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Bell Pepper Chicken Burritos
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 333 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Sodium | 349 mg |
| Total Carbohydrate | 31 g |
| Dietary Fiber | 2.5 g |
| Protein | 22 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Canola oil | 2 teaspoons |
| Chicken breast, cut into ¾ inch pieces | ¼ pound |
| Orange bell pepper, diced | ½ |
| Yellow onion, diced | 1 tablespoon |
| Garlic clove, minced | 1 |
| Dried cilantro | ¼ teaspoon |
| Cumin | ¼ teaspoon |
| Medium tomato, diced | ½ |
| Cheddar cheese, grated | ½ cup |
| Wheat tortillas (7 ½-inch diameter) | 2 |
- Directions
- Preheat oven to 350ÀöF.
- Heat canola oil in a medium to large skillet over medium-high heat. Add chicken, bell pepper, onion, garlic, cilantro, and cumin. Cook, stirring regularly, until chicken is cooked through, about 6-8 minutes. Stir in tomatoes and cheese.
- Portion burrito filling into tortillas, roll tightly, and fold ends under. Place seam-side down, in a small baking dish coated with cooking spray.
- Bake 10-15 minutes, until heated through.
Exchanges
2 very lean meats; 1 high-fat meat substitute; 1.5 starches; 1 fat
Side Suggestions: Avocado Salad
Dice a ½ avocado, ½ orange bell pepper, ½ medium tomato, and 2 tablespoons yellow onion. Combine together in a large bowl. Toss with the juice of ½ a lime, a dash of salt, and pepper to taste. (For ½ of recipe) 102 calories; 9 g carbohydrate; 2 g protein; 8 g fat (1 g sat); 3 g fiber; 87 mg sodium. Exchanges: 2 vegetables; 1 fat.
Refried Beans
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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