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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken and Rice Burritos

Source: dLife

Spicy chicken tacos full of rice, Cheddar cheese, tomato, and cucumber topped with salsa and sour cream.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	285.5

Total Carbs	40.4 g

Dietary Fiber	1.0 g

Sugars	3.3 g

Total Fat	4.1 g

Saturated Fat	0.5 g

Unsaturated Fat	0.7 g

Potassium	121.9 mg

Protein	18.5 g

Sodium	550.5 mg

Dietary Exchanges 4.1 Fat, 0.5 Vegetables, 2.2 Starch, 1.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Rub red pepper into each of the tortillas then stack and wrap them in aluminum foil. Heat in the oven for 15 minutes at 325 degrees.
Place a large nonstick skillet over medium-high heat and coat with the cooking spray.
Cut the chicken into 1/4-inch strip and add to the pan when it is hot.
Add the onion, jalapeno, chili powder, salt, cumin, and garlic to the pan and continue cooking for 3 minutes.
Stir together the water and cornstarch and add mix to the skillet.
Bring mix up to a boil, stirring constantly, for 1 minute. Take off the heat when mixture has thickened. Stir in the rice.
Mound 1/4 cup of the chicken mixture into the center of each tortilla.
Add the cheese, tomato, cucumber, and cilantro, splitting evenly between each tortilla.
Roll tortilla up and serve with salsa and sour cream.