240 calories, 1 grams sugar, 8 grams fat, 23 grams carbohydrates, 18 grams protein
Cooked a little too much chicken last night? Shred it up and season with flavor-packed spices to make these healthy burritos.
“Making burritos is a great way to use leftovers,” Kalinowski and Stuart say. “These burritos are stuffed with chicken, black beans, and cilantro lime rice. They could be made with leftover cooked rice or cooked chicken. Stuff the tortillas with veggies you have in the fridge like lettuce, green onions, or jalapeno slices.”
Instant brown rice
Water as called for on rice box
1/8 tsp. salt
2 c. shredded cooked chicken breast
1 can (15 oz.) Progresso black beans, drained, rinsed
1 c. Muir Glen organic mild salsa
2 tsp. chili powder
1/4 c. chopped fresh cilantro
1 tbsp. lime juice
8 low-fat whole-wheat tortillas (8 in.)
1 c. shredded reduced-fat sharp cheddar cheese
Salsa, if desired
Cook rice as directed on package for two servings, using 1/8 tsp. salt, but omitting butter if called for. Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 c. salsa, and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute. Place cooked rice in large bowl; stir in cilantro and lime juice until well blended. Heat tortillas as directed on package. Spoon about 1/2 c. chicken mixture down center of each tortilla. Top with about 1/4 c. rice mixture and 2 tbsp. cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.
Makes 8 servings.
Recipe provided by Betty Crocker