Low Fat Chipotle Burrito
Satisfy your cravings with this Low-Fat Chipotle Burrito, a healthy twist on a Tex-Mex classic! Packed with zesty, marinated chicken infused with bold chipotle flavors, this burrito is layered with hearty brown rice, protein-rich black beans, and vibrant veggies like red bell peppers, cherry tomatoes, and cilantro. Wrapped in a wholesome whole wheat tortilla and topped with creamy, low-fat Greek yogurt, it’s a guilt-free way to enjoy a flavorful burrito without sacrificing taste. Perfect for meal prep or a quick family dinner, this recipe is low in fat, high in protein, and brimming with satisfying textures and smoky, tangy goodness. Enjoy a balanced, delicious meal in under an hour!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 pieces Chipotle peppers in adobo sauce
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 cup Brown rice
- 2 cups Chicken broth, low sodium
- 1 cup Black beans, drained and rinsed
- 1 medium Red bell pepper, diced
- 2 stalks Green onion, chopped
- 0.5 cup Cilantro, chopped
- 1 whole Lime, juiced
- 4 large Whole wheat tortillas
- 0.5 cup Low-fat Greek yogurt
- 1 cup Shredded lettuce
- 1 cup Cherry tomatoes, halved
Instructions
Begin by marinating the chicken: In a small bowl, combine the chipotle peppers, olive oil, garlic powder, onion powder, and cumin. Blend together to form a paste.
Rub the chipotle paste over the chicken breast, ensuring it's evenly covered. Let it marinate for at least 15 minutes to absorb the flavors.
While the chicken is marinating, prepare the brown rice. In a saucepan, bring the chicken broth to a boil. Add the brown rice, reduce the heat to low, cover and simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.
Preheat a non-stick skillet over medium heat. Cook the marinated chicken breast thoroughly, approximately 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for a few minutes before slicing it thinly.
In the same skillet, lightly sauté the diced red bell pepper until softened, about 3 minutes.
In a mixing bowl, combine the cooked brown rice, black beans, sautéed red bell pepper, chopped cilantro, lime juice, and chopped green onions. Mix well to incorporate.
Warm the whole wheat tortillas slightly, either in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave for about 20 seconds.
To assemble, lay a tortilla flat and spread about 2 tablespoons of low-fat Greek yogurt in the center. Arrange a portion of sliced chicken, a scoop of the rice and bean mixture, some shredded lettuce, and a few cherry tomato halves.
Fold the sides of the tortilla in and then roll it up from the bottom, tucking the sides in as you go to form a burrito. Repeat the process for the remaining tortillas.
Serve immediately while warm. Enjoy a flavorful, low-fat chipotle burrito!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 31.9 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 614 mg | 47% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3848 mg | 82% | |
*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.
