Description
A delicious and nutritious high protein chicken burrito packed with lean chicken, black beans, brown rice, and fresh vegetables, perfect for a satisfying and healthy meal.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into small strips
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1/2 cup fresh corn kernels
1/4 cup chopped fresh cilantro
4 large whole wheat tortillas (10-inch)
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup plain Greek yogurt
1 lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
Add chicken strips to the skillet and season with cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Cook the chicken, stirring occasionally, until fully cooked and no longer pink inside, about 8-10 minutes.
Stir in the black beans, corn kernels, and cooked brown rice. Cook for an additional 2-3 minutes until heated through.
Remove the skillet from heat and stir in chopped cilantro.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Divide the chicken and rice mixture evenly among the tortillas, placing it in the center of each.
Sprinkle each with shredded cheddar cheese and add a dollop of plain Greek yogurt on top.
Fold in the sides of each tortilla and roll tightly to form a burrito.
Serve immediately with lime wedges on the side for squeezing over the burrito.
- Prep Time: 15 minutes
- Cook Time: 20 minutes