Photo of Grilled Chicken and Cheese Burritos by WW

Grilled Chicken and Cheese Burritos

Total Time
35 min
20 min
10 min
Cheesy Mexican food gets a delish new fate in thismade over burritos. The addition of goat cheeseand fresh crunchy vegetables really adds a flavour punch.


Smoked paprika

1 tsp(s), (5 ml) smoked

Ground cumin

1 tsp(s), (5 ml)

Table salt

¾ tsp(s), (4 ml)

Black pepper

¼ pinch(es), (1 ml) freshly ground

Uncooked boneless skinless chicken breast

1 pound(s), (450 g)

Cooking spray

2 spray(s)

Canned black beans

15 oz, (425 g) drained and rinsed

Salsa verde

1 tbsp(s), (250 ml) (tomatillo)


¼ cup(s), (60 ml)

Flour tortilla

3 medium, (10-inch)

Fresh spinach

2 cup(s), (500 ml)

Semisoft goat cheese

6 tbsp(s), (90 ml)

Shredded red cabbage

1 cup(s), (250 ml)


  1. In a cup or small bowl, combine paprika, cumin, salt and pepper; spread evenly over chicken. Coat both sides of chicken with cooking spray.
  2. Off heat, coat a large grill pan or outdoor grill with cooking spray. Preheat to mediumhigh heat.
  3. Grill chicken, flipping once, until cooked through, 4–5 minutes per side. Transfer to cutting board; cover loosely with foil and let stand 5 minutes.
  4. Meanwhile, combine beans and 75 ml (1/3 cup) salsa in microwavable mixing bowl; cover with wax paper. Microwave on High until beans are hot; 2 minutes and then stir in cilantro. Warm tortillas according to package directions.
  5. Cut chicken into strips. Put 1 tortilla on a work surface and place 150 ml (2/3 cup) spinach down centre; top with 30 ml (2 Tbsp) cheese, 125 ml (1/2 cup) bean mixture, 250 ml (1 cup) chicken and 75 ml (1/3 cup) cabbage. Fold short sides over filling, then roll up jellyroll style to enclose filling. Repeat with remaining ingredients; cut each burrito crosswise in half and serve with remaining salsa.
  6. Serving size: 1/2 burrito and generous 15 ml (1 Tbsp) salsa