Chicken and Bean Burrito
Make this Tex-Mex meal with lean chicken or turkey, chili peppers and a hint of lime.
Makes 6 servings
This healthy burrito calls for lean chicken or turkey, low-fat cheese and 10-inch, whole-wheat tortillas (opposed to the 13-inch white-flour tortillas served at many restaurants). Serve with a zesty Guacamole or plain non-fat yogurt, if desired.
1 Tablespoon canola oil
1 medium onion, sliced
2 cloves minced garlic
2 to 3 teaspoons chili powder
1 small (4 oz.) container green chili peppers (mild or hot)
1 can (15 oz.) diced tomatoes
2 Tablespoons lime juice
4 cups shredded turkey or chicken (leftover or rotisserie)
1 can (15 oz.) pinto beans, rinsed and drained
3/4 cup low-fat grated cheese, Monterey Jack or mozzarella
2 cups shredded lettuce
6 10-inch whole-wheat tortillas/wraps
Heat oil in a large pan. Over medium heat, add onion and garlic and cook until soft, about 2 to 3 minutes. Stir in chili powder and green chili peppers. Add tomatoes and lime juice and bring to a boil. Reduce heat to a simmer and cook another 15 to 20 minutes. Stir in turkey or chicken and beans and heat through, another 3 to 4 minutes. Divide the mixture evenly among tortillas. Top with cheese and lettuce. Roll and serve.
Variation: Serve turkey mixture over 1/2 cup of brown rice instead of in a tortilla and add the cheese and lettuce to the rice mixture.
|Saturated fat||1 g|
Updated April 30, 2012