Chicken & Veggie Baked Burritos

(NC)—Pantry staples like canned beans and pasta sauce are combined with fresh shredded veggies to create a delicious and nutritious baked burrito that kids and adults will love.

Shopping Tip:  Look for “no fat” and “no added oil” when shopping for healthier pasta sauce options. Plus, stock up on spices; cayenne pepper adds the Mexican flare without adding sodium!

Healthy Cooking tip: Want to quickly add more protein to your Burritos without the extra sodium? Use downtime to roast a whole chicken. Remove meat and store in your fridge. Freeze the bones for when you have spare time to make your own, low-sodium chicken broth.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2
Serving size: 1 burrito
Calories per serving: 248


• 1 ¼ cup (300 mL) Healthy Choice Traditional pasta sauce, divided (see below)
• 2 small 6-inch (15 cm) low sodium multigrain flour tortillas
• ½ cup (125 mL) low sodium refried beans
• ½ cup (125 mL) each: shredded carrots and zucchini
• ½ cup (125 mL) diced cooked chicken
• 4 tbsp. shredded cheese (about 1/2 cup/ 125 mL)
• ¼ tsp. (1.25 mL) cayenne pepper (optional)
• 1 tbsp. (15 mL) finely chopped cilantro, for garnish
• ¼ cup (50 mL) guacamole (optional)


• Preheat oven to 375F/190C; place tortillas on working surface.

• On each tortilla, evenly spread ¼ cup (50 mL) beans; top with ¼ cup (50 mL) each:  shredded carrots, zucchini and diced chicken. Top with 1/8 cup (30 mL) Healthy Choice Traditional pasta sauce: roll each tortilla around ingredients and place seam-side down in oven proof baking dish.

• Top with 1 cup (250 mL) Healthy Choice Traditional pasta sauce and shredded cheese and sprinkle with 1/8 tsp. (.6 mL) cayenne pepper (optional); bake for 20 minutes or until cheese is melted and tortillas are slightly browned.

• Garnish with freshly chopped cilantro and serve with an optional side of guacamole.

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