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.