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.
- 2 teaspoons canola oil
- 1 small yellow onion diced
- 1 cup frozen corn kernels
- 2 cups shredded (about 7 ounces) roasted or rotisserie chicken meat
- 1 1/2 cup cooked brown rice
- 1 cup salsa
- 6 tablespoons sour cream
- 6 large whole wheat tortillas heated
- 3 cups baby spinach leaves
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 (10g 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.
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