Chili Burritos
Adapted from
Campbell's Microwave Cooking
14 servings
| 1 lb ground chicken breast skinless | 1 tbsp chili powder | ||
| 1/2 c bell peppers, chopped | 1 tsp salt | ||
| 1/2 c onions, chopped | 1 tbsp worcestershire sauce | ||
| 10 3/4 ozs tomato soup | 14 pcs fat-free flour tortillas |
In a 2-quart glass casserole dish, combine chicken, bell peppers, and onions. Cover and microwave on high for five minutes, or until chicken is no longer pink, stirring once during cooking time. Stir in soup, chili powder, salt, and worcestershire sauce. Cover and microwave on high for five minutes, or until hot. Wrap and stack tortillas in damp paper towels. Microwave on high for one minute, or until warm. Spoon one-fourth cup chicken mixture onto each tortilla. Fold in sides and roll up to make burritos.
This recipe was made in a 1000-watt microwave.
| Calories | 153 | %CFF | 14 % | |
| Total Fat | 3 g | Saturated Fat | 0.0 mg | |
| Protein | 11 g | Cholesterol | 19 g | |
| Carbohydrates | 23 g | Sodium | 537 mg | |
| Sugars | 3 g | Fiber | 1 g | |
|
2.8 WW Points | ||||
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Rated by 12 users (4.3)
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