Ingredients
- 1 medium green pepper, chopped
- 1 medium zucchini, uncooked, chopped
- 6 oz cooked, skinless chicken breasts, cubed
- 1/2 cup frozen corn kernels, thawed or fresh
- 1/2 small onion, minced
- 1/4 cup plain fat-free yogurt
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp table salt
- 8 oz fat-free flour tortillas, about 4 burrito-size tortillas
- 1 cup salsa
Directions
- Preheat oven to 350ºF.
- In a nonstick pan, lightly sauté pepper and zucchini until slightly
cooked, about 3 to 4 minutes.
- Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin,
chili powder and salt.
- Place 1/4 of mixture in center of each tortilla. Fold in sides of
tortillas and then roll closed from bottom. Place each burrito, opening-side
down, in a baking pan; cover burritos with salsa. Bake until tortillas begin
to brown and filling warms through, about 15 to 20 minutes.
Serves | 4
POINTS per serving | 5
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