Chicken Burritos
Recipe GLPRc13d25b8bc56ac
Tender strips of chicken combined with black beans, salsa, and warm spices, wrapped in whole-wheat tortillas. Topped with fresh spinach, cheddar cheese, and sour cream for a satisfying Mexican-inspired meal.
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Ingredients
1 small onion, chopped
2 cloves garlic, peeled and minced
2 teaspoons vegetable oil
12 ounces boneless, skinless chicken breast, cut into 2-inch strips
1 can (12 oz) black beans, rinsed and drained
1 1/2 cups salsa
1/2 teaspoon chili powder
6 whole-wheat tortillas, 8 inches
3/4 cup shredded cheddar cheese
6 cups fresh spinach, shredded
1/2 cup nonfat sour cream
Directions
Heat vegetable oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic; sauté for 2–3 minutes until the onion becomes translucent and fragrant.
Add the chicken breast strips to the skillet. Cook for 4–5 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining (internal temperature of 165°F).
Stir in the rinsed black beans, 1/2 cup of the salsa, and the chili powder. Simmer for 2 minutes, stirring gently, until the filling is warmed through and flavors are combined.
Place the tortillas between two damp paper towels and microwave on high for 10 seconds to warm and soften them.
Lay a warm tortilla flat on a clean surface. Spoon approximately 1/2 cup of the chicken-bean filling onto the center of the tortilla, leaving a 1-inch border on all sides.
Sprinkle 1 tablespoon of shredded cheddar cheese over the filling on each tortilla.
Fold the left and right sides of the tortilla over the filling, then fold the bottom edge up and tightly roll toward the top to create a burrito. Repeat with remaining tortillas.
Arrange the burritos on serving plates. Top each burrito with approximately 1 cup of fresh shredded spinach, a drizzle of the remaining salsa, an extra tablespoon of shredded cheddar, and a dollop of sour cream. Serve immediately.
