Roasted Chicken Burritos with Corn and Black Beans

Name: Roasted Chicken Burritos with Corn and Black Beans
Yield: serves 4
Ingredients: Four 9-inch low-carb tortillas, such as La Tortilla Factory; 2 cups shredded skinless breast meat from a rotisserie or roast chicken; 2/3 cup canned black beans, rinsed and drained; 1 cup corn salsa, such as Salpica Corn and Black Bean Salsa; 1/3 cup chopped fresh cilantro; 1 cup shredded romaine lettuce; 3 ounces (3/4 cup) 75% reduced-fat cheddar cheese, such as Cabot, shredded; 1/2 cup 2% Greek yogurt

December 9, 2011

Although white rice is always included in the fast-food version of this dish, I left it out here. It would have added about 100 calories per serving, and these burritos are really good without it—even better, I think. If you can’t find corn salsa, buy fresh refrigerated salsa and stir in some low-sodium canned corn.

Recipe notes

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