Thursday, March 14, 2013

Healthy Chicken Burrito's

A recent brush with death (i.e. the warning signs for heart attack and high blood pressure) coupled with my untreated diabetes sent me on a fast track to try to deal with my ailments through diet. In 13 days I lost 23lbs and 4" off my waist solely from reducing my food intake overall to close to nothing and what I did ingest was the healthiest foods I could find - light salad, sunflower seeds, apple, banana and water. When I was able to get into the doctor my blood pressure was indeed high as was my blood sugar. With an array of meds to treat my ailments I have been able to get everything under control… except my appetite. Finding foods to satisfy my hunger while reducing my portions is the hardest part, however one recipe came to my attention that has helped greatly. While sitting in the docs waiting room watching a wellness TV channel there was a short segment on a healthy recipe that sounded good so I thought I would try it out. With a few slight modifications I made it my own and here it is!

2 Boneless Skinless Chicken Breasts
1 Small Red Bell Pepper
1 Can Kernel Corn
1 Can Low Sodium Pinto Beans
1 Cup Salsa
1 Cup Cheddar Cheese
1 TBSPN Canola Oil (I prefer to use Extra Virgin Olive Oil myself)
1/4 TSP Cumin
1/4 TSP Chili Powder
Jalapeño slices (to taste)
6-8 Large Soft Round Tortilla shells

First open, wash and drain both your corn and pinto beans. When you wash and drain your corn and beans you get rid of up to 70% of the sodium and that's a good thing! Set the corn and beans to the side.
Begin by slicing the bell pepper into and cleaning out the seeds inside. Then dice bell pepper up. Depending on the size of your bell pepper you may only want to use half of it. Set these aside and then slice chicken breasts up into bite size chunks. Heat oil up in skillet (only hot enough to saute and cook the chicken) then add chicken chunks and diced bell pepper. Stir till chicken chunks are cooked through (if you prefer your bell pepper to be a bit crisper add it in after the chicken is partially cooked). Add in the cumin and chili powder, stir to ensure spices are distributed evenly.
Fold in the corn and pinto beans then stir in your salsa. Once these are well mixed add in your cheddar cheese, mix well again until cheese is melted then remove from heat.
Take one tortilla shell and put on plate and soften in the microwave (10-15 seconds). Remove and spoon mixture onto shell in a line from left to right. Begin folding tortilla shell by folding each side in then lift shell bottom up and over the mixture and continue rolling over till mixture is totally enclosed and serve.
I enjoy a bit more spiciness so I also add jalapeño slices on top of the mixture after I have spooned it out and onto the shell and before I roll it up.