skip-to-main-content
Donate
Why give?

Chicken burritos

These make a quick and easy weeknight supper. The leftovers taste great for lunch.

6 servings / 30 min

Prep 10 min / Cook 20 min

Ingredients
  • 1 tsp (5 mL) olive oil
  • ½ lb (250 g) boneless, skinless chicken breast, diced small
  • ½ tsp (2 mL) chili powder
  • ½ tsp (2 mL) garlic powder
  • ½ tsp (2 mL) onion powder
  • ½ tsp (2 mL) cumin
  • ¼ tsp (1 mL) paprika
  • ½ tsp (2 mL) pepper
  • 1 cup (250 mL) tomatoes, diced
  • ½ cup (125 mL) frozen corn niblets
  • 2 tbsp (25 mL) water
  • 1 cup (250 mL) cooked brown rice
  • 6 tbsp (90 mL) low-fat sour cream
  • 1 cup (250 mL) shredded low-fat cheddar cheese
  • 6 small (6 inch/15 cm) whole grain tortillas
Directions
  1. In a large pot, heat oil over medium heat. Add chicken and cook until no longer pink. About 10 minutes.
  2. Add spices, tomatoes, corn and water and cook for 5 minutes.
  3. Add rice and cook for 5 minutes, stirring frequently.
  4. Add ½ cup (125 mL) of mixture to the middle of a tortilla. Top with 1 tbsp (15 mL) of sour cream and about 2 tbsp (25 mL) of cheese. Roll up and serve.
Nutritional info per serving (1 of 4)
  • Calories: 281
  • Protein: 18 g
  • Total fat: 9 g
    Saturated fat: 4 g
    Cholesterol: 39 mg
  • Carbohydrate: 30 g
    Dietary fibre: 3 g
  • Sodium: 326 mg
  • Potassium: 340 mg

    Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2009.