I love Mexican food, especially overfilled burritos, but they can be full of hidden calories. I created this recipe for chicken burritos replacing things like flower tortillas with brown rice tortillas and sour cream with Greek yogurt to make a healthy alternative to a traditional Mexican favorite. This is a quick and easy dish that could be made for a weeknight meal or for a fun filled Mexican night!
Ingredients
1 lb white meat chicken breast cut into strips
3-4 large red, green, orange and or yellow pepper strips
Medium onion cut into strips (or ½ tsp onion powder)
2-3 cloves garlic diced (or ½ tsp garlic powder)
2 Tbs olive oil
1 can black or kidney beans (drained and rinsed)
1 Tbs chili powder
To add spice -a dash or more of cayenne pepper and or a jalapeno diced (seeds = extra spice)
6 brow rice tortillas (in the gluten free freezer section) prepared as directed
Toppings- diced avocado, homemade or (100% natural fresh salsa from the produce section) 2% all natural shredded cheese, Non- fat plain Greek yogurt, shredded lettuce, your favorite hot sauce
Directions
In a non- stick pan sauté onions with 1 Tbs olive oil over a medium-low heat until almost tender. Then add in the garlic and all peppers including the jalapeno if you are using them. Cook pepper until tender stirring frequently then remove from the pan. Sauté the chicken over medium until cooked with the remaining olive oil and then add the pepper mixture back into the pan, with the beans and any dried spices. Turn the heat to low and cover to keep warm. Prepare tortillas as well as the toppings. Fill the tortillas with the chicken, beans and pepper mixture as well as your favorite toppings.
Ingredients
1 lb white meat chicken breast cut into strips
3-4 large red, green, orange and or yellow pepper strips
Medium onion cut into strips (or ½ tsp onion powder)
2-3 cloves garlic diced (or ½ tsp garlic powder)
2 Tbs olive oil
1 can black or kidney beans (drained and rinsed)
1 Tbs chili powder
To add spice -a dash or more of cayenne pepper and or a jalapeno diced (seeds = extra spice)
6 brow rice tortillas (in the gluten free freezer section) prepared as directed
Toppings- diced avocado, homemade or (100% natural fresh salsa from the produce section) 2% all natural shredded cheese, Non- fat plain Greek yogurt, shredded lettuce, your favorite hot sauce
Directions
In a non- stick pan sauté onions with 1 Tbs olive oil over a medium-low heat until almost tender. Then add in the garlic and all peppers including the jalapeno if you are using them. Cook pepper until tender stirring frequently then remove from the pan. Sauté the chicken over medium until cooked with the remaining olive oil and then add the pepper mixture back into the pan, with the beans and any dried spices. Turn the heat to low and cover to keep warm. Prepare tortillas as well as the toppings. Fill the tortillas with the chicken, beans and pepper mixture as well as your favorite toppings.
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