Go back Show Images Print

Chicken Burritos

INGREDIENTS

• 1 tsp (5 mL) olive oil
• ½ lb (250 g) boneless, skinless chicken breast, diced small
• ½ tsp (2 mL) chili powder
• ½ tsp (2 mL) garlic powder
• ½ tsp (2 mL) onion powder
• ½ tsp (2 mL) cumin
• ¼ tsp (1 mL) paprika
• ½ tsp (2 mL) pepper
• 1 cup (250 mL) tomatoes, diced
• ½ cup (125 mL) frozen corn niblets
• 2 tbsp (25 mL) water
• 1 cup (250 mL) cooked brown rice
• 6 tbsp (90 mL) low-fat sour cream
• 1 cup (250 mL) shredded low-fat cheddar cheese
• 6 small (6 inch/15 cm) whole-grain tortillas

DIRECTIONS

1. In a large pot, heat oil over medium heat. Add chicken and cook until no longer pink. About 10 minutes.
2. Add spices, tomatoes, corn and water and cook for 5 minutes.
3. Add rice and cook for 5 minutes, stirring frequently.
4. Add ½ cup (125 mL) of mixture to the middle of a tortilla. Top with 1 tbsp (15 mL) of sour cream and about 2 tbsp (25 mL) of cheese. Roll up and serve.

NUTRITIONAL INFO
per serving (1 of 4)

1. In a large pot, heat oil over medium heat. Add chicken and cook until no longer pink. About 10 minutes.
2. Add spices, tomatoes, corn and water and cook for 5 minutes.
3. Add rice and cook for 5 minutes, stirring frequently.
4. Add ½ cup (125 mL) of mixture to the middle of a tortilla. Top with 1 tbsp (15 mL) of sour cream and about 2 tbsp (25 mL) of cheese. Roll up and serve.