Ingredients: |
Ingredients: 1 Cup cooked Brown Rice
1 Cup Shredded Cooked Chicken
6 7-8 inch Whole Wheat Tortillas
1/2 Cup Canned Refried Beans
2 Tablespoons Water
1/2 Cup Salsa
1/2 Cup Grape Tomatoes, each cut in half
2 Leaves Romaine Lettuce, chopped or cut into shreds
1/4 Cup Shredded Reduced-Fat cheddar Cheese (1 ounce)
Salsa and/or light Sour Cream
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Directions: |
Directions:LET'S MAKE IT!
1. Turn on the oven to 350°F. Spoon rice into one half of the pie plate. Spoon Chicken into the other half of the pie plate. Cover with foil. Wrap tortillas tightly in foil. Put pie plate and tortillas into oven. Bake for 10 to 15 minutes or until heated through.
2. Meanwhile, put Refried Beans and the water in the small saucepan. Stir to mix well. Put pan on burner. Turn burner to medium heat. Cook for 2 to 3 minutes or until heated through. Using the wooden spoon, stir every now and again. Turn burner down to low heat.
3. Use hot pads to remove pie plate and tortillas from oven. Turn off oven. Carefully open tortillas.
4. Layer beans, rice, chicken, the 1/2 cup salsa, the tomatoes, lettuce, and cheese in the center of the bottom half of each tortilla.
5. Fold bottom of each tortilla over filling. Fold in sides of tortilla over filling. Using both hands, roll tortilla away from you to enclose filling. Serve right away. If you like serve with some more salsa and/or sour cream.
Per Burrito: 251 cal., 7g fat (2g sat. Fat), 23 mg chol., 600 mg sodium, 28 g carb., 12 g fiber, 18 g pro. |
This recipe for Balance Beam Burritos is from