Chicken Burritos

Name: Chicken Burritos
Yield: 4 servings
Ingredients: 1 1 small onion, chopped; 1 2 small cloves garlic, peeled and minced; 1 2 tsp vegetable oil; 1 12 oz boneless, skinless chicken breasts, cut into 2-inch strips; 1 1 can (12 oz) black beans, rinsed and drained; 1 1 1/2cups hot salsa; 1 1/2 tsp chili powder; 1 6 whole-wheat tortillas (8 inches each); 1 3/4 cup cheddar, shredded; 1 6 cups fresh spinach, shredded; 1 1/2 cup nonfat sour cream

From the kitchen of Carly

Tender chicken simmered with black beans and chili spice fills these whole-wheat burritos. Melted cheddar holds everything together while fresh spinach adds clean crunch on the side. Quick weeknight dinner that tastes like you actually tried.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small onion, chopped
12 small cloves garlic, peeled and minced
12 tsp vegetable oil
112 oz boneless, skinless chicken breasts, cut into 2-inch strips
11 can (12 oz) black beans, rinsed and drained
11 1/2cups hot salsa
11/2 tsp chili powder
16 whole-wheat tortillas (8 inches each)
13/4 cup cheddar, shredded
16 cups fresh spinach, shredded
11/2 cup nonfat sour cream

Instructions

In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa, and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp cheddar. Fold each into burrito. Serve with 1 cup spinach, salsa, remaining cheese, and sour cream.