Using store-bought roasted chicken and frozen brown rice (or quinoa!) means these tasty burritos can be assembled in about 15 minutes. To reheat the burritos, pop them into a 350°F oven for 10 to 15 minutes.
Heat oil in a large skillet over medium-high heat. Add onion and corn (no need to thaw it), and cook, stirring occasionally, until corn begins to brown, about 8 minutes. Add chicken and rice, and cook until heated through. Remove from heat and stir in salsa and sour cream.
Line tortillas with spinach leaves and spoon about 2/3 cup chicken mixture down the middle of each. Fold in top and bottom and roll up.
Per Serving:500 calories (110 from fat), 12g total fat, 4g saturated fat, 40mg cholesterol, 840mg sodium, 77g carbohydrates, (10 g dietary fiber, 5g sugar), 24g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.