Tuna Burrito
Burritos are one of the favorite dishes of Mexicans, so we decided to create this tuna burrito to enjoy during Lent or throughout the hot season. You know, if you crave a tuna burrito, serve it with a touch of Clemente Jacques® Sugar-Free Ketchup, it's irresistible!To add more flavor to this tuna burrito, remember that you can add pickled chilies, diced pineapple, or prepare a homemade BBQ sauce with Clemente Jacques® Sugar-Free Ketchup. Try it and fall in love with its flavor!Shrimp CocktailSurimi Lettuce TacosSpicy Veracruz-Style Fish
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 1 tablespoon vegetable oil
- 1/4 cups onion, in thin strips
- 2 tablespoons garlic, finely chopped
- 3 tablespoons serrano chile, seedless, in small cubes
- 1 cup potato, in cubes, cooked
- 3 cups canned tuna, drained
- salt and pepper
- 1 cup Clemente Jacques® Sugar-Free Ketchup
- 5 burrito-sized flour tortillas
- 1 cup Oaxaca cheese, to fill
- Clemente Jacques® Sugar-Free Ketchup , to accompany
Preparation
15 mins
15 mins
Low
- Sauté the onion, garlic, and serrano chili in a pan with oil for 3 minutes. Add the potatoes and cook for 2 more minutes.
- Incorporate the tuna, salt, pepper, and Clemente Jacques® Sugar-Free Ketchup. Cook for 5 minutes or until dry.
- Heat the flour tortillas, fill with Oaxaca cheese and shredded tuna, roll up, and heat on a griddle for 3 minutes on each side.
- Serve the burrito and accompany with Clemente Jacques® Sugar-Free Ketchup.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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