Heart-Healthy Chipotle Chicken Burrito

Wrap up bold flavor and wholesome goodness with the Heart-Healthy Chipotle Chicken Burrito, a nutritious twist on a classic favorite! Tender grilled chicken marinated in a smoky chipotle lime blend pairs perfectly with fluffy quinoa, fresh veggies, and creamy avocado, all hugged by a soft whole wheat tortilla. This protein-packed burrito is low in sodium and loaded with heart-smart ingredients like olive oil, reduced-fat cheese, and fiber-rich romaine lettuce. Quick to prepare in under an hour, this crowd-pleasing recipe is ideal for weeknight dinners or meal prep, delivering a balanced, flavorful bite every time.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 tablespoon Olive oil
• 3 cloves Garlic
• 2 tablespoons Lime juice
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Low-sodium chicken broth
• 4 pieces Whole wheat tortillas
• 1 medium Sliced avocado
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Sliced red onion
• 0.75 cup Reduced-fat shredded cheese
• 1 medium Chopped tomatoes
• 2 cups Romaine lettuce

Directions

Step 1

Place the chicken breast in a shallow dish. In a small bowl, mix together the chipotle peppers, olive oil, minced garlic, lime juice, cumin, coriander, salt, and black pepper. Pour the mixture over the chicken and let it marinate for at least 15 minutes.

Step 2

While the chicken is marinating, rinse the quinoa under cold water. In a medium pot, bring the low-sodium chicken broth to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Step 3

Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.

Step 4

Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.

Step 5

To assemble the burritos, place 1/4 cup of cooked quinoa on each tortilla. Top with sliced chicken, avocado slices, cilantro, red onion, shredded cheese, chopped tomatoes, and romaine lettuce.

Step 6

Fold in the sides of the tortilla and roll from the bottom to form a burrito. Cut in half and serve immediately.

Nutrition Facts

Serving size	(2104.6g)

Amount per serving	% Daily Value*
Calories	2611.6

Total Fat 95.2g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 3.6g
Cholesterol 435.1mg	0%
Sodium 6128.7mg	0%
Total Carbohydrate 243.9g	0%
Dietary Fiber 31.9g	0%
Total Sugars 19.6g
Protein 208.0g	0%

Vitamin D 0IU	0%
Calcium 1094.9mg	0%
Iron 20.0mg	0%
Potassium 4132.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 31.2%

Carbs: 36.6%