Skinny Grilled Chicken & Creamy Jalapeno Burrito: Skinny Taste Good

Skinny-grilled-chicken-&acre any-jalapeño-sauce-burrito

I seriously impressed myself tonight. I created a skinny Grilled Chicken and Creamy Jalapeno Burrito for just 294 calories and low carb. Under 300 calories and you wouldn't know it. Inspired by Taco Bell's Creamy Jalapeno sauce used in their quesadillas I learned how to make it and added some newer additions to slim down the recipe. Come have dinner with me.

When you want to lose weight and lose weight fast you want to do it in a way that is more long-lasting and sustainable which means living off of tofu and salads is a dieter's disaster. I want to eat real food while losing weight--Is that such a far-fetched request? Not when you get a little bit more creative in the kitchen it isn't. I love me some Mexican food if it involves tons of hot sauce and I'm certainly not a hot sauce snob.




Back to the goods. Okay here's my list of all the ingredients you will need for this skinny chicken burrito filled with yummy creamy jalapeno sauce:

Creamy-Jalapeno-sauce

Creamy Jalapeno Sauce

  1. Splenda
  2. Mayonnaise
  3. Paprika
  4. Garlic Powder
  5. Jalapeno slices
  6. Jalapeno brine
  7. Cumin
  8. Salt
  9. Cayenne Pepper

shredded-chicken

Grilled Chicken Burrito

  1. Chicken Breast (Pulled chicken breast is the best!)
  2. Carb Counter Tortilla (La Banderita) Only 5 net carbs
  3. Black Beans
  4. Corn
  5. Creamy Jalapeno Sauce
  6. Sour cream & Salsa (optional and not included in nutritional value)

Preparation

Step#1 Take the fully cooked chicken breast and pull back on it using a fork to get the chicken nicely shredded

Step#2 In a medium bowl combine 1/4 cup black beans and 1/4 cup canned corn. 1 teaspoon of cumin and 1 teaspoon of cayenne pepperblack beans-corn

Creamy Jalapeno sauce (Ingredients serve 8)

Step#3 In sauce bowl combine all of listed ingredients

  • 1/4 cup mayonnaise
  • 1 Packet Splenda
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • Pinch of Salt
  • 4 teaspoons diced jalapeno
  • 4 teaspoons jalapeno brine (juice from jalapeno jar)

Mix well and chill in refrigerator for a couple hours (you don't have to but it taste a lot better when the seasonings have time to settled in together)

burrito

For the Grilled Chicken Burritos I use my Hamilton Panini press grill that I ordered through Amazon because it cooks evenly on both sides and heats up incredibly fast for its affordable price, but you can use a basic frying pan.

Take 1 Carb counter (La Banderita) tortilla and lay flat on plate. Take 2 ounces of shredded chicken and mix together with 1 tablespoon of creamy jalapeno sauce. place chicken mixture in the center of the tortilla



Add the 1/4 cup of Black beans that is mixed with 1/2 cup of corn and seasoning and place on top of chicken. Fold the burrito the traditional way. If you need further instructions on how to fold a burrito I will provide you with a link to a diagram to fold a burrito and the preparation is complete.

 

Turn on your Panini press (or frying pan) and heat up. Now I like to cut corners anywhere I can in order to reduce calories without reducing the flavor so I don't use butter or oils in order to enjoy other ingredients. I can't have the mayonnaise in my sauce if I use oil or butter so that is my compromise in order to enjoy the filling.

Heat for about 3 minutes maybe less so eyeball it until it is golden brown with the yummy looking grill marks. *On frying pan grill one side for 2 minutes then flip for another 2 minutes on the other side.

grilled-burrito

Once your grill chicken burrito is cooked cut in half diagonally and side it with your favorite side dish and garnish. below I have provided you readers with a printable recipe. Let me know what you think in the comments section and please tell your friends who taught you this low calorie/low carbohydrate skinny grilled chicken and creamy jalapeno burrito--do join me for dinner again. 🙂

 

 

 

 



Skinny Grilled Chicken and Creamy Jalapeno Burrito

Yield: 1 Burrito Sauce Yields: 8 servings (1 serving is included in nutritional value)

Servings: 1 Burrito

Carbs: 24.93g

Protein: 17.7g

Fiber: 11.7g

Net Carbs: 13.23g


  • Creamy Jalapeno Sauce

  • Splenda

  • Mayonnaise

  • Paprika

  • Garlic Powder

  • Jalapeno slices

  • Jalapeno brine

  • Cumin

  • Salt

  • Cayenne Pepper

  • Grilled Chicken Burrito

  • Chicken Breast (Pulled chicken breast is the best!)

  • Carb counter Tortilla (La banderita 5 net carbs)

  • Black Beans

  • Corn

  • Creamy Jalapeno Sauce

  • Sour cream & Salsa (optional and not included in nutritional value)

Instructions


  • Step#1 Take the fully cooked chicken breast and pull back on it using a fork to get the chicken nicely shredded

  • Step#2 In a medium bowl combine 1/4 cup black beans and 1/4 cup canned corn. 1 teaspoon of cumin and 1 teaspoon of cayenne pepper

  • Creamy Jalapeno sauce (Ingredients serve 8)

  • Step#3 In sauce bowl combine all of listed ingredients

  • 1/4 cup mayonnaise

  • 1 Packet Splenda

  • 1/4 teaspoon Cayenne Pepper

  • 1/4 teaspoon Garlic Powder

  • 1 teaspoon Paprika

  • Pinch of Salt

  • 4 teaspoons diced jalapeno

  • 4 teaspoons jalapeno brine (juice from jalapeno jar)

  • Mix well and chill in refrigerator for a couple hours (you don't have to but it taste a lot better when the seasonings have time to settled in together)

  • For the Grilled Chicken Burritos I use my Panini grill because it cooks evenly on both sides but you can use a basic frying pan.

  • Take 1 Carb Counter (La Banderita 5 net carbs) tortilla and lay flat on plate. Take 2 ounces of shredded chicken and mix together with 1 tablespoon of creamy jalapeno sauce. place chicken mixture in the center of the tortilla

  • Add the 1/4 cup of Black beans that is mixed with 1/2 cup of corn and seasoning and place on top of

  • chicken. Fold the burrito the traditional way. If you need further instructions on how to fold a burrito I will provide you with a link to a diagram to fold a burrito and the preparation is complete.

  • Turn on your Panini press (or frying pan) and heat up. Now I like to cut corners anywhere I can in order to reduce calories without reducing the flavor so I don't use butter or oils in order to enjoy other ingredients. I can't have the mayonnaise in my sauce if I use oil or butter so that is my compromise in order to enjoy the filling.

  • Heat for about 3 minutes maybe less so eyeball it until it is golden brown with the yummy looking grill marks. *On frying pan grill one side for 2 minutes then flip for another 2 minutes on the other side.

  • Once your grill chicken burrito is cooked cut in half diagonally and side it with your favorite side dish and garnish.




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