Low Fat Cantina Chicken Burrito
Looking for a flavorful yet guilt-free dinner option? This Low Fat Cantina Chicken Burrito packs all the bold flavors of your favorite Tex-Mex meal with a healthy twist! Tender strips of seasoned chicken breast are sautéed with vibrant onions, red bell peppers, and garlic, then combined with hearty black beans, zesty lime juice, and fresh cilantro. Wrapped in a wholesome whole wheat tortilla, each burrito is topped with creamy avocado slices, low-fat shredded cheese, and tangy salsa before being oven-baked to perfection for a slightly crisp finish. Ready in under an hour, this high-protein, low-fat recipe is perfect for a quick weeknight dinner or meal prep. Serve with a side of fresh salsa or a simple green salad for a satisfying, nutritious meal your whole family will love! Keywords: healthy chicken burrito, low fat chicken recipe, Tex-Mex meal prep, oven-baked burrito.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium, chopped Onion
- 1 medium, diced Red bell pepper
- 2 cloves, minced Garlic
- 1 cup, drained and rinsed Canned black beans
- 0.25 cup, chopped Fresh cilantro
- 1 juiced Lime
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 4 large Whole wheat tortillas
- 0.5 cup Low-fat shredded cheese
- 1 small, sliced Avocado
- 0.5 cup Salsa
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil.
Add the chopped onion and diced red bell pepper to the skillet. Sauté until they start to soften, about 5 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Slice the chicken breast into thin strips and add them to the skillet.
Season the chicken with ground cumin, chili powder, and salt. Cook for about 8-10 minutes, or until the chicken is thoroughly cooked and no longer pink.
Stir in the drained and rinsed black beans, fresh cilantro, and lime juice. Cook for another 2-3 minutes to meld the flavors together. Remove from heat.
Place a large whole wheat tortilla on a flat surface. Spoon a portion of the chicken and bean mixture onto the center.
Top with a sprinkle of low-fat shredded cheese, a few slices of avocado, and a spoonful of salsa.
Roll the tortilla tightly into a burrito, folding in the sides as you roll.
Place the burritos seam side down on a baking sheet and bake in the preheated oven for 10 minutes, or until heated through and the tortilla is slightly crisp.
Remove from the oven and let cool slightly before serving.
Enjoy your low fat cantina chicken burrito with a side of fresh salsa or a simple green salad!
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 23.7 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3381 mg | 72% | |
*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.
