top of page

Shredded Chicken Burritos

I am a huge fan of Mexican food, all the fresh flavors that meld together to make the senses so happy - sight, smell and taste!


This recipe combines the fresh flavor of a variety of spices, colorful veggies, hearty lean proteins, and more, three cheers for Shredded Chicken Burritos!


This recipe is budget friendly, a time and waistline saver by combining healthy and hearty ingredients, utilizing fresh flavors, and incorporating a few time saving shortcuts, helping you put together a healthy meal the whole family can enjoy in about 30 minutes!


Shredded Chicken Burritos

Ingredients

  • 2, 6 oz. organic chicken breast

  • 1/3 C sweet yellow onion, finely diced

  • 2 C chopped romaine lettuce (or large lettuce leaves)

  • 1/3 C low-fat finely shredded Mexican cheese blend

  • 1 small tomato, diced

  • 1/4 C low-fat sour cream

  • 1/4 C low salt taco seasoning (look for a low sodium option)

  • 2/3 - 3/4 C water

  • 4-6 medium size whole wheat (can sub with gluten free)


Optional add ins:

  • Avocado

  • Black beans

  • Corn

  • Salsa

  • Brown rice

Directions

  1. Place both chicken breasts in large pot and fill the pot about 2/3 of the way full with water.

  2. Place the pot on the stove on high heat and bring water to a boil, then reduce heat to medium-medium high and continue to boil until chicken is thoroughly cooked (no longer pink in the middle).

  3. While chicken is boiling, dice onion and place in a large skillet on stovetop.

  4. Once the chicken is fully cooked, drain the water and place each chicken breast on a cutting board.

  5. Allow chicken to cool slightly before shredding with a fork (tip - hold one side of the chicken with a fork or steak knife and pull gently along the other end of the breast with a large fork to shred).

  6. Add shredded chicken to the skillet with onion.

  7. Pour 2/3 C water and taco seasoning into the skillet and cook over medium heat (add more water as needed), stirring to coat chicken well.

  8. Cook for approximately 8-10 minutes, stirring throughout.

  9. Once seasoning has been well absorbed by the chicken and onion is soft, remove skillet from heat and allow to stand as you complete the next few steps.

  10. Slice the tomato and cut the romaine (unless you prefer to use it as full leaves), and prepare any other optional ingredients.

  11. Now to fill your tortillas! Down the center of each tortilla, add shredded chicken and onion mixture, then top with desired ingredients (cheese, lettuce tomato, etc.).

  12. Fold each tortilla closed and lightly coat with nonstick cooking spray (such as olive oil). Lay the tortillas seam done on a baking sheet and place in the oven at 350 degrees for about 5 minutes (until lightly browned and crisp).

  13. Remove the baking sheet from the oven and serve burritos with sour cream and salsa.

Eat and Enjoy!

Shredded Chicken Burrito

Want more Eat Better Recipes?


Sign up for Coach Mindy’s weekly email and never miss a thing!

I'll drop in your inbox weekly with Eat Better Recipes and exclusive Food and Fitness Tips to help you eat better, think better and feel your best!


bottom of page