Baked chicken burritos
6
Points®
Total time: 39 min • Prep: 15 min • Cook: 24 min • Serves: 4 • Difficulty: Easy
These delicious chicken baked burritos come together in under an hour and feature a medley of veggies, from chopped green peppers to zucchini, corn, and onions. The filling is also flavored with a savory and slightly spicy mixture of yogurt, cumin, and chili powder. The burritos are a reduced-calorie version of the classic that you'll find yourself making again and again. In order to up the protein, feel free to add some cheese to these burritos if you like, using ⅓ cup shredded fat-free cheddar rolled into each burrito; just keep in mind that this will affect the nutritional value of the recipe.
Ingredients
Canola oil
1 tsp
Green bell pepper
1 medium, chopped
Uncooked zucchini
1 medium, chopped
Roasted skinless boneless chicken breast
8 oz, diced
Frozen corn
½ cup(s), thawed or fresh
Onion
½ small, minced
Plain fat free yogurt
¼ cup(s)
Ground cumin
¼ tsp
Chili powder
¼ tsp
Table salt
¼ tsp
10" whole wheat tortilla
4 item(s)
Pico de gallo
1 cup(s), or no-salt added salsa
Instructions
1
Preheat oven to 350°F. Spray 9 x 13-inch baking pan with nonstick spray.
2
Heat oil over medium heat in medium nonstick skillet. Add bell pepper and zucchini and cook, stirring, until softened, 3−4 minutes. Transfer to large bowl and stir in chicken, corn, onion, yogurt, cumin, chili powder, and salt.
3
Place one-fourth of chicken mixture in center of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place burritos, seam side down, in baking pan; cover with pico de gallo (or salsa). Bake until burritos begin to brown and filling warms through, 15−20 minutes.
4
Serving size: 1 burrito
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