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Chicken burritos

March 20, 2019

Recipe

Chicken burritos are a cinch to put together when you have leftover chicken on hand.

Serves 4

Beans stand in for cheese, which is high in sodium. Check labels to find whole-wheat wraps with the lowest amount of sodium.

In a large skillet over medium-high heat, add oil and saute peppers, celery, onion and cumin until lightly brown, about 10 to 15 minutes. Add tomatoes, oregano and garlic. Continue to saute until tomatoes blister and break open, about 5 to 10 minutes. Transfer contents to a blender and puree until desired consistency.

Pull apart breast meat from chicken and divide among tortillas. Top with beans, cabbage and sauce. Roll up and enjoy.

1 teaspoon oil
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 ribs celery, chopped
1 yellow onion, chopped
2 tablespoons cumin seed
1 pint (2 cups) grape tomatoes 2 tablespoons fresh oregano
2 cloves garlic, chopped
8 ounces cooked chicken breast meat
4 whole-wheat tortillas (10-inch diameter)
1/2 cup canned (no-salt-added) black beans, drained and rinsed
2 cups shredded green cabbage

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 2 Grains and grain products 2 Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 2 Meat and meat substitutes Milk and milk products 2 Nonstarchy vegetables 2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

2 Carbohydrates Fats Fruits 1 Protein and dairy Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 286 Calories 38 g Total carbohydrate 41 mg Cholesterol 9 g Dietary fiber 3 g Monounsaturated fat Potassium 20 g Protein 1 g Saturated fat 1 burrito Serving size 382 mg Sodium 6 g Total fat