I already made a healthy, hearty quesadilla last week (recipe), so it was only natural to keep going with the stack of uncooked flour tortillas in my fridge.
Ditching the fold for the roll, we opted for chicken burritos with more of the leftover tostada chicken breast (recipe). I had the foresight to leave some of the breasts whole instead of shredding all the meat. I chopped one breast into large chunks and it was enough for four mini-burritos.
The trick to healthy burritos is to reverse the quantities of all the worst stuff with the best stuff. That means more meat and beans, less rice and cheese. Here’s what each burrito looked like:
My burritos had about 2T each of beans and Mexican rice, 1/2 oz. of Oaxaca cheese and 1/4 of a chicken breast. If you’re looking to make Mexican rice at home, here’s a recipe.
I like wrapping the burritos and finishing them on the cook top to make sure they have a bit of a crust. Top each one with 1t each of low-fat sour cream and guacamole (mashed avocado, flavored with a little salt and lime).
It won’t be the hulking beast from the taqueria or Chipotle, but this smaller-sized burrito hits all the right flavor notes and doesn’t leave you feeling carb heavy and bloated.
