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Skillet-Grilled Burritos

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 20 mins
Cook time 8 mins
Yield Makes 8 servings

Ingredients

  • 2 cups chopped cooked chicken breast
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (11-oz.) can yellow corn with red and green bell peppers, drained
  • 1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese
  • Creamy Cilantro-Jalapeño Sauce
  • 8 (8-inch) soft taco-size whole wheat flour tortillas, warmed
  • Vegetable cooking spray
  • Salsa

Nutrition Information

  • calories 342
  • caloriesfromfat 0.0 %
  • fat 10.3 g
  • satfat 4.4 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 23.2 g
  • carbohydrate 37.2 g
  • fiber 4.6 g
  • cholesterol 40 mg
  • iron 2.3 mg
  • sodium 612 mg
  • calcium 119 mg

How to Make It

  1. Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeño Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.

  2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining Creamy Cilantro-Jalapeño Sauce.

  3. Note: Nutritional analysis includes 2 1/2 Tbsp. sauce.