So I had to share at least one of the recipes I made this week using the my Simple Shredded Chicken as a ‘head start’ ingredient. I’m telling ya, these ‘head start’ ingredients make weeknight meals a breeze and we’d probably be eating a lot more pizza if we didn’t have them on hand!
Since the chicken was already made and just needed to be heated up, all that I had to ‘cook’ were my greens. I went with my favorite go-to way to cook greens; a little olive oil and garlic with salt and pepper – so simple and you just can’t go wrong. Not to mention, it’s quick, which is sometimes the one ingredient that I’m most in need of.
I used swiss chard because it’s what I had, but you can make this with any greens you have on hand (think kale, spinach, beet, dandelion, collards, etc.).
Then simply take a whole grain tortilla and assemble. A layer of greens, a layer of chicken, and a sprinkle of cheese and voila… you’ve got yourself one heck of a clean and delicious burrito!
I didn’t get to include it in the photo, but I topped mine with some Greek yogurt mixed with Sirracha (spicy chili garlic sauce). The Ezekiel tortillas, although yummy, can be a little dry so I definitely recommend a little Greek yogurt or perhaps some Guacamole!
On another note…
I’m going to be doing my first ever interview!
Web Marketing Therapist, Lorrie Thomas, founder of Web Marketing Therapy and head Wild Web Woman herself will be interviewing me on her Blog Talk Radio Show. The topic will be ‘Tips on Healthy Eating‘ – with an emphasis on healthy eating on the go. I’ll be sharing some of my favorite tips and insights as well as debunking a few myths that I think we all should be aware of!
I’m a little nervous and a lot excited and would love for you guys to tune in Monday morning (tomorrow) Dec 6th @ 10am.
Garlicky Chard and Chicken Burrito
Yield: 2 servings
Prep Time:8 minutes
Cook Time:12 minutes
Total Time:20 minutes
- 1 bunch of Swiss chard, stemmed and cleaned
- 3 cloves of garlic, chopped up
- 2 tsp olive oil
- Salt and pepper to taste
- 2 whole grain tortillas (I used Ezekiel)
- 8 oz shredded chicken
- 2 tbsp part-skim shredded cheese
Cut chard leaves into thin ribbons.
Heat olive oil in a large non-stick sauté pan and add garlic. Once the garlic is fragrant add in chard and season with salt and pepper.
Cook chard for 6-8 minutes, stirring occasionally, or until it has wilted down.
Warm tortilla in the microwave and layer half the chard on the bottom of the tortilla. Top with 4 oz of shredded chicken and a tablespoon of the cheese. Fold the tortilla onto itself into a burrito. Repeat with the remaining ingredients and enjoy.
*I like to eat my burrito topped with a couple tablespoons on non-fat Greek yogurt mixed with a little Sirracha (aka – chili garlic sauce).
Makes 2 burritos.