Healthy Loaded Chicken Burrito

Everyone loves a good burrito, right? Well, after making my slow-cooker pulled chicken earlier in the week, I decided a yummy wrap of goodness would be in order in the near future. Today was that day, and luckily I had everything on hand to make this tasty lunch after church for my husband and I. It also included my fresh "Easy Peasy Pico" de Gallo, which came together in about 2 minutes :) The recipe below makes 2 servings :)

What you'll need:

1 cup (appx.) of pulled chicken breast-see recipe below-
2 low-carb whole grain tortilla shells (I used La Tortilla Factory)
1 pkg prepared brown rice (I used Seeds of Change Quinoa and Brown Rice with Garlic)
1/2 cup Baby Bella Mushrooms, quartered
3 tbsp water
2 tbsp low fat sour cream 
1/2 cup Easy Peasy Pico-see recipe below-or 4 tbsp prepared salsa of your choice
1/2 cup pink beans, seasoned with a dash of salt, pepper and onion powder
1/4 cup shredded cheese (Mexican Blend or Cheddar)
1/2 avocado, diced into chunks

First, warm the chicken and beans in a small saucepan (either together or separately), set aside. In a skillet lightly sprayed with olive oil, place the rice, water and mushrooms together, then cover and heat on medium-low for about 3-4 minutes, until mushrooms start to cook and rice becomes tender. If you haven't already, prepare the "Easy Peasy Pico".

​Warm the tortillas if desired in a skillet, or the microwave (I popped mine in for about 15 seconds on a plate). Once the chicken, beans, rice and mushrooms are hot, everything is ready to assemble! First, place some rice and mushrooms on the tortilla, followed by the chicken, beans, cheese, pico (or salsa), avocado, and sour cream. Roll all together and enjoy!

Nutritional information for 1 burrito:

463 calories, 31.4g protein, 52.5g carbs, 14.7g fat

Slow Cooker Pulled Chicken

Easy Peasy Pico