Chicken Burritos with Mango Salsa

Ingredients

• 1/2 cup plum tomatoes, finely chopped
• 1/2 cup mango, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh lime juice
• 3 Tbsp cilantro, chopped
• 2 tsp canned jalapeno peppers, chopped, or more to taste
• 12 oz boneless chicken breast
• 1/4 tsp table salt
• 1/8 tsp ground red pepper
• 8 large burrito-size wheat flour tortillas
• 1 1/2 cup romaine lettuce, shredded
• 1/4 cup light sour cream

Directions

1. Preheat oven to 350°F.
2. For salsa, in a bowl combine tomatoes, mango, red onion, 2 tablespoons of lime juice, cilantro and jalapeno pepper. Cover and chill for 30 minutes.
3. Rinse chicken; pat dry with paper towels.
4. In a large, heavy skillet, place chicken and enough water to cover half the chicken. Bring to a boil, reduce heat and simmer, covered, for 12 to 14 minutes or until chicken is very tender. Drain well; let cool until easy to handle.
5. Using two forks, shred chicken. Toss shredded chicken with remaining lime juice, salt and ground red pepper; set aside.
6. Wrap tortillas in foil. Place in oven and heat for 10 minutes.
7. To serve, spread shredded chicken down the center of each warm tortilla. Top each with 1/8 of the salsa, 3 tablespoons of lettuce and 1/2 tablespoon of sour cream. Roll up. Serve with the remaining salsa. If desired, garnish with additional cilantro. Yields 1 burrito per serving.

Serves | 8
POINTS per serving | 4