Ingredients
1 cup reduced-fat sour cream1/4 cup chopped fresh cilantro2 tablespoons chopped pickled jalapeno slices2 teaspoons chopped onion2 teaspoons Dijon mustard1 teaspoon grated lime zestBURRITOS:2 cups cubed cooked chicken breast1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 cup shredded reduced-fat cheddar cheese1/4 teaspoon salt8 whole wheat tortillas (8 inches), warmedCooking spraySalsa, optional
Preparation
In a small bowl, combine the first six ingredients. In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup sour cream mixture. Spoon 1/2 cup chicken mixture on each tortilla. Fold sides and ends over filling and roll up. Spritz both sides with cooking spray.
In a large nonstick skillet or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown. Serve with remaining sour cream mixture and salsa if desired.
