Riced Broccoli and Chicken Burrito

I decided to try a slight variation on the traditional chicken burrito tonight. I didn't vary it by much but it was a bit more flavorful, and more flavor without more sugar, carbs, or fat is a good thing.

 

In a skillet, I heated some Tyson Pre-Cooked Pulled Chicken Breast, with a dash of garlic salt. In another skillet, I cooked some Pictsweet Farms 3-Color Pepper and Onion Strips. In the microwave, I steamed the Green Giant Riced Broccoli. With all three cooking at the same time, this takes about ten to twelve minutes to throw together.

[Since white rice or even long-grain white rice can wreck your carb counting, I've been replacing rice in my burritos with an alternative, like riced cauliflower or riced broccoli, not only to keep the carbs lower but to add in a touch more flavor. You can pulverize your own fresh cauliflower and broccoli and freeze it, if you own a food processor or like to spend a lot of time chopping things with a knife. The Green Giant steamer bags are nice and quick, though, if you're in a hurry, which I usually am.]

While the above is cooking, place a burrito-sized Chi-Chi's soft flour tortilla onto plate.  When the cooked items are ready, place 1-2 tablespoons of the cooked riced broccoli (or cauliflower), one to two tablespoons of the cooked peppers, and onion, and 1-2 tablespoons of the cooked chicken onto the burrito and top with a sprinkling of Kraft's Expertly-Paired Cheddar and Asadero cheese. Roll it up. Sprinkle a little more cheese on the outside of the burrito and put it in the microwave for about 1 minute to melt the cheese. Then top with Herdez Salsa Verde, diced fresh tomatoes, and a bit of Daisy Sour Cream. Now, it's time to eat!

This makes a great meal and you can watch your serving size pretty closely. If you want to lower the carbs even more, try using the Mission brand low-carb tortillas, and if you want some additional flavor, you might try the other Mission brand tortillas that are available. They have jalapeno cheddar, sun dried tomato, garden spinach, and rosemary olive oil.

Note: I am not an affiliate of the product makers nor of the retailer. Just sharing the recipe for those who like wraps and are trying to eat healthier.