Bodybuilder recipe
Baked Chicken Burritos(5 servings)
5 (6-inch) whole wheat or low carb tortillas
2 cups cooked, lean chicken, chopped
2 tablespoons olive oil
1 cup onion, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, crushed
1 (14.5 oz.) can diced tomatoes
1 teaspoon cocoa
½ teaspoon oregano
½ teaspoon cumin
¼ teaspoon salt
1 cup Colby-jack cheese, shredded and divided
Take tortillas from refrigerator to bring to room temperature. Preheat oven to 350 degrees. Grease a 2 quart baking dish and set aside. Placed the cut-up chicken in a large bowl.
In a medium saucepan, heat the oil over medium heat. Add the onions, pepper and garlic. Stir until the onion becomes translucent. Add the tomatoes, cocoa, oregano, cumin, and salt. Bring to a boil and remove from heat.
Using a slotted spoon, take about ¾ cup of the tomato mixture from the pot and add to the chicken. Add ¼ cup of the cheese and toss all together until evenly combined.
Spoon a small portion of the tomato mixture into the bottom of the baking dish to just cover the bottom. Divide the chicken mixture evenly among the 5 tortillas. Fold each tortilla together from each end, overlapping in the middle, making a square "package" to hold the chicken. Place each folded-side-down in the casserole, pressing them together to fit. Spoon the remaining tomato mixture over the top; top with remaining cheese.
Bake about 20 minutes, until the cheese is melted and the burritos are heated through.
1 serving with whole wheat tortillas:
Protein:32grams
carbs: 37grams
fats:15gram
fibre:6grams
Exchanges:
3½ lean meat; 1 vegetable; 2 fat
1 serving with low carb tortillas:
Protein:33grams
carbs: 20grams
fats:15gram
fibre:4grams
15 g. fat; 20 g. total carb; 4 g. dietary fiber; 33 g. protein