Monday, October 15, 2012

Skillet Chicken Burritos

These were a tasty supper that we had the other night and they took no time to whip together. Mine kept turning out more black then "browned" on each side so I wasn't happy with that result, but they tasted delicious... I skipped spritzing both sides with cooking spray since that sounded a little gross to me, but I think that might have been why I couldn't get them to brown up. Guess I will be trying that next time since I would definitely make these again!

Skillet Chicken Burritos
(recipe found in Taste of Home - Healthy Cooking)

1 cup (8 ounces) reduced fat sour cream
1/4 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapeno slices
2 teaspoons chopped onion
2 teaspoons dijon mustard
1 teaspoon grated lime peel

2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) mexicorn, drained
1 cup (4 ounces) shredded reduced fat cheddar cheese
1/4 teaspoon salt
8 whole wheat tortillas

In a small bowl, combine the first six ingredients. In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup sour cream mixture. Spoon 1/2 cup chicken mixture onto each tortilla. Fold sides and ends over filling and roll up. Spritz both sides with cooking spray. In a large nonstick skillet or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown. Serve with remaining sour cream mixture and salsa if desired.

Serves: 8
Points: 7 points per 1 burrito with 1 tablespoon sour cream mixture

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