Quick and Easy: Chicken burritos

Associated Press

This slimmed-down burrito recipe from the July issue of Self magazine is stuffed with all-white-meat chicken, less cheese and nonfat sour cream, all rolled in a whole-wheat tortilla for extra fiber. (We've found the Knudsen brand of nonfat sour cream best.)

A conventional burrito might have around 30 grams of fat; this recipe brings it down to below 10 grams of fat per burrito.

• 1 small onion, chopped
• 2 small garlic cloves, minced
• 2 teaspoons vegetable oil
• 12 ounces boneless, skinless chicken breasts, cut into 2-inch strips
• 12-ounce can black beans, rinsed and drained
• 1 1/2 cups hot salsa
• 1/2 teaspoon chili powder
• Six 8-inch whole-wheat tortillas
• 3/4 cup cheddar cheese, shredded
• 6 cups fresh spinach, shredded
• 1/2 cup nonfat sour cream

In a large skillet, saute onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa and chili powder; cook 2 minutes longer.

Place tortillas between moist paper towels and microwave on high for 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tablespoon cheese. Fold each into a burrito. Serve with a cup of spinach, salsa, remaining cheese and sour cream.

Makes 6 servings.

Nutrition information per serving: 330 cal., 9 g total fat (3.5 g saturated fat).