 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans) and protein (chicken, beans). A chicken burrito with the full-fat works can tip the scales at nearly 600 calories and 31 fat grams. To slim it down, we stuffed it with all-white-meat chicken, less cheese and nonfat sour cream. We also rolled it in a whole-wheat tortilla for extra fiber. Ingredients:
1 small onion, chopped |
2 small cloves garlic, peeled and minced |
2 tsp vegetable oil |
12 oz boneless, skinless chicken breasts, cut into 2-inch strips |
1 can (12 oz) black beans, rinsed and drained |
1 1/2cups hot salsa |
1/2 tsp chili powder |
6 whole-wheat tortillas (8 inches each) |
3/4 cup cheddar, shredded |
6 cups fresh spinach, shredded |
1/2 cup nonfat sour cream |
Directions:
1. In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa, and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp cheddar. Fold each into burrito. Serve with 1 cup spinach, salsa, remaining cheese, and sour cream.
2. Nutritional analysis per serving: 330 calories, 9 g fat (3.5 g saturated fat) Nutritional analysis provided by Self
|
|