Quick Chicken Burritos

Name: Quick Chicken Burritos
Ingredients: 1 tablespoon canola oil; 1 lb boneless skinless chicken breast, sliced into thin strips; 1 cup carrot, peeled and shredded; 12-1 teaspoon ground cumin; 12-1 teaspoon chili powder; 1 (15 1/2 ounce) can pinto beans, drain & rinse; 1 cup frozen corn kernels, thawed; 1 cup preshredded low-fat cheddar cheese; 34 cup salsa; 6 flour tortillas

10 ingredients

6 steps

Ingredients

1 tablespoon canola oil
1 lb boneless skinless chicken breast, sliced into thin strips
1 cup carrot, peeled and shredded
12-1 teaspoon ground cumin
12-1 teaspoon chili powder
1 (15 1/2 ounce) can pinto beans, drain & rinse
1 cup frozen corn kernels, thawed
1 cup preshredded low-fat cheddar cheese
34 cup salsa
6 flour tortillas

Directions

1

Heat the oil in a large nonstick skillet over medium-high heat.
2

Add the chicken, carrot, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes.
3

Stir in the beans, corn, cheese and salsa and cook until heated through and the cheese melts, about 2 minutes.
4

Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
5

Assemble by placing the chicken mixture down the center of each tortilla.
6

Wrap burrito-style and serve.