Share on Facebook 
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Preptime: 15 min.Cooktime: 20 min.
Carbs: 93g
Fat: 11g
Fiber: 6g
Protein: 33g
Satfat: 3g
Sodium: 773mg
For the salsa:
1 small onion, chopped
1 15-ounce can diced tomatoes, drained
2 cloves garlic, peeled
1 jalapeño chili pepper, stemmed and seeded
1/4 cup chopped, fresh cilantro
1 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
a pinch of sugar
For the burritos:
6 large flour tortillas
1 pound skinless, boneless chicken breasts
1 tablespoon olive oil
salt and pepper, to taste
3/4 cup non-fat sour cream
1/3 cup fresh cilantro leaves
Directions:
For the salsa:
1. Combine all of the salsa ingredients in a small saucepan. Bring to a boil, adjust the heat so that the mixture simmers and cook until 1/2 of the liquid evaporates, about 15 minutes. Turn off the heat and let cool.
2. Pour the mixture into a blender and puree. Chill.
(This can be made in advance and stored in the refrigerator for up to 1 week.)
For the burritos:
3. Preheat the oven to 350°F.
4. Wrap the tortillas in foil and warm them in the oven for about 10 minutes.
5. Pre-heat a skillet or grill to medium high for the chicken. Brush the chicken breasts with olive oil, then season with salt and pepper. Cook the chicken until the juices run clear and the chicken is cooked through, about 6 minutes per side. Transfer the chicken to a cutting board and let rest for a few minutes. Slice the chicken into thin strips, or chop into small pieces.
7. Everyone can create their own burritos with chicken, salsa and sour cream. Garnish with extra salsa, sour cream and cilantro leaves if desired.
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