Skillet Grilled Burritos
Marilyn Paterson
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
- 1 cup light sour cream
- 1/2 cup loosely packed fresh cilantro leaves, chopped
- 2 tablespoons diced pickled jalapeño peppers
- 2 teaspoons chopped yellow onion
- 2 teaspoons Dijon mustard
- 1 teaspoon lime zest
directions
Burritos
- 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.
Creamy Cilantro-Jalapeño Sauce
- 1
Stir together all ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to 2 days.
- 2
Makes 1 1/4 cup. 43 calories per 2 1/2 tbsp.
notes
342 calories per burriot (includes 2 1/2 tbsp sauce)
Source: SL - February 2009
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews