Skillet-Grilled Burritos

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Yield: Makes 8 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 0.0%
  • Fat: 10.3g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.2g
  • Carbohydrate: 37.2g
  • Fiber: 4.6g
  • Cholesterol: 40mg
  • Iron: 2.3mg
  • Sodium: 612mg
  • Calcium: 119mg

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

Preparation

  1. 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. 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.
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