Skillet Grilled Burritos
Makes 8 servings
2 c Chopped Cooked Chicken Breast
1 15 oz can Black Beans, rinsed and drained
1 11 oz can Yellow Corn with red and green peppers, drained
1 c (4 oz) Shredded Cheddar Cheese
1/2 c Creamy Cilantro-Jalapeno Sauce (recipe below)
8 8 inch soft Whole Wheat Tortillas
- Toss together chicken, beans, corn, cheese, and 1/2 c of sauce.
- Spread chicken mixture just below center of each tortilla. Fold in sides. Roll up burrito. Coat with cooking spray or olive oil.
- Cooking option 1 (from original recipe): Cook in batches on medium/high heat in skillet pressing gently with spatula 3-4 minutes on each side or until golden brown and cheese is melted.
- Cooking option 2 (my preferred method): Cook in batches in panini press until golden brown and cheese is melted.
- Serve with salsa and remaining Cilantro-Jalapeno sauce.
Creamy Cilantro-Jalapeno Sauce
1 c Light Sour Cream
1/2 c Loosely packed fresh Cilantro, chopped
2 T Diced Pickled Jalapeno peppers
2 t chopped Yellow Onion
2 t Dijon Mustard
1 t Lime Zest
- Stir all together. Chill 30 minutes before serving. Store up to two days in airtight container in refrigerator.
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