2010 Featured Healthy Recipes
February – Chicken Fajita Burrito with Mango Salsa
Ingredients:
- 2 tsp olive oil
- 1 red bell pepper, thinly sliced
- 1 red onion, halved and thinly sliced
- 1/4 cup coarsely chopped
- 4 whole wheat tortillas (10" diameter)
- 3 cups roasted chicken, cut into strips
- 1/2 cup mango salsa
Directions:
- 1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and
onion and cook until soft, about 10 minutes. Stir in cilantro. Cover skillet
to keep warm.
2. Place each tortilla in large, dry skillet over medium heat. Warm 30 seconds per side.
3. Divide vegetables evenly among centers of each tortilla. Arrange chicken over vegetables and top with 2 tablespoons salsa. Garnish with cilantro, if desired. Fold in sides, then roll tortillas into tight cylinders.
Number of Servings: 4
Nutrition Facts per Serving:
- Calories: 350
- Carbohydrates: 29 g
- Fat: 9 g
- Fiber: 5 g
- Protein: 36 g
- Sodium: 347 mg
Source: www.prevention.com
January – Tuna Salad Wrap
Ingredients:
- 2 scallions (white and green parts), cut into 1" pieces
- 2/3 cup broccoli florets
- 1/2 cup packed parsley leaves
- 1/4 granny smith apple with skin, cored and coarsely chopped
- 1 can (6 1/2 ounces) water-packed albacore tuna
- 1 1/2 tablespoons reduced-fat mayonnaise
- ground black pepper
- 2 100 percent whole wheat tortillas (10" diameter)
2 large plum tomatoes, seeded and thinly sliced vertically
Directions:
1. Place the scallions and broccoli into the bowl of a food processor fitted with a metal blade. Pulse 6 times to chop coarsely. Add the parsley and apple. Pulse 4 times to finely chop. The mixture should be moist but still crunchy. Scoop into a bowl. Wipe out the food processor bowl with a paper towel.
2. In the food processor bowl, combine the tuna and mayonnaise. Process until the mixture is a spreadable paste, about 45 seconds, scraping down the sides of the bowl as needed. Season to taste with pepper.
3. Divide the tuna between the tortillas, spreading firmly with a rubber spatula to cover all but 3/4" along the outer edge of each wrap. Heap half of the chopped vegetables in the center of each wrap. Using your hand, spread them to cover the tuna, pressing lightly. Arrange the tomatoes evenly over the vegetables.
4. Roll the tortillas from the bottom, pulling toward you slightly to make them tight. Trim off the ends, cutting them on a diagonal in the same direction. Cut each wrap diagonally in half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24 hours, before serving.
Number of Servings: 2
Nutrition Facts per Serving:
- Calories: 285
- Carbohydrates: 40 g
- Fat: 3 g
- Fiber: 6 g
- Protein: 31 g
- Sodium: 709 mg
Source: www.prevention.com
To see recipes listed in 2009, click here.
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