Chicken and Cheese Burritos

Ingredients

• 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

Instructions

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