Chicken and Quinoa Burritos

Our quick and easy burritos only take 25 minutes to prepare, but you can also trim that time down considerably by cooking the quinoa the day before you plan to serve them. Store cooked, cooled quinoa in a covered container in the refrigerator, then reheat it in the microwave before loading up each burrito to your liking. We like the burritos with plenty of fresh cilantro, but you could also use shredded romaine lettuce, or even mixed greens. If you haven’t yet experimented with Greek yogurt as a substitute for sour cream, trust us—you won’t taste the difference.

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Photo by Romulo Yanes
Chicken and Quinoa Burritos 2.9 225 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 697 calories
    • Fat 24 g
    • Sat Fat 9 g
    • Cholesterol 58 mg
    • Sodium 1377 mg
    • Protein 38 g
    • Carbohydrate 85 g
    • Sugar 6 g
    • Fiber 15 g
    • Iron 7 mg
    • Calcium 424 mg
Our quick and easy burritos only take 25 minutes to prepare, but you can also trim that time down considerably by cooking the quinoa the day before you plan to serve them. Store cooked, cooled quinoa in a covered container in the refrigerator, then reheat it in the microwave before loading up each burrito to your liking. We like the burritos with plenty of fresh cilantro, but you could also use shredded romaine lettuce, or even mixed greens. If you haven’t yet experimented with Greek yogurt as a substitute for sour cream, trust us—you won’t taste the difference.

Ingredients

  1. Check 4 burrito-size whole-wheat tortillas, warmed
  2. Check 1 cup shredded rotisserie chicken, warmed
  3. Check 1 cup black beans, rinsed and warmed
  4. Check 1 cup cooked quinoa or brown rice
  5. Check 1 cup grated Monterey Jack
  6. Check 1 cup fresh cilantro sprigs
  7. Check 1/2 cup low-fat Greek yogurt
  8. Check 1 avocado, sliced
  9. Check 1 cup corn salsa
  10. Check

Directions

  1. Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, Monterey Jack, cilantro, yogurt, and avocado.
  2. Roll into burritos and serve with the salsa.