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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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I got this out of a magazine awhile back. Very good and healthy to boot! Ingredients:
2 cups cooked chicken breasts, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can corn, with red and green peppers, drained |
1 cup shredded cheddar cheese |
8 flour tortillas, 8-inch whole wheat, warmed |
salsa |
1 cup light sour cream |
1/2 cup cilantro, chopped |
2 tablespoons pickled jalapeno peppers, chopped |
2 teaspoons yellow onions, chopped |
2 teaspoons dijon mustard |
1 teaspoon lime zest |
Directions:
1. Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeno Sauce(recipe follows). Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.
2. Coat a hot griddle with cooking spray. Cook burritos, in batches on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining sauce.
3. Creamy Cilantro-Jalapeno Sauce:.
4. Stir together all ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to 2 days.
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