*Serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream.
Calories 287, Protein 25g, Total Fat 8.5g, Carbs 25g, Fiber 3g
3/4 lb chicken breast tenders, cut into 1-inch pieces
1/2 cup pre-chopped onion
1 1/2 tsp chili powder
1/2 tsp ground cumin
salt & peper to taste
2 tsp canola oil
1/2 cup low-sodium black beans, rinsed and drained
1 tbps minced garlic
2 (10-inch) flour tortillas
1/4 cup shredded Monterey Jack cheese
1/2 cup pico de gallo
1/4 cup low-fat sour cream
Combine first 5 ingredients in a bowl; toss well.
Heat a large skillet over medium-high heat. Add oil; swirl to coat.
Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally.
Add beans and garlic; cook 2 minutes or until heated, stirring frequently.
Divide chicken mixture evenly among tortillas.
Top each burrito with 2 tablespoons cheese. Roll up each burrito.
Heat a large skillet over medium-high heat.
Coat both sides of burritos evenly with cooking spray.
Place burritos in pan; cook 2 minutes on each side or until browned.
Cut burritos in half. Top with pico de gallo and sour cream.