My Weekday Cooking Philosophy
On the weekdays, I don’t have time to cook from scratch meals. Our family schedule is crazy and sometimes I just have to get something quick on the table. I’d like to tell you that every time I make this recipe that I make my pico de gallo from scratch, that I cook my free range chicken fresh with herbs grown in my own herb garden, that all my vegetables are organic and bought from local growers, and that it’s all cooked in all clad stainless steel cookware. But…this is reality. I find things prepackaged, pre-cut, frozen, whatever it takes to get a meal on the table quick with as much nutrition as possible balancing time and money where I can.
So, with that said, if you’re ever Jonesin’ for an easy, low calorie, high speed chicken burrito, here’s your answer.
Hoppin’ Homemaking’s Flat Out Chicken Burrito
This chicken burrito is loaded up with veggies to make it filling. You can also substitute steak strips or shrimp for the chicken. I have also added brown rice and black beans as well at times.
Weight Watchers Points: 7
4 Flat Out Light Flat Breads
6oz Southwestern Flavored Chicken Strips ( this in one pack of most pre-packaged strips)
2 tsp extra virgin olive oil
2 cups red, green, and yellow bell pepper mix, cut into strips ( I get mine frozen and cut)
1 cup chopped onions, frozen
Mexican seasoning to taste ( I use El Paso Taco Seasoning)
2/3 cup Weight Watchers Mexican Blend Cheese
1 cup pico de gallo ( I buy it in the salad section of the grocery store already made)
1 Tbsp Fat free Sour cream
In a skillet, add extra virgin olive oil and allow skillet to get hot. Add the peppers and onions until they are hot but still somewhat crisp. Add the chicken and the Mexican seasoning. Cook for 3 to 5 minutes, stirring occasionally. Wrap the Flat Out Light wrap in plastic wrap and heat in the microwave for 10 seconds.
Fill the wrap with the meat and veggies. Add the cheese and sour cream. Wrap the burrito up and top with pico de gallo.