Low Sodium Chipotle Chicken Burrito
Elevate your burrito game with this **Low Sodium Chipotle Chicken Burrito**, a flavorful, heart-healthy twist on a classic favorite. Perfectly marinated chicken breasts are infused with smoky chipotle, zesty lime, and aromatic spices, then seared to perfection for a charred, smoky bite. Layered with hearty brown rice, no-sodium-added black beans, sweet corn, creamy avocado, and fresh cilantro-tomato salsa, all wrapped in a wholesome whole wheat tortilla, this recipe delivers bold flavors while keeping sodium levels low. Quick to prepare in just under an hour, this nutritious, high-protein meal is perfect for busy weeknights or meal prep. Whether enjoyed fresh or as a portable grab-and-go option, these burritos are proof that healthy eating doesn’t have to compromise on flavor. Keywords: low sodium recipes, chipotle chicken, healthy burrito, whole grain tortillas, easy meal prep.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 pound) Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground chipotle chili pepper
- 2 tablespoons Fresh lime juice
- 0.5 cup Low sodium chicken broth
- 1 cup Brown rice
- 2 cups Water
- 1 cup Black beans (canned, no sodium added, drained and rinsed)
- 0.5 cup Corn kernels (fresh or frozen)
- 1 medium Avocado
- 0.25 cup, chopped Fresh cilantro
- 2 medium, diced Fresh tomatoes
- 4 large Whole wheat tortillas
- 0.25 teaspoon Freshly ground black pepper
Instructions
Begin by preparing the chicken marinade. In a small bowl, combine olive oil, garlic powder, ground cumin, ground chipotle chili pepper, lime juice, and freshly ground black pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Allow the chicken to marinate for at least 15 minutes while you prepare other ingredients.
In a medium saucepan, bring the low sodium chicken broth and water to a boil. Add the brown rice, reduce the heat to a simmer, cover, and cook for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat a medium skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has developed a nice char. Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
In a large bowl, combine black beans, corn kernels, diced tomatoes, and chopped cilantro.
Prepare the avocado by cutting it in half, removing the pit, and scooping out the flesh. Dice the avocado and add it to the bean-corn mixture.
To assemble the burritos, lay a tortilla flat on a clean surface. Spoon a portion of the cooked rice down the center of the tortilla, followed by a portion of the sliced chicken. Top with the bean-corn-avocado mix.
Fold the sides of the tortilla over the filling and then roll it tightly from one end to the other to form a burrito. Repeat with the remaining tortillas and filling.
Serve the burritos immediately, or wrap them in parchment paper or foil for a convenient grab-and-go meal.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 20.1 g | ||
| Protein | 327.8 g | 656% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 488 mg | 38% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5271 mg | 112% | |
*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.
