Chicken and Bean Burritos Recipe

Chicken and Bean Burritos

  • Servings: 4
  • Difficulty: Easy
  • Print

BurritosToGoCut 1

Serving Size: 1 burrito


  • 8 oz. boneless, skinless chicken breast, chopped
  • ¼ cup cilantro, chopped
  • 4 (10″) fat free flour tortillas
  • 2 cloves garlic, chopped
  • 3 tbsp. green chiles, diced (you may use canned)
  • ¼ cup green onion, chopped
  • 1 fresh jalapeno chile, seeded and finely chopped
  • 1 tbsp. NutriFit Calypso Salt Free Spice Blend
  • 1 tsp. olive oil
  • 1 cup onion, chopped
  • 5 fresh plum tomatoes, seeded and chopped
  • 1 ¾ cup reduced sodium pinto beans, boiled without salt or fat


Note- For each tablespoon of the Calypso Spice Blend, you may substitute:1 1/2 tsp. ground chilies, 3/4 tsp. ground cumin, 1/2 tsp. black pepper and 1/4 tsp. garlic powder.

  1. Preheat the oven to 350°F. Stack the tortillas and wrap tightly in foil. Place in oven for 10 minutes.
  2. Heat the oil in a large, high sided skillet and fry the onions for 2 minutes.
  3. Toss the chicken with the Calypso Blend, and fry until the chicken turns white, about 3 to 4 minutes.
  4. Stir in the pinto beans, slightly mashing with a spoon.
  5. Add the chicken stock and jalapeño chile. Stir to mix.
  6. Divide the chicken and bean mixture among the tortillas. Fold the edges and turn over on a baking sheet so that all the folds are underneath.
  7. Heat in a microwave oven for 1 minute, or until they are warmed through.

Combine the tomatoes, cilantro and green onions to create the salsa. Serve with the burritos

banner Jackie Keller

By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC


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