Instant white rice >
Instant brown rice
2 cups shredded cooked chicken >
2 cups shredded cooked chicken breast
8 flour tortillas >
8 low fat whole wheat tortillas
1 1/2 cups shredded cheddar cheese >
1 cup reduced-fat shredded sharp cheddar cheese
Nutritional Highlights
400 (before)
240 (after)
14 g (before)
8 g (after)
880 mg (before)
430 mg (after)
Instant brown rice
Water as called for on rice box
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Muir Glen® organic mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 low-fat whole wheat tortillas (8-inch)
1 cup shredded reduced-fat sharp Cheddar cheese
Salsa, if desired
1
Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
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2
Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
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3
Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
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4
Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.
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Nutritional Information
1 burrito:
Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 430mg; Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 1g); Protein 18g
% Daily Value
Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 10%
Exchanges
2 Lean Meat, 0 Medium-Fat Meat, 1/2 Fat
Carbohydrate Choices
1 1/2
