Mexican Burrito with Chicken & Avocado

Calories: 368; Total Fat: 13g; Carbohydrate: 37g; Protein: 26g

Ingredients

• 8 ounces precooked or leftover chicken breasts
• 1/4 cup fresh or frozen corn, cooked or thawed
• 1/4 cup no salt added black beans, drained and rinsed
• 2 tablespoons finely chopped cilantro, divided (plus more for optional garnish)
• 1/2 cup shredded reduced-sodium Cheddar cheese
• 1 small avocado, diced and divided
• 1/4 cup low-sodium tomatillo salsa, divided (plus more for optional garnish)
• 1 teaspoon lime juice
• Salt and pepper, to taste
• 3 medium (8-inch) whole-wheat flour tortillas
• Diced tomatoes (optional garnish)

Directions
​Heat the chicken strips according to package directions. Once warm, chop chicken into bite-size pieces.
In a small bowl, combine chicken, corn, black beans, 1 tablespoon cilantro, cheese, 1/2 avocado and 2 tablespoons salsa. Mix well to combine. Add salt and pepper, to taste. In a blender or food processor, combine lime juice, and the remaining avocado, salsa and cilantro. Blend until creamy. Taste for seasoning, adding more lime juice or salt as needed.
Spread 1/3 chicken filling into the center of a flour tortilla. Fold in the sides, and bring up the bottom of the tortilla, tucking in the ends. Keep rolling, pressing and creasing the end of the tortilla as you finish rolling it up. Top with avocado cream, and, if desired, more salsa, cilantro and tomatoes.