Heart-Healthy Chipotle Chicken Burrito
Elevate your meal prep with this *Heart-Healthy Chipotle Chicken Burrito*, a flavorful twist on a classic favorite that balances bold taste with nutritious ingredients. Juicy, marinated chicken infused with smoky chipotle peppers, zesty lime, and aromatic spices takes center stage, complemented by fluffy quinoa cooked in low-sodium chicken broth for a wholesome boost. Whole wheat tortillas wrap it all together with fresh toppings like creamy avocado, crisp romaine lettuce, juicy tomatoes, and a sprinkle of reduced-fat cheese. Perfect for a quick weeknight dinner or a satisfying lunch, this burrito is a guilt-free indulgence packed with protein, fiber, and vibrant Southwestern flavors. Embrace healthy eating without sacrificing flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Quinoa
- 2 cups Low-sodium chicken broth
- 4 pieces Whole wheat tortillas
- 1 medium Sliced avocado
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Sliced red onion
- 0.75 cup Reduced-fat shredded cheese
- 1 medium Chopped tomatoes
- 2 cups Romaine lettuce
Instructions
Place the chicken breast in a shallow dish. In a small bowl, mix together the chipotle peppers, olive oil, minced garlic, lime juice, cumin, coriander, salt, and black pepper. Pour the mixture over the chicken and let it marinate for at least 15 minutes.
While the chicken is marinating, rinse the quinoa under cold water. In a medium pot, bring the low-sodium chicken broth to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble the burritos, place 1/4 cup of cooked quinoa on each tortilla. Top with sliced chicken, avocado slices, cilantro, red onion, shredded cheese, chopped tomatoes, and romaine lettuce.
Fold in the sides of the tortilla and roll from the bottom to form a burrito. Cut in half and serve immediately.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 6129 mg | 266% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 19.6 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1095 mg | 84% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4133 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
