Burritos are fantastic fun to make and you can vary the ingredients try black beans instead of pinto beans and use turkey instead of chicken.
Ingredients
- 1 tbsp olive oil
- 8 oz (225 g) skinless, boneless chicken breasts, cut into strips
- 4½ oz (125 g) sweetcorn kernels
- 3½ oz (100 g) canned pinto beans, drained and rinsed
- 3½ oz (100 g) ready-to-eat quinoa
- 2 tsp hot chilli sauce
- 1 lime juice
- 3½ oz (100 g) light soft cheese with garlic and herbs
- 3½ oz (100 g) white cabbage, thinly shredded
- 4 wholemeal tortillas
- ¾ oz (20 g) fresh coriander leaves
- pepper
How to Make It
Heat the oil in a non-stick frying pan over a high heat. Add the chicken to the pan and stir for 1–2 minutes, or until golden. Stir in the sweetcorn and beans and cook until the corn is slightly browned.
Add the quinoa, chilli sauce, lime juice, soft cheese, cabbage and pepper to taste. Cook, stirring, over a medium–high heat for a few minutes, until the cheese is melted.
Divide the mixture between the tortillas, sprinkle over the coriander and roll up. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 361 kcal Calories from Fat: 113.4 kcal |
|
% Daily Value*
|
| Total Fat 12.6 g 36% |
Saturated Fat 4.1 g 21% |
Trans Fat 0.0 g |
carbohydrates 39.2 g 30% |
Dietary Fiber 6.2 g 16% |
Sugars 4.6 g 5% |
Protein 22.1 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |