Low Fat Classic Tortilla Burrito
Savor the wholesome flavors of a *Low Fat Classic Tortilla Burrito*—a satisfying and nutritious twist on a Mexican-inspired favorite! This recipe combines tender, seasoned chicken breast, sautéed red bell peppers and onions, and hearty black beans, all wrapped in soft whole wheat tortillas. With the added crunch of fresh iceberg lettuce, a touch of low-fat cheddar cheese, and a dollop of zesty salsa, this dish delivers bold flavors while keeping it light. Ready in just 35 minutes, it's a perfect option for busy weeknights or meal prep, offering a high-protein and fiber-rich meal that's both delicious and guilt-free. Ideal for anyone seeking a healthy burrito recipe or a low-fat dinner idea, this dish strikes the perfect balance between wholesome, easy, and flavorful!
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Recipe Information
Ingredients
- 1 cup Cooked chicken breast
- 4 pieces Whole wheat tortillas
- 1 large Red bell pepper
- 1 medium Onion
- 1 cup Black beans
- 0.5 cup Low-fat shredded cheddar cheese
- 0.5 cup Salsa
- 2 cups Iceberg lettuce
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by slicing the red bell pepper and onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sliced bell pepper and onion to the skillet, sautéing them for 5-7 minutes until they are tender and slightly caramelized.
While the vegetables are cooking, shred the cooked chicken breast into bite-sized pieces.
Once the vegetables are done, add the shredded chicken to the skillet.
Season the chicken and vegetable mixture with paprika, ground cumin, garlic powder, salt, and black pepper.
Stir everything together and cook for an additional 3-5 minutes until the chicken is heated through.
Meanwhile, warm the whole wheat tortillas by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 5 minutes.
Rinse and drain the black beans.
Chop the iceberg lettuce into thin pieces.
To assemble the burritos, lay each warm tortilla on a flat surface.
Evenly divide the chicken and vegetable mixture among the tortillas.
Top each with 1/4 cup of black beans and a generous portion of chopped lettuce.
Sprinkle a small amount of low-fat cheddar cheese over the top and add a dollop of salsa.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.
Serve immediately or wrap the burritos in aluminum foil to keep them warm for later.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 25.9 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1752 mg | 37% | |
*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.
