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Crunchy Healthy Burritos
By : Method
- Spoon the sauces equally onto each tortilla.
- Spoon on equal portions of the chicken/ veggies, tofu and cheese in a row closer to 1 side of the tortilla.
- Season with salt and pepper.
- Fold in at 2 ends and holding the stuffing in place, fold the tortilla over and tuck it under the filling. Roll on and sit on the other end.
- Dry roast (or with a little butter) in a pan to ensure the open end closes well to seal in the filling and heat lightly in the microwave.
Ingredients:
4 low-carb high-fibre 60-calorie whole wheat tortillas
1 cup shredded/ chopped cooked chicken (optional)
1 cup cooked veggies - carrots/peas/capsicum/beans
1/2 cup grated low-fat cheddar cheese
1/2 cup chopped olives
1/2 cup chopped tofu
salt and pepper to taste
1 cup shredded lettuce
4 tbsp light mayonnaise/mustard
4 tbsp tomato-chili/ chili-garlic sauce
4 low-carb high-fibre 60-calorie whole wheat tortillas
1 cup shredded/ chopped cooked chicken (optional)
1 cup cooked veggies - carrots/peas/capsicum/beans
1/2 cup grated low-fat cheddar cheese
1/2 cup chopped olives
1/2 cup chopped tofu
salt and pepper to taste
1 cup shredded lettuce
4 tbsp light mayonnaise/mustard
4 tbsp tomato-chili/ chili-garlic sauce
RECIPES BY MEARL FERNANDES
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