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Chicken Burritos

Yield: 8 burritos
Bake 350°F 10 mins Start to Finish 1 hr
Chicken Burritos
Ingredients
  • 1/2  cup  finely chopped plum tomato
  • 1/2  cup  finely chopped, peeled mango
  • 1/4  cup  finely chopped red onion
  • 4  tablespoons  lime juice
  • 3  tablespoons  snipped cilantro
  • 2 - 3  teaspoons  finely chopped, seeded jalapeno pepper
  • 12  ounces  skinless, boneless chicken breast halves
  • 1/2  cup  water
  • 1/4  teaspoon  salt
  • 1/8 - 1/4  teaspoon  ground red pepper
  • 8 6  inches  corn tortillas
  • 1 1/2  cups  shredded romaine or leaf lettuce
  • 1/4  cup  light dairy sour cream
Directions

1. For salsa, in a medium bowl combine the tomato, mango, red onion, 2 tablespoons of the lime juice, the cilantro, and jalapeno pepper. Cover and chill for 30 minutes.

2. In a large heavy skillet place the chicken and the water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well; let cool until easy to handle. Using two forks, shred the chicken. Toss shredded chicken with the remaining lime juice, the salt, and ground red pepper.

3. Meanwhile, wrap the tortillas in foil. Bake in a 350 degree F oven for 10 minutes or until warm.

4. To serve, spoon shredded chicken down centers of warm tortillas. Top each with salsa, romaine or leaf lettuce, and sour cream. Roll up. Makes 8 burritos.

Nutrition Facts (Chicken Burritos)
  • cal. (kcal) 129,
  • Fat, total (g) 2,
  • chol. (mg) 23,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 10,
  • vit. A (RE) 93,
  • vit. C (mg) 13,
  • sodium (mg) 138,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Starch () 1,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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