Ma’s Chicken Burritos – Gluten and Dairy Free



Hello all you burrito lovers 🙂

Do you turn your head in the other direction every time you pass a mexican restaurant only because you know that you can’t have dairy, or gluten, so why bother?  Lament no more, you can now have your burrito and eat it too! These gluten free and dairy free chicken burritos were invented out of a desperate attempt to make a burrito that anyone can eat and…… that still tastes GOURMET!  It tastes as good as it looks!

I am so happy when I see more and more grocery stores working hard to accommodate people that want to eat gluten free, so it should be fairly easy to find a gluten free tortilla to use for this recipe that will quickly become a family favorite. 🙂 🙂

When my husband walks through the door and smells these burritos baking in the oven, I can almost get him to do the happy dance ;P
Well, let’s bust a move into the kitchen and make some happy husbands!

Ma’s Chicken Burritos – Gluten and Dairy Free


  • 3 cups chicken broth ( I use the broth from boiling my chicken )
  • 6 chicken drumsticks
  • 1 1/4 tsp. garlic powder
  • 1 1/4 tsp. onion powder
  • 3/4 + 1/8 tsp. paprika powder
  • 2 1/4 tsp. nutritional yeast seasoning ( no candida albicans yeast )
  • 1/2 tsp. cumin
  • dash of cayenne pepper
  • salt to taste
  • 6 drops of stevia
  • 2 Tablespoons + 1 tsp. arrowroot starch
  • 6 Tablespoons water
  • 6 gluten free tortillas
  • 1 medium onion
  • 1 Tablespoon+1 tsp. coconut oil  ( you can use refined coconut oil for a neutral taste here.)
  • 2-3 mini peppers ( for topping )


  1. Boil chicken legs and when done set broth aside and take chicken off bones and put chicken meat into a separate bowl.
  2. Saute 1 medium onion in 1 tsp. coconut oil or ghee(clarified butter,usually not problematic for most people with dairy sensitivities).
  3. Mix together chicken, sauteed onion, and 1/4 tsp. nutritional yeast,1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/8 tsp. paprika, salt to taste and put this aside.
  4. Measure  3 cups of saved broth and add the following spices and seasonings: 1 tsp. garlic powder, 1 tsp. onion powder, 3/4 tsp. paprika, 2 tsp. nutritional yeast, 1 1/4 tsp. celtic sea salt, 6 drops stevia, 1/2 tsp. cumin, dash of cayenne and stir well and bring to a slight boil.
  5. In a cup put the 2 Tablespoons+ 1 tsp. arrowroot starch and add 6 Tablespoons of cold water and stir well.
  6. Add the mixture in the cup to the slightly boiling chicken broth and stir till desired thickness for your burrito sauce.
  7. Remove from heat and put aside.
  8. Warm tortillas in a pan with melted coconut oil. I like to go until they are slightly browned.
  9. Fill each tortilla with the meat and onion mixture and roll the burrito. Click here to see how I roll them.
  10. Place in greased 9×13 baking dish and cover them with sauce and top with sliced pepper rings, or onions, mushrooms, tomato slices, or whatever your heart desires 🙂
  11. Bake uncovered on 350 degrees for 30-45 minutes.  I like a slight browning.
  12. Spoon sauce over burritos that may be sitting on the side of the burritos, cool about 10 minutes and serve!




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