Dinner

Chicken - Vegetable Burrito is for Dinner.

Chicken - Vegetable Burrito takes 45 minutes to prepare.

Chicken - Vegetable Burrito takes 20 minutes to cook.

Chicken - Vegetable Burrito makes 6 servings.

The ingredients for Chicken - Vegetable Burrito are:

Cauliflower, raw, 1 cup
Sweet peppers (bell), 1 cup, chopped
Sweet potato, cooked, without salt, 1 cup
Spinach, fresh, 2 cups
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Onions, raw, 1 medium (2-1/2" dia)
Carrots, raw, .5 cup, chopped
Yogurt, plain, low fat, 1 cup (8 fl oz)
Sargento Reduced Fat Mexican Cheese (2 oz), 2 oz
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook
Olive Oil, 2 tbsp
Chili Powder, 2 tbsp
Mrs. Dash Mexican spice, to taste
Joseph's Flax, Oat Bran & whole wheat flour tortilla 6"
Salsa (Green or Red)

Here is how you make Chicken - Vegetable Burrito:

Chop onion, peppers, celery, carrots and cauliflower. Place olive oil in saute pan on the stove, add the vegetables and Mrs. Dash spice to taste and saute the vegetables until tender.Peel sweet potatoes and cut them into 1 inch squares and steam them in a pan on the stove (20 min.)Wash the spinach and throw 1/2 cup into vegetable saute.Dice chicken into 1/2 inch pieces and fry in 1 tbsp of olive oil with the chili powder until browned.Combine chicken, vegetable saute and sweet potatoes.Combine 2 oz. of Sargento cheese with 1 cup of low fat plain yogurt. Heat in the microwave for 2 minutes. Mix well.Place tortilla on flat surface, add 1/8 cup warm cheese mixture in center of tortilla. Add 1/4-1/2 cup checken/vegetable mix in center of tortilla. Roll tortilla up and place in baking dish. Do this for the remaining tortillas. Bake tortillas at 350 degrees in oven for 15 in. or heat in micro wave for 3 minutes.Place remaining spinach as a bed across plates for those to be served. Add Burrito on the bed of spinach and place salsa to the side of the burrito as a garnish.Serving Size:?6 burritos

The nutritional information for Chicken - Vegetable Burrito is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.1

• Total Fat: 8.3 g
• Cholesterol: 16.0 mg
• Sodium: 282.2 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 5.2 g
• Protein: 10.7 g

Chicken - Vegetable Burrito is Mexican cuisine.

The dietary needs meet for Chicken - Vegetable Burrito is Low Carb