If you’re looking to spice up your lunches while keeping the calories in check, try this tasty Chicken burrito recipe!
2 teaspoons extra-virgin olive oil or avocado oil
½ cup chopped red onion
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed
½ cup water
1 tablespoon chipotle spice
2 cups shredded cooked chicken
2 cups chopped kale
1 cup reduced-fat cheddar cheese
2 tablespoons chopped fresh cilantro
½ teaspoon grated lime zest
1 tablespoon fresh lime juice
¼ teaspoon salt
4 (8 inch) whole-wheat tortillas
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring often, until the onion starts to soften, about 2 minutes.
Add beans, water and chipotle; bring to a simmer, mashing slightly with the back of a spatula.
Stir in chicken and kale; cook until thickened, 1 to 2 minutes.
Remove from heat. Stir in Cheddar, cilantro, lime zest, lime juice and salt.
Spread 3/4 cup filling on the bottom third of each tortilla, then roll tightly, burrito-style. Individually wrap the burritos tightly in foil and serve. Any leftover burritos can be placed in a ziplock baggie and placed in the freezer.
Serving Size: 1 Burrito
dietary fiber: 0.7g
saturated fat: 2.4g