Burrito with chicken and Verde sauce recipe - ReCiPes
Stock Foto Burrito with chicken stuffing and verde sauce

These light and healthy Mexican-style burritos are filled with rich fillings from grated white beans, chopped grilled chicken, juicy salad, slices of tender avocado and chopped hot jalapenos. Everything is wrapped in whole-grain tortilla, and the burrito is served with green tomato salsa and low-fat dipping yogurt. It turns out satisfying, juicy, healthy and very tasty. And thanks to the use of purchased grilled chicken and canned white beans, burritos are quickly cooked.

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Nutrition value of one portion:

Calories 410, total fat fifteen g. saturated fats 2 g. squirrels 23 g. carbohydrates 46 g. cellulose 9 g. cholesterol 35 mg., sodium 750 mg., sugar 0 g.

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Time: 35 minutes
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 4 tsp olive oil
  • 1 small onion, diced
  • 2 cloves, minced garlic
  • 0.5 tsp ground zira
  • 1 can (425 g) canned lightly salted white beans, rinse
  • 0.5 tbsp. lightly salted chicken stock
  • 0.5 tsp + another pinch of salt
  • 2 tbsp. chopped romano salad (about 3 large leaves)
  • 1/3 Art. fresh cilantro leaves
  • 2 tsp freshly squeezed lime juice
  • 4 whole grain wheat tortillas (approximately 22 cm in diameter)
  • 2 tbsp. chopped grilled chicken, skinless (breast and thighs)
  • 1 jalapeno pod, chopped into small cubes
  • Half ripe avocado, thinly sliced
  • 0.5 tbsp. tomato salsa
  • 0.5 tbsp. low fat greek yogurt



Recipe preparation:

  1. In a medium-sized frying pan, heat 2 tsp. olive oil. Add onions and fry for about 3 minutes. Add garlic and zira and cook another 30 seconds. Add beans, broth and 0.5 tsp. salt and cook to warm the beans, about 2 minutes. Transfer to a food processor and beat until smooth.
  2. Mix in a bowl chopped lettuce, cilantro, the remaining 2 tsp. olive oil, lemon juice, a pinch of salt and a little freshly ground black pepper.
  3. Wrap the tortillas in a paper towel and heat in the microwave for 30 seconds.
  4. To pick up a burrito, put 1/3 tbsp. bean puree in the center of a warm tortilla. Sprinkle about 2 tsp. jalapenos. Top with 0.5 tbsp. chopped chicken, then – 0.5 tbsp. salad mixture and 2 slices of avocado. Wrap a burrito. Repeat the same with the remaining tortillas.
  5. Serve burrito with salsa and dipping yogurt.
    Excellent source: dietary fiber, niacin, protein, thiamine, vitamin A, vitamin C, vitamin K

    Good source: folic acid, iron, magnesium, phosphorus, potassium, riboflavin, selenium, vitamin B6, zinc

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