B
ButterSticks
Guest
Ingredients
1 medium green pepper(s), chopped
1 medium zucchini, chopped
6 oz chicken breast, cooked, skinless, cubed
1/2 cup frozen corn kernels, thawed or fresh
1/2 small onion(s), minced
1/4 cup plain fat-free yogurt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp table salt
8 oz tortilla, flour, fat-free, about 4 burrito-size tortillas
1 cup salsa
Instructions
Preheat oven to 350ºF.
In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.
Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.
Place 1/4 of mixture in center of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.
1 medium green pepper(s), chopped
1 medium zucchini, chopped
6 oz chicken breast, cooked, skinless, cubed
1/2 cup frozen corn kernels, thawed or fresh
1/2 small onion(s), minced
1/4 cup plain fat-free yogurt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp table salt
8 oz tortilla, flour, fat-free, about 4 burrito-size tortillas
1 cup salsa
Instructions
Preheat oven to 350ºF.
In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.
Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.
Place 1/4 of mixture in center of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.