Main Dish

Chicken and Cheese Burritos

43211 4 Spoon based on 1 review


  • 1 pound boneless, skinless chicken breast
  • 1 Tbsp vegetable oil
  • 1/2 cup corn (thaw if frozen, drained if canned)
  • 2 scallions, thinly sliced 2 Tbsp red onion, finely chopped
  • 1 sweet red bell pepper, diced
  • 1 yellow or green bell pepper, diced
  • 2 Tbsp fresh cilantro, finely chopped
  • 8 ounces Kemps Cottage Cheese
  • 1 cup picante sauce, taco sauce, or salsa
  • 8 6-inch flour tortillas


  1. Preheat oven to 375 F.
  2. Slice chicken into 1-inch wide strips. Saut in oil. Reserve.
  3. In a bowl, blend corn, scallions, red onion and peppers with cottage cheese and half the cilantro.
  4. Evenly distribute the chicken and cottage cheese-vegetable mixture in center of each tortilla, and roll up.
  5. Place each tortilla in an 11" x 7" x 1.5" inch baking dish, seam side down. Top with picante sauce, taco sauce, or salsa.
  6. Bake for 20-25 minutes, or until thoroughly heated.
  7. Garnish with remaining cilantro.

Serves 4

Serving Suggestion: Top with Kemps Sour Cream , and serve with rice and black beans.

Per serving: 501 calories; 53.5 grams protein; 13.5 grams fat; 3.75 grams saturated fat; 40.25 grams carbohydrates; 800.9 milligrams sodium; 140.2 milligrams calcium; 4.5 grams fiber

Recipe Reviews
43211 4 Spoons

Submitted on November 11, 2011 at 5:06 pm

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