Quick chicken burritos
Cooked shredded chicken breast
Canned black beans
½ cup(s), rinsed and drained
Cooked long grain brown rice
Shredded reduced-fat Mexican-style cheese
Fat free salsa
2 tbsp(s), chopped (optional)
Low-carb, high-fiber tortilla wraps
2 tortilla(s), (9-inch)
- In medium bowl, combine chicken, beans, rice, cheese, salsa, and cilantro (if using).
- Arrange half of chicken filling down center of each tortilla. Fold in bottom and top of tortilla, then roll up burrito-style.
- Wrap burritos tightly in plastic wrap or foil and refrigerate. Microwave burritos (in plastic or out of foil) on High until heated through, 1 to 2 minutes. Burritos can also be tightly wrapped in foil and frozen for up to 1 month. Remove foil, wrap burritos in paper towel, and microwave on High for 3 to 4 minutes.
- Serving size: 1 burrito