Chicken and Veggie Burritos
large green sweet pepper, cubed
cup coarsely chopped onion (1 large)
cup coarsely chopped celery (2 stalks)
pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
8 ounce bottle green taco sauce
teaspoon instant chicken bouillon granules
teaspoon ground cumin
medium zucchini, cut in half lengthwise
cup uncooked instant rice
9 spinach, chile, or plain flour tortillas, warmed*
cup chopped tomatoes (2 medium)
cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces)
cup sliced green onions (2)
- In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion, and celery. Top with chicken. In a small bowl combine taco sauce, bouillon granules, and cumin. Pour over chicken.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 1/2 to 3 hours. Cut zucchini into 1/2-inch slices. Stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in uncooked rice. Cover and let stand for 5 minutes.
- To serve, divide chicken mixture evenly among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks.
From the Test Kitchen
To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
Nutrition Facts(Chicken and Veggie Burritos)
- Per serving:
- 328 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 59 mg chol.,
- 603 mg sodium,
- 35 g carb.,
- 3 g fiber,
- 4 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet