By Mayo Clinic Staff

Dietitian's tip:

This is an excellent way to use leftover chicken.

Number of servings

Serves 4

Ingredients

  1. 1 teaspoon oil
  2. 1 red bell pepper, chopped
  3. 1 jalapeno pepper, chopped
  4. 2 ribs celery, chopped
  5. 1 yellow onion, chopped
  6. 2 tablespoons cumin seeds
  7. 1 pint grape tomatoes (2 cups)
  8. 2 tablespoons fresh oregano
  9. 2 cloves garlic, chopped
  10. 8 ounces precooked chicken breast meat
  11. 4 whole-wheat tortillas
  12. 1/2 cup sharp cheddar cheese, shredded
  13. 2 cups shredded green cabbage

Directions

In a large skillet over medium-high heat, add oil and saute peppers, celery, onion and cumin until lightly brown, about 10 to 15 minutes. Add tomatoes, oregano and garlic. Continue to saute until tomatoes blister and break open, about 5 to 10 minutes. Add contents to blender and puree until desired consistency.

Pull apart breast meat from chicken and divide among tortillas. Top with cheese, cabbage and sauce. Roll up and enjoy.

Nutritional analysis per serving

Serving size :1 burrito

  • Total carbohydrate 38 g
  • Dietary fiber 12 g
  • Sodium 486 mg
  • Saturated fat 4 g
  • Total fat 10 g
  • Trans fat 0 g
  • Cholesterol 63 mg
  • Protein 29 g
  • Monounsaturated fat 3 g
  • Calories 350
  • Sugars 0 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Apr. 17, 2014