With the right ingredients and recipe, a homemade version of a Mexican takeout favorite is within reach.
Thanks to "Fit Men Cook" author Kevin Curry, this chicken burrito is a healthier version that will curb cravings and fake out any fast-food fans.
Makes: 4 burritos
Ingredients
For the meat
Spray avocado oil (or your choice)
1 lb 93% lean ground turkey or chicken breast chopped into 1/2-inch pieces
1 tablespoon chili powder
2 teaspoons cumin
Pinch of sea salt and pepper
"Even better" optional additions:
4 oz canned green chiles or 1 tablespoon chopped chipotle pepper
For the veggie mix
1 tablespoon avocado oil or olive oil
1 medium white onion, sliced
1 colorful bell pepper (any color), sliced
2 garlic cloves, minced or chopped (I used a Microplane)
1 cup cooked brown rice (TIP: I use frozen brown rice as a time saver and beans & cilantro (and chipotle sauce)
1/2 can (7.5oz) low sodium black beans
"Even better" optional additions:
1/2 cup frozen corn
sea salt & pepper to taste
4 large tortillas (I use whole wheat or reduced carb)
1 large avocado, mashed
4 tablespoons 2% Greek yogurt (optional)
2 cups shredded Romaine lettuce
8 tablespoons pico de gallo or favorite salsa (or 2 diced Roma tomatoes)
1/2 cup of mozzarella cheese (can swap in feta, goat or reduced fat cheddar cheese)
Directions
Set a nonstick skillet on medium high heat, spray with oil, then add turkey. Chop it up as it cooks and add the seasonings, continually stirring and breaking up any large clumps. Cook for 5 - 7 minutes, or until cooked through, then set aside.
Add oil to the skillet and add onion and bell pepper. Sear for 2-3 minutes to soften them, then add 3 tablespoons of water and cover the skillet and cook for an additional 2-3 minutes to soften them even more. They should be browned, softer but still crisp-tender.
Remove the cover, reduce the heat to medium, then add garlic, rice and beans. Stir until well mixed, then season to taste with sea salt and pepper. Add the turkey to the mix and fold everything together.
Soften the tortillas in the microwave for 15-20 seconds, or wrap in foil and place in the oven for no more than 3 minutes.
To each tortilla, add 2 tablespoons of avocado, then a 1/4 of the meat, rice and veggie mix, 1 tablespoon Greek yogurt, 1/2 cup lettuce and 2 tablespoons salsa. Fold in the sides and roll it up!