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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 1 |
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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 |
Directions:
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. 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.
3. Note: Nutritional analysis includes 2 1/2 Tbsp. sauce.
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