Grilled Chicken Burritos


By Dane Feldman

Photo by Dane Feldman.

When it comes to Mexican food, I love a good burrito. Unfortunately, burritos often come packed with rice and greasy meats, which is why I prefer to make my own when I can. This burrito omits rice and requires fresh vegetables. I also choose to take out sour cream and replace it with Greek yogurt. The flavors are similar, but there are far more benefits to Greek yogurt and practically no disadvantages.

What you’ll need:
5 chicken cutlets, grilled and cubed
1 can black beans
1 onion, diced
1 jalapeno, diced
2 cups grape tomatoes, chopped
2 tbsp olive oil
3 whole wheat tortillas
Shredded light Mexican cheese
Plain nonfat Greek yogurt

Heat the olive oil in a large saute pan. Cook the onion with the pepper until soft. Stir in the tomatoes and cook for five minutes.

Add the beans and chicken and let simmer for five more minutes.

Plate the tortilla and add the beans, onion, pepper, tomatoes, and chicken. Top with yogurt, salsa, and cheese. Wrap the burrito and serve.