Skillet Chicken Burritos

Name: Skillet Chicken Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 cup reduced-fat sour cream; 1/4 cup chopped fresh cilantro; 2 tablespoons chopped pickled jalapeno slices; 2 teaspoons chopped onion; 2 teaspoons Dijon mustard; 1 teaspoon grated lime zest; BURRITOS:; 2 cups cubed cooked chicken breast; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 cup shredded reduced-fat cheddar cheese; 1/4 teaspoon salt; 8 whole wheat tortillas (8 inches), warmed; Cooking spray; Salsa, optional

This is a go-to dish when I'm in a rush to make dinner. Preparing them in the skillet not only saves time, it gives the burritos a crispy outside and ooey-gooey inside. —Scarlett Elrod, Newnan, Georgia

Ingredients

1 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapeno slices
2 teaspoons chopped onion
2 teaspoons Dijon mustard
1 teaspoon grated lime zest
BURRITOS:
2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 cup shredded reduced-fat cheddar cheese
1/4 teaspoon salt
8 whole wheat tortillas (8 inches), warmed
Cooking spray
Salsa, optional

Directions

In a small bowl, combine the first six ingredients. In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup sour cream mixture. Spoon 1/2 cup chicken mixture on each tortilla. Fold sides and ends over filling and roll up. Spritz both sides with cooking spray.
In a large nonstick skillet or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown. Serve with remaining sour cream mixture and salsa if desired.

Nutrition Facts

1 burrito with 1 tablespoon sour cream mixture (calculated without salsa): 349 calories, 10g fat (4g saturated fat), 46mg cholesterol, 770mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Originally published as Skillet-Grilled Burritos in Healthy Cooking August/September 2012

Reviews

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Average Rating:

Igraine32

Oct 23, 2014

Everyone loved these, but I only give 4 stars because the recipe as written does need some doctoring. I could see how these would have been bland had I not added chili powder, and garlic powder to the sour cream sauce.
mjlouk

May 27, 2014

I thought this was kind of bland. Maybe some taco seasoning to kick it up.
KamiButton

Jun 29, 2013

This was a fast and easy work night supper. I used a frozen corn and black bean mix. My family loved it, it was a great change from our traditional taco night.
ahmom

Oct 26, 2012

I'll form these into quesadillas next time.
ahmom

Oct 26, 2012

I'll form these into quesadillas next time.
soul2lane

Oct 25, 2012

This is such an excellent recipe! I've made it 3 times in the last month. Since I didn't have all the ingredients, and I don't like cilantro, I left out the cilantro and Dijon mustard, and substituted lime peel for lime juice. I used Carb Smart tortillas (23g fiber) and was amazed. Such a great recipe!!!
jwd715

Jul 23, 2012

Simple and so delicious!