Grilled Chicken Burrito

By BFL Team

Poultry Burrito
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  • 2 chicken breasts, sliced into strips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 whole-wheat tortillas
  • 4 tablespoons green enchilada sauce
  • 2 tablespoons low-fat shredded cheese (Mexican blend)
  • 1 cup salsa, divided
  • 2 tablespoons shredded lettuce
  • 2 tablespoons fat-free sour cream (optional)
  • Cilantro, chopped


Season sliced chicken with cumin and chili powder and sauté over medium heat in nonstick skillet sprayed with cooking spray. Remove from skillet.

Heat whole-wheat tortillas in skillet for one minute on each side. Remove from heat and place each tortilla on a plate. Pile sliced chicken on each tortilla and top with equal amounts of enchilada sauce, cheese, salsa, lettuce, sour cream and cilantro. Roll each tortilla and enjoy.