30 Minute Healthy Chicken Burritos
Many of you have tried my Crock Pot Fiesta Chicken recipe and have given me very positive feedback. I know that sometimes I myself wish I could have the same type of meal made in a crock pot, but in just minutes! Anyone else with me on that one? I know we are all extremely busy people and need quick recipes in order to make homemade dinners possible. If you are not prepared to use the crock pot on this recipe, no problem! I managed to make a “copy cat” recipe for my Crock Pot Fiesta Chicken and made it a burrito style meal. If you are trying to stay basic with this meal, feel free to simple eat the chicken and vegetables as is or over a bed of lettuce. I also recommend baked tostitos scoops to go along with this meal. The main thing I love about crock pot recipes is the fact that meat is super tender. This recipe is comparable to a crock pot recipe in regards to the tenderness of the meat and vegetables. I promise you that this will be one of the easiest, cheapest, and fastest meals you will ever make!
5-6 large High fiber/protein tortillas
3/4 cup 2% Mexican shredded cheese
1/4 cup Greek cream cheese
2 large bell peppers green and red recommended, diced
2 medium jalapenos diced
32 oz Salsa
1.25 oz packet of McCormick Taco Seasoning medium or hot recommended
Preheat oven to 375 degrees. Rinse, de-seed, de-vein, and dice all of the peppers. Make sure to be careful handling the jalapeno seeds. I recommend wearing gloves or simply try not to touch the seeds directly because the heat will stay on your skin even after washing your hands.
Cut the fat off of the chicken breasts and dice the chicken into tiny pieces. Place the chicken, peppers, salsa, and taco seasoning packet into a large pot and mix well. Cover the pot with a lid and cook/simmer on medium to high heat for 20 minutes. Make sure to stir the chicken and vegetables after 10 minutes and place lid back on the continue cooking for the remaining 10 minutes. At the last minute, add the greek cream cheese to the chicken and vegetable mixture and mix well. Keeping the lid off, continue to mix the greek cream cheese into the chicken mixture until it is completely mixed in. If you do not have greek cream cheese, simply use low fat cream cheese.
Spray a cookie sheet with cooking spray. Scoop about 3/4 -1 cup of the chicken and vegetable mixture into a high protein/fiber tortilla and fold the ends in. You can place folded side down or up, and add about 3 tbsp of cheese to the top of each chicken burrito. Feel free to add a little more cheese if you are not trying to cut calories. Place the healthy chicken burritos into the oven and bake on 375 for 5-10 minutes, depending on how brown you would like your cheese. Feel free to broil for the last minute to get a darker final product. Top with salsa and more peppers if desired. Enjoy!