Chicken Burritos

  • Yield 6 servings


2 medium boneless, skinless chicken breast
1 box zatarain's jambalya mix
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon parika
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon sugar or substitute (optional)
1/2 teaspoon salt (optional)
3/4 cup water
1 package whole-wheat tortillas
1 cup low-fat sour cream
1 cup low-fat Cheddar or American cheese


  1. Preheat oven to 400F.
  2. Bake chicken breast for 30 minutes and cut into cubes.
  3. Prepare Zatarain’s jambalaya mix according to package directions.
  4. Combine all dry spices and mix together.
  5. In separate pan, cook cubed chicken and dry spices with  3/4 cup water.  Simmer  10 minutes. Add to jambalaya pot, and cook until rice is tender.
  6. Spoon mixture into warm tortillas and top with cheese and sour cream.



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