Low Sodium Cantina Chicken Burrito
Savor the bold flavors of a Tex-Mex favorite with this *Low Sodium Cantina Chicken Burrito*—a heart-healthy twist on a classic dish! Featuring seasoned, oven-baked chicken breast rubbed with aromatic spices like cumin, paprika, and garlic powder, this recipe keeps the sodium in check without sacrificing flavor. The filling is a wholesome combination of fluffy brown rice, low-sodium black beans, vibrant bell peppers, and fresh cilantro, all brightened with a splash of lime juice. Wrapped in a soft whole wheat tortilla and topped with creamy avocado and juicy tomatoes, these burritos are not only packed with nutrients but also incredibly satisfying. Perfect for meal prep or a quick dinner, this low-sodium recipe is ideal for anyone looking to enjoy a flavorful, guilt-free cantina-style meal at home. Keywords: low sodium, cantina chicken burrito, healthy Tex-Mex, whole wheat tortillas, oven-baked chicken.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 can low sodium black beans
- 1 cup brown rice, cooked
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 4 large whole wheat tortillas
- 1 avocado, sliced
- 1 fresh tomato, diced
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix together cumin, paprika, garlic powder, onion powder, and black pepper.
Rub the spice mixture over the chicken breast.
Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear on both sides until browned, about 4 minutes per side.
Transfer the chicken to a baking dish and place in the preheated oven. Bake for 15-20 minutes until the chicken is cooked through and no longer pink in the center.
While the chicken is baking, rinse and drain the black beans.
In a large bowl, combine cooked brown rice, black beans, red bell pepper, green bell pepper, onion, cilantro, and lime juice. Mix well.
Once the chicken is cooked, let it rest for 5 minutes, then slice it into thin strips.
Warm the tortillas in a dry skillet or in the microwave until pliable.
To assemble the burritos, place a portion of the rice and bean mixture in the center of each tortilla, then top with sliced chicken, avocado, and tomato.
Fold the sides of the tortilla over the filling, then roll it up tightly from one end to the other.
Serve immediately, or wrap in foil and keep warm until ready to serve.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 315.6 g | 115% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 25.1 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4899 mg | 104% | |
*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.
