Low Fat Chipotle Burrito

Indulge guilt-free with this wholesome Low Fat Chipotle Burrito, a hearty yet health-conscious spin on a classic favorite. Packed with tender, marinated chicken breast infused with smoky chipotle peppers and spices, this burrito is perfectly balanced with protein-rich black beans, fluffy brown rice, and a burst of freshness from cilantro, lime juice, and crunchy veggies. Wrapped in a soft whole wheat tortilla and finished with creamy low-fat Greek yogurt, it delivers bold flavors without the extra calories. Ready in under an hour, this easy-to-make recipe is perfect for meal prepping or a satisfying weeknight dinner. Enjoy a filling, high-flavor burrito that keeps your nutritional goals in check!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 pieces Chipotle peppers in adobo sauce
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Cumin
• 1 cup Brown rice
• 2 cups Chicken broth, low sodium
• 1 cup Black beans, drained and rinsed
• 1 medium Red bell pepper, diced
• 2 stalks Green onion, chopped
• 0.5 cup Cilantro, chopped
• 1 whole Lime, juiced
• 4 large Whole wheat tortillas
• 0.5 cup Low-fat Greek yogurt
• 1 cup Shredded lettuce
• 1 cup Cherry tomatoes, halved

Directions

Step 1

Begin by marinating the chicken: In a small bowl, combine the chipotle peppers, olive oil, garlic powder, onion powder, and cumin. Blend together to form a paste.

Step 2

Rub the chipotle paste over the chicken breast, ensuring it's evenly covered. Let it marinate for at least 15 minutes to absorb the flavors.

Step 3

While the chicken is marinating, prepare the brown rice. In a saucepan, bring the chicken broth to a boil. Add the brown rice, reduce the heat to low, cover and simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.

Step 4

Preheat a non-stick skillet over medium heat. Cook the marinated chicken breast thoroughly, approximately 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for a few minutes before slicing it thinly.

Step 5

In the same skillet, lightly sauté the diced red bell pepper until softened, about 3 minutes.

Step 6

In a mixing bowl, combine the cooked brown rice, black beans, sautéed red bell pepper, chopped cilantro, lime juice, and chopped green onions. Mix well to incorporate.

Step 7

Warm the whole wheat tortillas slightly, either in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave for about 20 seconds.

Step 8

To assemble, lay a tortilla flat and spread about 2 tablespoons of low-fat Greek yogurt in the center. Arrange a portion of sliced chicken, a scoop of the rice and bean mixture, some shredded lettuce, and a few cherry tomato halves.

Step 9

Fold the sides of the tortilla in and then roll it up from the bottom, tucking the sides in as you go to form a burrito. Repeat the process for the remaining tortillas.

Step 10

Serve immediately while warm. Enjoy a flavorful, low-fat chipotle burrito!

Nutrition Facts

Serving size	(2281.9g)

Amount per serving	% Daily Value*
Calories	2212.1

Total Fat 53.1g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 400.3mg	0%
Sodium 2268.8mg	0%
Total Carbohydrate 234.5g	0%
Dietary Fiber 43.3g	0%
Total Sugars 31.9g
Protein 197.7g	0%

Vitamin D 66.8IU	0%
Calcium 613.6mg	0%
Iron 21.2mg	0%
Potassium 3848.1mg	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: 21.7%

Protein: 35.8%

Carbs: 42.5%