Name: Chicken Burritos
Yield: Makes 6 servings
Ingredients: 1 small onion, chopped; 2 small cloves garlic, peeled and minced; 2 tsp vegetable oil; 12 oz boneless, skinless chicken breasts, cut into 2-inch strips; 1 can (12 oz) black beans, rinsed and drained; 1 1/2cups hot salsa; 1/2 tsp chili powder; 6 whole-wheat tortillas (8 inches each); 3/4 cup cheddar, shredded; 6 cups fresh spinach, shredded; 1/2 cup nonfat sour cream

Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans) and protein (chicken, beans). A chicken burrito with the full-fat works can tip the scales at nearly 600 calories and 31 fat grams. To slim it down, we stuffed it with all-white-meat chicken, less cheese and nonfat sour cream. We also rolled it in a whole-wheat tortilla for extra fiber.

Recipe notes

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