Total time: 40 minutes

Makes: 8 servings (8 burritos)

383 Calories / 55g Protein / 43g Carbs / 11g Fat

Seasonings

• 2 Packets of taco seasoning, Salt, Pepper

Ingredients

• 3lbs Chicken breast

• 15ml Lime juice

• Cooking spray

• 8 Low carb tortillas (burrito size)

• 1 Medium onion (diced)

• 1 Can of black beans (rinsed)

• 1 Can of Mexican style corn (drained)

• 2 Bell peppers (diced)

• 112g Low fat shredded Mexican cheese

Instructions

1. Preheat oven to 425°F (unless air frying)
2. To prepare chicken, add whole chicken breasts to a bowl, spray lightly with avocado oil, and season with taco seasoning. Allow chicken breasts to marinate for at least 15 minutes for best results
3. To cook chicken, oven bake at 425°F for 25-30 minutes or air fry at 390°F for 20 minutes
4. While chicken is cooking, add your bell peppers and onion to a sprayed pan on medium high heat. Once the onion begins to brown, add your corn and beans. Season with salt and pepper and stir until fully combined and mixture is hot
5. Once chicken is cooked and cooled, cut into 1in. cubes (or shred)
6. To assemble your burritos, add 1/8 of your chicken to your low carb tortilla, 1/8 of your bean, corn, and vegetable mixture, and 1/8 of your cheese. Repeat this process until all 8 tortillas are filled and chicken and veggies are gone. To fold closed, fold the sides, then the back, and tuck. Be careful to not lose any burrito filling in the process
7. In a sprayed pan on medium high heat, add your folded burritos and cook until tortilla is golden brown (you can do multiple at once)
8. Wrap burritos with tin foil and freeze or refrigerate