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Chicken & Bean Burritos

Chicken & Bean Burritos

Date added: December 17, 2007

  • Servings: 12 change
  • Calories per serving: 350
  • Prep time: 5
  • Cook time: 5

Ingredients

  • 2 pound chicken breast, 2 halves
  • 15 fluid ounce beans, pinto in chili sauce
  • 16 fluid ounce salsa, chipotle, chunky
  • 12 tortillas, whole wheat warmed *
  • 1 cup monterey jack cheese (4 oz.) shredded
  • 4 cup lettuce, iceberg, shredded
  • 3 cup tomatoes chopped
  • 1 cup sour cream, light

Recipe Method

1. In a 3 1/2-quart slow cooker combine chicken and undrained beans. Pour salsa over all.

2. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

3. Using a slotted spoon, transfer chicken to a cutting board. Using 2 forks, gently separate chicken into thin shreds. Using a potato masher, mash beans slightly in cooker. Return chicken to cooker, stirring to mix.

4. Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold-in opposite sides just until they meet. Roll up from the bottom. Serve with lettuce, tomatoes and sour cream.

Note: To warm tortillas, wrap them in white, microwave-safe paper towels; heat for 15 to 30 seconds or until they are softened. (Or wrap in foil and heat in 350 F. oven for 10 to 15 min.)

Nutritional Facts

Per serving% Daily Value*
Calories 35018%
Fat 9g14%
Cholesterol 61mg20%
Sodium 692mg 29%
Carbohydrates 37g18%

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