Directions:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, carrot, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes.
- Stir in the beans, corn, cheese and salsa and cook until heated through and the cheese melts, about 2 minutes.
- Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
- Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito-style and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.51 Kcal (1087 kJ) | ||
| Calories from fat | 65.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 11% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 659.15mg | 27% | |
| Potassium | 505.04mg | 11% | |
| Total Carbs | 29.67g | 10% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 20.22g | 40% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.76 Kcal (564 kJ) | ||
| Calories from fat | 33.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 11% | |
|---|---|---|---|
| Cholesterol | 23.16mg | 15% | |
| Sodium | 342.28mg | 27% | |
| Potassium | 262.26mg | 11% | |
| Total Carbs | 15.41g | 10% | |
| Sugars | 1.63g | 13% | |
| Dietary Fiber | 1.76g | 14% | |
| Protein | 10.5g | 40% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 7% | |
| Calcium | 20.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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