Restaurants›El Mercado Mexican Kitchen›Caesar Burrito Recipe

Caesar Burrito Recipe

Inspired by El Mercado Mexican Kitchen
Time40m
Serves8

Romaine lettuce, cotija cheese, tortilla strips, Caesar dressing

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burrito components

Optional garnish (per order batch)

Method

Prep

1

Prepare lettuce

Wash romaine leaves thoroughly. Spin or pat dry and chop into 1" pieces. Measure out 12 cups and place in a large mixing bowl.

2

Prepare proteins (if using)

If adding grilled chicken, slice cooked chicken breasts into 1/4" strips. Lightly season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm and set aside.

3

Warm tortillas

Warm tortillas briefly to make them pliable: stack and wrap in a clean towel, microwave 20-30 seconds, or heat one at a time in a dry skillet 20-30 seconds per side. Keep wrapped to stay warm and soft.

Assemble filling

4

Dress the lettuce

Toss the 12 cups chopped romaine with 1 3/4 cups of Caesar dressing in the large mixing bowl until evenly coated. Reserve remaining dressing for offering on the side or for guests who want extra.

5

Add cheese and season

Add 1 3/4 cups crumbled cotija to the dressed lettuce and gently toss. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting if needed.

6

Incorporate tortilla strips

Fold in 1 1/2 cups tortilla strips just before assembly so they remain somewhat crunchy. Reserve 1/2 cup strips for topping after rolling.

Build burritos

7

Portion filling

Lay a warmed tortilla flat. Spoon approximately 1 1/2 cups of the dressed lettuce-and-cheese mixture down the center lengthwise (adjust so each tortilla gets equal filling). If using chicken, place 3 sliced pieces (approx. 1 breast per two burritos) on top of the lettuce in each burrito.

8

Add final toppings

Sprinkle about 2 tablespoons of crumbled cotija and 1-2 tablespoons of tortilla strips on top of the filling. If desired, add a small drizzle (about 1 tablespoon) of reserved Caesar dressing.

9

Roll burrito

Fold the sides in toward the center, then roll tightly from the bottom up to enclose the filling. Repeat for remaining tortillas. For catering presentation, place seam-side down and keep warm in an insulated carrier or on a sheet pan covered with foil and a towel.

Finish & serve

10

Garnish & serve

Before serving, sprinkle each burrito with extra cotija and a few tortilla strips from the reserved amounts. Add a pinch of chopped parsley if using and place a lemon wedge alongside for guests who like extra brightness. Offer remaining Caesar dressing on the side.

11

Portioning and timing: this recipe yields 8 burritos. Prepare fillings up to 2 hours ahead; add tortilla strips and assemble within 30 minutes of service to maintain crunch.