Chicken and Bean Burrito |
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Wed, Nov 27, 2019 4:00 AM

Chicken and Bean Burrito

Makes 6 servings



1 Tablespoon canola oil
1 medium onion, sliced
2 cloves minced garlic
2 to 3 teaspoons chili powder
1 small (4 oz.) container green chili peppers (mild or hot)
1 can (15 oz.) diced tomatoes
2 Tablespoons lime juice
4 cups shredded turkey or chicken (leftover or rotisserie)
1 can (15 oz.) pinto beans, rinsed and drained
3/4 cup low-fat grated cheese, Monterey Jack or mozzarella
2 cups shredded lettuce
6 10-inch whole-wheat tortillas/wraps



Heat oil in a large pan. Over medium heat, add onion and garlic and cook until soft, about 2 to 3 minutes. Stir in chili powder and green chili peppers. Add tomatoes and lime juice and bring to a boil. Reduce heat to a simmer and cook another 15 to 20 minutes. Stir in turkey or chicken and beans and heat through, another 3 to 4 minutes. Divide the mixture evenly among tortillas. Top with cheese and lettuce. Roll and serve.

Variation: Serve turkey mixture over 1/2 cup of brown rice instead of in a tortilla and add the cheese and lettuce to the rice mixture.


Nutrition Information

Per Serving
Calories 395

Fat 12 g
Saturated fat 1 g
Cholesterol 138 mg
Protein 39 g
Carbohydrates 38 g
Fiber 7 g
Sodium 650 mg


Updated April 30, 2012

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