main Ingredient | Cheese |
Main Ingredient | Chicken |
Quantity | 1 |
Size (oz.) | 4 |
Height | 1.75 |
Width | 7.25 |
Depth | 3.00 |
Weight | 0.30 |
Serving Size
1.00 burrito(113g)
Serving Per Container 1.0000
Calories | 200 | |
Calories from Fat | 60 |
Total Fat | 7g | 11% |
Saturated Fat | 2.5g | 13% |
Trans Fat | 0g | |
Cholesterol | 20mg | 7% |
Sodium | 240mg | 10% |
Total Carbohydrate | 28g | 9% |
Dietary Fiber | 2g | 8% |
Sugars | 0g | |
Protein | 8g |
Vitamin A 4% | Vitamin C 10% |
Calcium 8% | Iron 8% |
IS or Contains: Flavor,Milk,Gluten Free |
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs |