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| h2u > Health Library |
Bell Pepper Chicken BurritosAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 333 | | Total Fat | 13 g | | Saturated Fat | 4 g | | Sodium | 349 mg | | Total Carbohydrate | 31 g | | Dietary Fiber | 2.5 g | | Protein | 22 g |
| Ingredients | Measures |
|---|
| Canola oil
| 2 teaspoons | | Chicken breast, cut into ¾ inch pieces
| ¼ pound | | Orange bell pepper, diced
| ½ | | Yellow onion, diced
| 1 tablespoon | | Garlic clove, minced
| 1 | | Dried cilantro
| ¼ teaspoon | | Cumin
| ¼ teaspoon | | Medium tomato, diced
| ½ | | Cheddar cheese, grated
| ½ cup | | Wheat tortillas (7 ½-inch diameter) | 2 |
- Directions
- Preheat oven to 350˚F.
- Heat canola oil in a medium to large skillet over medium-high heat. Add chicken, bell pepper, onion, garlic, cilantro, and cumin. Cook, stirring regularly, until chicken is cooked through, about 6-8 minutes. Stir in tomatoes and cheese.
- Portion burrito filling into tortillas, roll tightly, and fold ends under. Place seam-side down, in a small baking dish coated with cooking spray.
- Bake 10-15 minutes, until heated through.
2 very lean meats; 1 high-fat meat substitute; 1.5 starches; 1 fat Dice a ½ avocado, ½ orange bell pepper, ½ medium tomato, and 2 tablespoons yellow onion. Combine together in a large bowl. Toss with the juice of ½ a lime, a dash of salt, and pepper to taste. (For ½ of recipe) 102 calories; 9 g carbohydrate; 2 g protein; 8 g fat (1 g sat); 3 g fiber; 87 mg sodium. Exchanges: 2 vegetables; 1 fat. Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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