chicken burrito


4 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 351.0
  • Total Fat: 13.0 g
  • Cholesterol: 74.6 mg
  • Sodium: 876.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 30.9 g

View full nutritional breakdown of chicken burrito calories by ingredient
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Submitted by: L2RUN13

Number of Servings: 1


    low fat/low sodium chicken broth
    skinless boneless chicken breast
    1 tsp garlic
    1 tsp red pepper flakes

    flour tortillas
    green enchilada sauce
    chopped green chili
    fat free cream cheese
    pepper jack cheese
    3 oz shredded chicken
    shredded cheese


1. bring chicken breast to a boil in low sodium chicken broth, garlic and red pepper flakes then simmer on low for 2 hours.

2. cool chicken then shred with a fork. store with some of the broth for moisture.

Build your burrito

1. pre-heat oven to 410F
2. warm flour tortilla (20 sec in mic)
3. spread 1 tsp of fat free cream cheese, tsp of green chillis, slice of pepper jack cheese and 3 oz of shredded chicken on tortilla. fold ends and the roll into burrito. Place on cooking sheet or pizza stone spray with Pam.
4. bake for 18 minutes or until crispy
5. spoon tablespoon of green enchilada sauce on top with shredded cheese and bake for 8 more minutes or until cheese has melted.

2 chicken breast shredded should make about 4 large burritos.

Number of Servings: 1

Recipe submitted by SparkPeople user L2RUN13.


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Member Ratings For This Recipe

  • I made this tonight and my husband loved it, next time I I'll use no cream cheese because I couldn't taste it and will try it with some of the cheeses on the top, also will mix some of the chicken broth into the enchilada sauce and the meat because I've done that in the past and it's good. Yummy! - 9/23/10

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  • I skipped the cream cheese (didn't have any) and used crumbled mexican cheese. No green enchilada sauce either. I added a dollup of reduced fat sour cream & guacamole on top along w/ tomatoes lettuce and more cheese. Delicious, but I'd like to try this exact version too. Thanks for sharing! - 7/29/08

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