Chicken and Bean Burrito

Makes 6 servings | Serving Size: 1 burrito



  • 6 whole wheat tortillas (12 inch)
  • 1 cup cooked brown rice
  • 2 cups cooked chicken, diced
  • 1/2 cup Black Bean and Corn Salsa (see below)
  • 2 cups coarsely chopped saladgreens
  • 1/2 cup cheddar cheese,shredded (or other cheese)
  • 1 avocado, chopped


  1. Warm tortillas in oven following package directions.
  2. Leaving 1″–2″ of space from end of tortilla, divide ingredients and layer ontoone end of 6 tortillas in the following order: rice, chicken, salsa, greens, andcheese.
  3. Fold tortilla over filling, pressing gently so that filling moves down into the fold.
  4. Wrap both right and left side ends of tortilla over fold.
  5. Roll tortilla to close.

Nutrition Information Per Serving

336 Calories, Total Fat 15g, Saturated Fat 5g, Protein 21g, Total Carbohydrate 32g, Dietary Fiber 8g, Sodium 455mg. Excellent source of Vitamin A. Good source of iron.

Makes 24 servings
Serving Size: 1/4 cup
• 1 (16-ounce) jar salsa
• 1 (15.5-ounce) can unsalted black beans, drained and rinsed
• 1 (15.5-ounce) can unsalted corn kernels, drained or 11⁄2 cups frozen
• 1 (14.4-ounce) can low-sodium chopped tomatoes, drained
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped fresh cilantro or 1 teaspoon dried (parsley may be substituted)
• 1/2 teaspoon ground cumin


  1. Combine all ingredients in a medium-size bowl.
  2. Cover and chill for 30 minutes before serving.
  3. Serve with chips or as a vegetarian side dish.

  4. Nutrition Information Per Serving
    35 Calories, Total Fat 0g, Saturated Fat 0g,
    Protein 1g, Total Carbohydrate 8g, Dietary
    Fiber 1g, Sodium 190mg

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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