Rating: 4.5 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

Kate Parham
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry

Recipe Summary

Yield:
Serves 4 (serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl; toss well.

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  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

  • Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.

Nutrition Facts

287 calories; fat 8.8g; saturated fat 2.6g; mono fat 3.8g; poly fat 1.6g; protein 24.7g; carbohydrates 25.4g; fiber 2.9g; cholesterol 57mg; iron 2.4mg; sodium 499mg; calcium 101mg.
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