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Dehydrated Recipes

Mexican Burrito | Commercial Dehydrators

This delicious mexican burrito is a delicious meal full of tasty flavors making you want to make another batch tomorrow. The cheese and chicken blend together in perfect harmony with a tomatoey jalapeno salsa making for a mouth watering dish that will have you coming back for more. The perfect meal to take with you when traveling or camping.

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Machine recommendation
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Serves
2 Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6 hours 20 minutes
Ingredients
  • 1 cup dried beans
  • 50g dried chicken
  • 50g instant rice
  • 50g dried salsa, low sodium
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Flour tortillas
  • Shredded cheese
Ingredients
macros
  • 1 cup dried beans
  • 50g dried chicken
  • 50g instant rice
  • 50g dried salsa, low sodium
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Flour tortillas
  • Shredded cheese
Instructions
  1. Rinse  the  beans  thoroughly.  Set  the  dehydrator temperature to 160°F (71°C) and dehydrate the beans for 6  hours.  Also,  dehydrate  the  chicken  at  the  same temperature for 6 hours.  
  2. Dice  and  cook  the  veggies  and  dehydrate  them with salsa.  
  3. In a plastic snack bag, combine all the ingredients.
TO PREPARE
  1. Add  3-4  cups  of  water  to  a  bowl.  Toss  in  all  the ingredients and mix well.  
  2. Allow the meal to sit in a cozy for 15 minutes until well-rehydrated.  Check  to  see  if  more  water  is  needed  or drain if in excess.  
  3. Once all the water is absorbed, place in the tortilla and top with cheese, wrap and enjoy.  
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Machine recommendation
Main image
Prep time icon
Serves
2 Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6 hours 20 minutes
Ingredients
  • 1 cup dried beans
  • 50g dried chicken
  • 50g instant rice
  • 50g dried salsa, low sodium
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Flour tortillas
  • Shredded cheese
Ingredients
macros
  • 1 cup dried beans
  • 50g dried chicken
  • 50g instant rice
  • 50g dried salsa, low sodium
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Flour tortillas
  • Shredded cheese
Instructions
  1. Rinse  the  beans  thoroughly.  Set  the  dehydrator temperature to 160°F (71°C) and dehydrate the beans for 6  hours.  Also,  dehydrate  the  chicken  at  the  same temperature for 6 hours.  
  2. Dice  and  cook  the  veggies  and  dehydrate  them with salsa.  
  3. In a plastic snack bag, combine all the ingredients.
TO PREPARE
  1. Add  3-4  cups  of  water  to  a  bowl.  Toss  in  all  the ingredients and mix well.  
  2. Allow the meal to sit in a cozy for 15 minutes until well-rehydrated.  Check  to  see  if  more  water  is  needed  or drain if in excess.  
  3. Once all the water is absorbed, place in the tortilla and top with cheese, wrap and enjoy.  
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/