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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a go-to dish when I'm in a rush to make dinner. Preparing them in the skillet not only saves time, it gives the burritos a crispy outside and ooey, gooey inside. âScarlett Elrod, Newnan, Georgia Ingredients:
1 cup (8 ounces) reduced-fat sour cream |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped pickled jalapeno slices |
2 teaspoons chopped onion |
2 teaspoons dijon mustard |
1 teaspoon grated lime peel |
burritos: |
2 cups cubed cooked chicken breast |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/4 teaspoon salt |
8 whole wheat tortillas (8 inches), warmed |
cooking spray |
salsa, optional |
Directions:
1. In a small bowl, combine the first six ingredients. In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup sour cream mixture. Spoon 1/2 cup chicken mixture on each tortilla. Fold sides and ends over filling and roll up. Spritz both sides with cooking spray.
2. In a large nonstick skillet or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown. Serve with remaining sour cream mixture and salsa if desired. Yield: 8 servings.
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