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Chicken Burrito with Broccoli and Carrot Coleslaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
For Burrito:
- 2 tbsp canola oil
- 4 – 6-inch whole-wheat flour tortilla
- ½ lb ground chicken
- ½ cup finely chopped onion
- 1 cup black beans, drained and rinsed
- ½ cup corn niblets
- 2 cups low-sodium salsa
- 1 cup shredded part-skim Mozzarella cheese
- ¼ tsp kosher salt
For Coleslaw:
- ½ cup shredded broccoli slaw
- ½ cup shredded carrot
- ¼ cup plain yogurt
- 2 tbsp honey
- 1 tbsp lemon juice
For Serving:
- 2 cups cubed melon
How to prepare
To prepare burritos, heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook until browned, about 8 minutes. Stir in onion, beans and corn; cook for 5 minutes or until onion is softened. Stir in salsa and cheese; cook until cheese is melted. Divide filling between whole-wheat tortillas and roll up into burritos.
Meanwhile, prepare coleslaw. In a mixing bowl, whisk together yogurt, honey and lemon juice. Add broccoli slaw and carrot; toss to combine.
To serve, halve burritos crosswise. Serve alongside coleslaw and cubed melon.