Burrito with chicken filling and verde sauce

Votes: 1

How to Make Chicken Burrito with Verde Sauce

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 15 G., saturated fats 2 G., proteins 23 G., carbohydrates 46 G., fiber 9 G., cholesterol 35 mg, sodium 750 mg, sugar 0 G.

These light and healthy Mexican-inspired burritos are filled with a rich filling of mashed white beans, shredded grilled chicken, juicy lettuce, tender avocado slices, and spicy crushed jalapeños. Everything is wrapped in whole-wheat tortillas and served with green tomatillo salsa and low-fat yogurt for dipping. It's filling, juicy, healthy, and delicious. And thanks to the use of store-bought grilled chicken and canned white beans, the burrito comes together quickly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tsp olive oil
1 small onion, diced
2 cloves garlic, crushed
0.5 tsp ground cumin
1 can (425g) lightly salted white beans, rinsed
0.5 cups lightly salted chicken broth
0.5 tsp + another pinch of salt
2 cups shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 tsp freshly squeezed lime juice
4 whole wheat tortillas (about 22 cm in diameter)
2 tbsp. chopped grilled chicken, skinless (breast and thighs)
1 jalapeño, finely diced
Half a ripe avocado, thinly sliced
0.5 tbsp. tomatillo salsa
0.5 cup low-fat Greek yogurt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white beans, romaine lettuce, tortilla, grilled chicken, jalapeno pepper, Avocado, ground cherries, salsa sauce, lime juice, cumin

Cooking the dish according to the recipe:

Heat 2 teaspoons of olive oil in a medium skillet. Add the onion and cook for about 3 minutes. Add the garlic and cumin and cook for another 30 seconds. Add the beans, broth, and 0.5 teaspoon of salt and cook until heated through, about 2 minutes. Transfer to a food processor and process until smooth.
In a bowl, combine the shredded lettuce, cilantro, remaining 2 teaspoons olive oil, lemon juice, a pinch of salt, and some freshly ground black pepper.

Wrap tortillas in paper towels and microwave for 30 seconds.
To assemble a burritoSpoon 1/3 cup of the bean puree into the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeño. Top with 1/2 cup of shredded chicken, then 1/2 cup of the salad mixture and 2 slices of avocado. Wrap the burrito. Repeat with the remaining tortillas.
Serve burritos with salsa and yogurt for dipping.

Excellent source: dietary fiber, niacin, protein, thiamine, vitamin A, vitamin C, vitamin K

Good source: folic acid, iron, magnesium, phosphorus, potassium, riboflavin, selenium, vitamin B6, zinc