Low Sodium Bacon Ranch Burrito
Satisfy your cravings with this Low Sodium Bacon Ranch Burrito, a flavorful and health-conscious twist on a beloved classic. Packed with savory low-sodium bacon, tender cooked chicken breast, and creamy avocado, this burrito bursts with satisfying textures and bold flavors. Each bite is complemented by the tangy richness of low-sodium ranch dressing and the wholesome goodness of whole wheat tortillas. With shredded lettuce, diced tomatoes, and low-fat cheddar cheese adding balance and freshness, this easy-to-make recipe is perfect for a quick lunch or dinner. Ready in under 40 minutes, this crowd-pleaser is not just delicious but heart-smart, ideal for anyone seeking a healthier take on comfort food. Keywords: low sodium bacon burrito, healthy ranch burrito, quick dinner recipe, easy whole wheat burrito.
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Recipe Information
Ingredients
- 6 slices Low-sodium bacon
- 4 large Whole wheat tortillas
- 2 cups Cooked chicken breast
- 0.5 cup Low-sodium ranch dressing
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 1 cup Shredded low-fat cheddar cheese
- 1 large Avocado
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.
Add the low-sodium bacon slices to the skillet and cook until crispy, usually about 5 minutes per side. Once cooked, remove from the skillet and place on a paper towel to drain excess oil.
Dice the cooked chicken breast into bite-sized pieces if not already done, and warm them in a microwave or on a skillet for a few minutes.
Slice the avocado in half, remove the pit, scoop out the meat, and slice it thinly.
Warm the whole wheat tortillas on a dry skillet for about 30 seconds on each side, until soft and pliable.
Assemble the burritos by laying a tortilla flat on a clean surface. Start with a portion of the shredded lettuce, followed by a few tablespoons of diced tomatoes.
Crumble 1½ slices of the cooked low-sodium bacon over the lettuce and tomatoes.
Add a ½ cup of the diced chicken to each tortilla, drizzling approximately 2 tablespoons of low-sodium ranch dressing on top.
Sprinkle about ¼ cup shredded low-fat cheddar cheese and distribute a few slices of avocado over the ingredients.
Finish with a dash of black pepper atop each burrito for added flavor, if desired.
Fold in the sides of the tortilla and roll tightly from the bottom to form a burrito.
Repeat the assembly process with the remaining tortillas and fillings.
Serve immediately and enjoy your flavorful low-sodium bacon ranch burrito.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 16.5 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1179 mg | 91% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2515 mg | 54% | |
*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.
