Low Fat Classic Tortilla Burrito

Savor the flavors of a healthier twist on a Tex-Mex favorite with this Low Fat Classic Tortilla Burrito recipe! Packed with lean shredded chicken breast, vibrant sautéed red bell peppers and onions, and fiber-rich black beans, this burrito is as satisfying as it is nutritious. The whole wheat tortilla adds a wholesome touch, while a sprinkling of low-fat cheddar cheese and a dollop of zesty salsa deliver that classic burrito flavor without the guilt. Seasoned with smoky paprika, earthy cumin, and garlic powder, every bite bursts with bold, aromatic spices. Quick and easy to make in just 35 minutes, this recipe is perfect for a family-friendly meal, meal prep, or a grab-and-go option for busy days. Enjoy it warm and fresh with crisp iceberg lettuce for a refreshing crunch. Healthy, flavorful, and customizable, this low-fat burrito is the ultimate guilt-free indulgence!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Cooked chicken breast
• 4 pieces Whole wheat tortillas
• 1 large Red bell pepper
• 1 medium Onion
• 1 cup Black beans
• 0.5 cup Low-fat shredded cheddar cheese
• 0.5 cup Salsa
• 2 cups Iceberg lettuce
• 1 tablespoon Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by slicing the red bell pepper and onion into thin strips.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 3

Add the sliced bell pepper and onion to the skillet, sautéing them for 5-7 minutes until they are tender and slightly caramelized.

Step 4

While the vegetables are cooking, shred the cooked chicken breast into bite-sized pieces.

Step 5

Once the vegetables are done, add the shredded chicken to the skillet.

Step 6

Season the chicken and vegetable mixture with paprika, ground cumin, garlic powder, salt, and black pepper.

Step 7

Stir everything together and cook for an additional 3-5 minutes until the chicken is heated through.

Step 8

Meanwhile, warm the whole wheat tortillas by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 5 minutes.

Step 9

Rinse and drain the black beans.

Step 10

Chop the iceberg lettuce into thin pieces.

Step 11

To assemble the burritos, lay each warm tortilla on a flat surface.

Step 12

Evenly divide the chicken and vegetable mixture among the tortillas.

Step 13

Top each with 1/4 cup of black beans and a generous portion of chopped lettuce.

Step 14

Sprinkle a small amount of low-fat cheddar cheese over the top and add a dollop of salsa.

Step 15

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.

Step 16

Serve immediately or wrap the burritos in aluminum foil to keep them warm for later.

Nutrition Facts

Serving size	(1216.7g)

Amount per serving	% Daily Value*
Calories	1497.7

Total Fat 40.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 163.4mg	0%
Sodium 4832.7mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 32.6g	0%
Total Sugars 25.9g
Protein 107.2g	0%

Vitamin D 0IU	0%
Calcium 797.3mg	0%
Iron 14.0mg	0%
Potassium 1752.4mg	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: 25.2%

Protein: 29.4%

Carbs: 45.4%