Heart Healthy Burrito Recipes

HEALTHY CHICKEN BURRITO BOWL

Healthy Chicken Burrito Bowl image

Versatility is the name of the game in this deconstructed Healthy Chicken Burrito Bowl: the simple cilantro-lime marinade works just as well for fish and shrimp as it does for chicken, and the rice and beans can be switched out for your favorite grains and legumes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons minced garlic
1/4 cup roughly chopped cilantro leaves, plus whole leaves for serving
1/3 cup safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
4 small boneless, skinless chicken breast halves (1 1/2 pounds)
2 cans (15 ounces each) black or pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
3 cups cooked brown or white rice
1 avocado, peeled, pitted, and sliced
Salsa or hot sauce, for serving

Steps:

In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.
Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.
To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

HEART HEALTHY BURRITO

Heart Healthy Burrito image

This hearty and healthy meal will certainly satisfy the biggest appetites in the house.

Provided by Allrecipes Member

Time 13m

Yield 4

Number Of Ingredients 5

Ingredients

4 (10 inch) Mission® 96% Fat Free Flour Tortillas
2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen
1 ⅓ cups brown rice, microwaveable
1 ⅓ cups broccoli, microwaveable
2 cups Cheddar Cheese, shredded

Steps:

Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
Warm tortillas in a microwave for 10 seconds.
To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.
Evenly sprinkle 1/2 cup of cheese over the broccoli.
Repeat steps 1 through 4 using remaining tortillas and ingredients.
Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.

Nutrition Facts : Calories 762.9 calories, Carbohydrate 86 g, Cholesterol 118.8 mg, Fat 25 g, Fiber 8 g, Protein 46.4 g, SaturatedFat 13.5 g, Sodium 865.3 mg, Sugar 3.3 g

RESTAURANT-STYLE LIGHT AND HEALTHY CHICKEN BURRITO

Restaurant-Style Light and Healthy Chicken Burrito image

I love the way mexican restaurants make a chicken burrito, with mexican rice and shredded, juicy chicken, After some experiments I came quite close, however, I omit the refried beans, cheese and cream. This makes it a perfect pre-work-out food: I eat one every now and then before going for a 10 mile run! Works perfectly and doesn't give you that overstuffed feeling in the stomach. I usually do add some guacamole (see my guacemole recipe if you want to make it yourself). This way it is lighter and healthier, but no less tasty! Ofcourse you can always choose to add the refried beans, cheese and cream if you got your heart set on it!

Provided by hxnnxh

Categories Chicken Breast

Time 55m

Yield 8 large burritos, 8 serving(s)

Number Of Ingredients 18

Ingredients

4 boneless chicken breasts
1 red bell pepper
2 green bell peppers
3 tomatoes
2 onions
2 garlic cloves
1/2 cup cilantro
1 cup long grain rice
1 cup tomatoes, cubes (from can)
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup black beans (from can)
1 cup corn (from can)
4 tablespoons vegetable oil
8 flour tortillas
salt and pepper

Steps:

Cut the chicken in coarse pieces.
In food processor, mix bell peppers, tomatoes, 1 onion, garlic, cilantro to a salsa. Season with salt/pepper to taste.
In frying pan, add half the vegetable oil and add chicken. Fry for about 1-2 minutes and add the salsa. Bring to a boil and simmer on low for about 40 minutes.
In the mean time, shred the 2nd onion. In large frying pan or wok, add remaining oil and put on med-high heat. Add the uncooked rice and fry until the rice gets a bit puffy and glazy, about a minute or 2. Add cumin, cayenne pepper, chili powder and onion and cook till onion is softened. Add chicken stock, tomato cubes and salt, about a teaspoon. Bring to a boil, cover and simmer on low for about 25 minutes, until liquid has been absorbed.
When chicken is done, take the chicken pieces out of the salsa. Add the salsa to the rice and stir. Using two forks or clean hands, shred the chicken pieces into little shreds. set aside.
Stir beans and corn into rice. Warm through.
On tortilla, scoop some rice and put some of the shredded chicken on top. Roll up.

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