Mexicali Chicken Burritos

This recipe is from the Busy Cook’s Lowfat Cookbook.

1 lb. boneless, skinless chicken breasts, all visible fat removed
1 15 oz. can beef chili
1 3 oz. package fat-free cream cheese
1/4 cup chunky mild salsa
4 oz. shredded cheddar cheese
8 fat free flour tortillas

In a large non-stick skillet cook the chicken over medium-high heat for 3-4 minutes. Turn the chicken over, and cook an additional 3-4 minutes or until fully cooked.

Remove the chicken and cut it into 1/4 inch wide strips. Then cut the strips into 1/2 inch lengths. Return chicken to the skillet.

Add the chili, cream cheese, and salsa and place over medium-low heat. Stir constantly until the cream cheese is completely dissolved.

Sprinkle with the cheddar cheese. Cover and cook on medium-low for 2-3 minutes.

Warm the tortillas by microwaving for 30 seconds.

Divide the chicken mixture among the tortillas and roll up.

You can also make this with ground beef or turkey and it’s very good. (I’ve done the ground turkey). Also recommended is to serve it over rice.

Points for this is 5 per burrito.