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Skinny Chicken Burritos

Skinny Chicken Burritos

This is a quick and easy dinner to prepare on a Friday night - Plus, it’s healthy!! Just be sure to keep an eye on all of your toppings - loading this burrito down will only wind up weighing you down!! Be frugal with the cheese and guacamole - these Skinny Chicken Burritos are delicious even without all of that fat thrown on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 279
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tablespoon olive oil (or peanut oil, if you have it)
  • 1 pound chicken breasts (about 4 large), cut into 1/2 inch cubes
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons flour
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ cup low sodium chicken broth
  • 1 cup skim milk*
  • 1 tablespoon vinegar or lemon juice*
  • 1 can chopped green chiles, drained
  • 2 teaspoons low sodium tomato paste
  • 8 whole wheat tortillas
  • chopped lettuce, tomato, onion, sour cream, salsa, guacamole, refried beans, low-fat cheese (or whatever other toppings you like on your burritos!)

Equipment

  • oven
  • 1 small bowl
  • 1 large skillet
  • 1 bowl
  • 1 13 x 9 baking dish

Method
 

  1. *Place the milk in a small bowl and add the vinegar and lemon juice - then set it aside to “curdle”. This is used as a replacement for buttermilk in this recipe. If you prefer, you can purchase low-fat buttermilk from the supermarket and use 1 cup of that instead - but the replacement has fewer calories and works just as well.*
  2. Preheat the oven to375 degrees. In a large skillet, heat the oil over medium heat for 1 minute; add the chopped chicken and cook, stirring occasionally, until no longer pink on the outside (about 5 minutes). Transfer the chicken to a bowl and set aside.
  3. In the same skillet, cook the onion and garlic until soft (about 5 minutes), then blend in the flour, chili powder and cumin. Cook for 2 minutes, stirring constantly. Stir in the chicken broth, buttermilk replacement, chilies, and tomato paste; reduce the heat to low and simmer for 4 to 5 minutes, or until slightly thickened. Return the chicken to the skillet and stir.
  4. Place a scant 1/2 cup of the chicken mixture on the lower half of the tortilla and roll it up. Place the seam side down in an ungreased 13 x 9 baking dish and drizzle any remaining filling mixture between the rolls.
  5. Bake uncovered for 5 minutes and serve.

Video

Notes

Make-Ahead Tip: Prepare the chicken filling in advance and store it separately in the refrigerator. When you're ready to serve, simply warm it up and assemble your burritos for a quick and convenient meal option.