Taqueria Style- Chili-Rubbed Chicken Super Burritos

This post is dedicated for my love of burritos. I crave them from this wonderful Taqueria down the street from us. The other day I asked them for calorie counts on my meal, and the man behind the counter looked at me quizzically and shook his head. Meaning no calculation.  That gave me a sense that all the deliciousness that goes in that wonderful burrito is unaccounted for.  Once in a while it would be okay to indulge, but tell that to my cravings!

I thought of an alternate way to enjoy my beloved burrito with a healthier twist.  Since, I have made this commitment to myself to eat better- I took it upon myself to make a copy-cat burrito to save a few calories, and a few dollars. 

The result was so, so yummy. I could eat this everyday... but I don't 

Ingredients- 

Per Burrito:

1 Large tortilla- I used a brown-rice tortilla

1/2 cup of Mexican rice

1/2 Small avocado cut

1/2 cup of Chili rubbed chicken

1/4 cup of canned pinto beans- mashed or refried beans

1/2 tablespoon low-fat sour cream

1 tablespoon salsa (your pick)

Chili-Rubbed Chicken-

• Prepare 2 chicken breasts on a plate or bowl
• Create a rub with 1 tablespoon chili powder, 1 teaspoon cayenne pepper, 1 teaspoon cumin powder, and coarse salt to taste. Mix together with 2 tablespoons of lime juice- rub onto chicken breast pieces. 
• Let marinate for a few hours in the refrigerator or cook immediately
• I pan-fried chicken breasts 5-7 minutes per side or until no longer pink inside. Cut into pieces

Mexican Rice-

• Puree in a blender one medium tomato, half yellow onion, and 1 jalapeno deseeded with 1 cup of water. 
• Place mixture in saucepan
• Add 1 cup of rice (I used long-grain) and 1 cup of water to the saucepan as well- stir 
• Let it come to a boil
• Simmer for 15-20 minutes

Directions- Assemble burrito, fold into shape and enjoy!

Calories- 650 calories per burrito ( Can vary depending on your ingredient quantities)