Chicken Burritos
- Number of Servings: 8
Ingredients
Chicken Breast, no skin, 2 unit (yield from 1 lb ready-to-cook Cabbage, fresh, 1 cup, shredded *Sauce, Pace Picante Sauce, 6 serving *Rosarita Black Bean Refried Beans, 1 cup Cheddar or Colby Cheese, Low Fat, 2 cup, diced *Naturally Yours Fat Free Sour Cream, 4 tbsp *Lawry's Taco Seasoning, 4 tsp Water, tap, 1 cup (8 fl oz) Spinach, fresh, 12 leaf *Mission Carb Balance Burrito size - 1 flour tortilla, 8 serving Peppers, sweet, red, raw, sliced, 1 cup Broccoli, cooked, 1 cup, chopped **for a real twist use flavored feta cheese****for a sweet and spicy taste add some brown sugar, approx 1c to simmering meat mixture**
Boil Chicken and shred when cooled set aside.
Saute' bell bepper and broccoli until slightly tender. Add chicken, taco seasoning and water. Bring to slight boil to absorb moisture.
Warm refried beans.
Preparation:
Warm tortillas, spread beans on one side of tortilla, lay spinach leave down, add chicken mixture, cheese, cabbage and sour cream.
Fold. If tortilla is too full, fold taco style.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KFOX05.
Saute' bell bepper and broccoli until slightly tender. Add chicken, taco seasoning and water. Bring to slight boil to absorb moisture.
Warm refried beans.
Preparation:
Warm tortillas, spread beans on one side of tortilla, lay spinach leave down, add chicken mixture, cheese, cabbage and sour cream.
Fold. If tortilla is too full, fold taco style.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KFOX05.
Nutritional Info Amount Per Serving
- Calories: 208.3
- Total Fat: 4.9 g
- Cholesterol: 17.2 mg
- Sodium: 740.6 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 9.8 g
- Protein: 18.1 g
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