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Chicken Carnitas Burrito
The star of this dish is the chicken, which is prepared in the style of carnitas, slow roasted in a citrusy spiced marinade. The tender pulled chicken is tossed in a smoky and sweet chipotle BBQ sauce, then tucked into a whole wheat tortilla with melted Mexican cheeses. Served with herby rice and crunchy black bean salad with corn, peppers, and a tangy lime vinaigrette, this burrito ticks all the boxes.
Nutritional facts
Protein
49g
Carbs
74g
Calories
850
Fat
41g
Ingredients
Whole Wheat Flour Tortilla, Allspice, Chihuahua Cheese, Roasted Pumpkin Seeds, Canned Corn, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Extra Virgin Olive Oil, Oregano, Red Onion, Mint, Garlic Powder, Cumin, Cinnamon Stick, Cilantro, Garlic, Honey, Lemon Zest, Agave Syrup, Black Beans, Onion, Basmati Rice, Worcestershire Sauce, Kosher Salt, Chile de Arbol, Cotija Cheese, Jalapeno Peppers, Chipotle in Adobo, Lime Juice, Rice Wine Vinegar, Ketchup, White Cheddar Cheese, Green Onion, Orange Juice, Ginger, Molasses, Baby Spinach, Orange Zest, Red Bell Pepper, Canola Oil, Italian Parsley
Reviews
3.7
Based on 145 reviews
Hannah Liu · 04/20/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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