Clickbank Products
Share Button
Privacy Policy
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Chicken Burritos
Main Page
3 PointsPlus Per Serving
Ingredients:

1/2 cup fine chopped Roma tomatoes
1/2 cup fine chopped, peeled mango
1/4 cup red onion, chopped fine
4 tbsp lime juice
3 tbsp cilantro, snipped
2 to 3 tsp jalapeno peppers, seeded and
finely chopped
(12 oz) boneless, skinless chicken breast halves
1/2 cup water
1/4 tsp salt
1/4 tsp cayenne pepper
8 (6 inch) corn tortillas
1 1/2 cups shredded leaf lettuce
1/4 cup light sour cream
WW Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
Garlic Parmesan Mushrooms
Green Goddess Dip
Chicken Fiesta Bake
Spicy Corn Dip
Directions:

1. In a medium bowl combine the tomato, mango, red onion, 2 tbsp of the lime juice, cilantro and jalapeno. Cover and chill for 30 minutes.

2. Place chicken and the water in a large heavy skillet. Bring to a boil; reduce heat. Simmer covered for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well; let cool until easy to handle. Using two forks, shred chicken and toss with the remaining lime juice, salt, and cayenne pepper.

3. Meanwhile, wrap the tortillas in foil and bake in a 350 F. oven 10 minutes or
until warm.

4. To serve: Spoon shredded chicken down the centers of warm tortillas.
Top each with salsa, leaf lettuce and sour cream and roll up.

Makes 8 Burritos (1 Burrito Per Serving)

Per serving: Calories 129, Fat 2 g, Carbs 17 g, Fiber 1 g, Protein 10 g