Low Sodium Cantina Chicken Burrito

Savor the vibrant flavors of a *Low Sodium Cantina Chicken Burrito*, a wholesome twist on a Mexican classic that’s big on taste and low on sodium. This recipe features tender, oven-baked chicken seasoned with cumin, paprika, and garlic, paired with a hearty mix of brown rice, low sodium black beans, and fresh, colorful veggies like bell peppers and diced tomatoes. Wrapped in soft whole wheat tortillas and brightened with a zesty splash of lime juice and fresh cilantro, this burrito is both nutritious and satisfying. Perfect for meal prep or a quick family dinner, it’s a heart-healthy option that doesn’t skimp on flavor. Serve it warm with creamy avocado slices for a fresh and filling handheld meal that’s sure to impress.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breast
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 can low sodium black beans
• 1 cup brown rice, cooked
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 4 large whole wheat tortillas
• 1 avocado, sliced
• 1 fresh tomato, diced

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a small bowl, mix together cumin, paprika, garlic powder, onion powder, and black pepper.

Step 3

Rub the spice mixture over the chicken breast.

Step 4

Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear on both sides until browned, about 4 minutes per side.

Step 5

Transfer the chicken to a baking dish and place in the preheated oven. Bake for 15-20 minutes until the chicken is cooked through and no longer pink in the center.

Step 6

While the chicken is baking, rinse and drain the black beans.

Step 7

In a large bowl, combine cooked brown rice, black beans, red bell pepper, green bell pepper, onion, cilantro, and lime juice. Mix well.

Step 8

Once the chicken is cooked, let it rest for 5 minutes, then slice it into thin strips.

Step 9

Warm the tortillas in a dry skillet or in the microwave until pliable.

Step 10

To assemble the burritos, place a portion of the rice and bean mixture in the center of each tortilla, then top with sliced chicken, avocado, and tomato.

Step 11

Fold the sides of the tortilla over the filling, then roll it up tightly from one end to the other.

Step 12

Serve immediately, or wrap in foil and keep warm until ready to serve.

Nutrition Facts

Serving size	(2183.6g)

Amount per serving	% Daily Value*
Calories	2637.4

Total Fat 76.7g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 344.2mg	0%
Sodium 2624.6mg	0%
Total Carbohydrate 315.6g	0%
Dietary Fiber 66.2g	0%
Total Sugars 25.1g
Protein 190.6g	0%

Vitamin D 0IU	0%
Calcium 615.8mg	0%
Iron 25.6mg	0%
Potassium 4898.6mg	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: 25.4%

Protein: 28.1%

Carbs: 46.5%