Chicken Burrito with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Mission Flour Tortillas Carb Balance - ****The recipe calls for 2 medium size tortillas that are lower in carbs than normal with 11g of fiber for each tortilla. If you want to use a different tortilla, then by all means do so. Its pretty easy to adjust the nutrition information. The tortilla I use are 120 calories per tortilla, 240 for both. This entire recipe is for 2 burritos. Subtract 240 calories from the total and add back whatever the calorie count is for your own tortillas. Tyson's Fajita Chicken Strips - ****One serving (3 oz) of Chicken Strips is all it takes to create two medium-size burritos. Fresh Express Shreds****This is shredded lettuce in the bag. It doesn't even take a full serving to use on these burritos. Pico de Gallo****I purchased from Wal-Mart from the fresh produce cooler but Mexican style Rotel is good, too. Shredded Taco Blend Cheese****I purchased the Wal-Mart branded cheese. You don't have to use it if you don't want to. It'll take 110 calories off of the total I mentioned above. Great Value Brown Rice****I use the Wal-Mart brand, use whatever you like just know that the nutritional facts may be different and those that have labels like "Only takes a minute" or "ready-made" or whatever tend to have less nutritional value versus the typical bagged rice. Cumin, Garlic Powder, Creole Seasoning, Chili Powder****Doesn't matter what brand you use because their spices, and they don't have calories. If you're trying to be healthy and trying to get more out of your food then this is the way to go.
****Read the entirety of the instructions before you try it.****
Heat a skillet thats been sprayed with 0 calorie olive oil.
You want to boil the brown rice first. I like mine kind of mushy so it'll take longer to boil, but you need to put it on at least 20 minutes before you start the Chicken Strips which don't take long. I season my rice with the Zatarain's Creole Seasoning till it taste good for me. I recommend you do the same.
Get a skillet. Put your Chicken Strips in there with the Pico de Gallo. The strips I have are aleady cooked but I put in the skillet in order to give them some color. Make sure you put the cumin and chili powder in here. The recipe calls for 1sp of each but the choice is up to you since it doesn't add calories to the entire mix. The chicken doesn't take any longer than 15 minutes for me, but if you're using uncooked Chicken, then of course you'll end up cooking your chicken first.
While this is going, get the amount of cheese and lettuce you're going to use and set it aside. We trying to have everything finish at the same time so we get everything in the tortilla as hot as possible.
Put the tortillas on a piece of aluminum foil and put it in the oven to warm. Don't cook them or they'll get too hard. If you don't have a warm setting, set it around 200 and watch them. It shouldn't take any longer than 3 minutes.
At some point, the rice, chicken, and tortilla should all be going around the same time. When your chicken is almost done, get your tortillas out and prepare them to be fill.
With the tortilla open up in front in you, put the chicken and pico de gallo in first, then the rice is next, cheese, and last but not least, lettuce. This needs to be put in the middle of the burrito and take into account that you have to roll this when you get finish, so putting too much might cause the tortilla to break. Kind of pack it down a little bit and roll it tucking in the ends as you go. Once you're done, set it on its side where the tortilla closes, and then do the second tortilla the same way.
If you're like me, you might have some rice, cheese, and lettuce leftover, but now you have two chicken burritos with brown rice with almost a full day of fiber and 32g of protein.
Message me if you need to know anything else.
Number of Servings: 2
Recipe submitted by SparkPeople user KALH7338.
Heat a skillet thats been sprayed with 0 calorie olive oil.
You want to boil the brown rice first. I like mine kind of mushy so it'll take longer to boil, but you need to put it on at least 20 minutes before you start the Chicken Strips which don't take long. I season my rice with the Zatarain's Creole Seasoning till it taste good for me. I recommend you do the same.
Get a skillet. Put your Chicken Strips in there with the Pico de Gallo. The strips I have are aleady cooked but I put in the skillet in order to give them some color. Make sure you put the cumin and chili powder in here. The recipe calls for 1sp of each but the choice is up to you since it doesn't add calories to the entire mix. The chicken doesn't take any longer than 15 minutes for me, but if you're using uncooked Chicken, then of course you'll end up cooking your chicken first.
While this is going, get the amount of cheese and lettuce you're going to use and set it aside. We trying to have everything finish at the same time so we get everything in the tortilla as hot as possible.
Put the tortillas on a piece of aluminum foil and put it in the oven to warm. Don't cook them or they'll get too hard. If you don't have a warm setting, set it around 200 and watch them. It shouldn't take any longer than 3 minutes.
At some point, the rice, chicken, and tortilla should all be going around the same time. When your chicken is almost done, get your tortillas out and prepare them to be fill.
With the tortilla open up in front in you, put the chicken and pico de gallo in first, then the rice is next, cheese, and last but not least, lettuce. This needs to be put in the middle of the burrito and take into account that you have to roll this when you get finish, so putting too much might cause the tortilla to break. Kind of pack it down a little bit and roll it tucking in the ends as you go. Once you're done, set it on its side where the tortilla closes, and then do the second tortilla the same way.
If you're like me, you might have some rice, cheese, and lettuce leftover, but now you have two chicken burritos with brown rice with almost a full day of fiber and 32g of protein.
Message me if you need to know anything else.
Number of Servings: 2
Recipe submitted by SparkPeople user KALH7338.
Nutritional Info Amount Per Serving
- Calories: 319.0
- Total Fat: 10.8 g
- Cholesterol: 42.5 mg
- Sodium: 1,262.6 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 13.3 g
- Protein: 19.3 g
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