Description
Upgrade your burrito with a flaky phyllo crust using this recipe featuring grilled chicken, black beans and pepper jack cheese.
Ingredients
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- 32 sheets Athens Phyllo Dough (9″ x 14″), thawed
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- 1/4 cup tablespoon olive oil, divided
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- 1/2 cup onions, medium chopped
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- 1 1/4 cups red pepper, medium diced
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- 1 1/4 cups yellow pepper, medium diced
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- 1 1/2 cups grilled chicken meat, diced
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- 1 can (15-ounce) black beans, rinsed and drained
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- 1 1/2 cups pepper jack cheese, grated
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- 1/2 tablespoon lime juice
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- 1 teaspoon chili powder
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- 1 teaspoon ground cumin
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- 1/8 teaspoon garlic powder
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- Salt and pepper to taste
Directions
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In large skillet, heat 1 tablespoon oil over medium heat. Add onions and sauté for 3 minutes. Add red and yellow peppers and sauté for 5 minutes. Drain well and cool slightly.
In large mixing bowl, combine sautéed vegetables, cooked chicken, black beans, cheese, lime juice, chili powder, cumin and garlic, mixing lightly. Add salt and pepper to taste.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface, short side near you. Lightly spray with cooking spray. Layer with another sheet of phyllo, spray and repeat with three more sheets, giving you a stack of 4 sheets. Place approximately 1 – 1 1/2 cups filling on phyllo stack approximately three inches from bottom. Fold phyllo over filling, tuck over the ends and roll to the end of strip. Brush outside of each roll with olive oil and place seam side down on un-greased cookie sheet. Repeat procedure with remaining phyllo and filling.
Bake in oven for 20 to 30 minutes or until golden brown. Serve warm.
Nutrition
Serving size: 1 burrito (190g), Amount per serving: Calories 360, Total Fat – 13g, Saturated fat – 4.5g, Trans Fat – 0g, Cholesterol – 35mg, Sodium – 560 mg, Dietary Fiber – 5g, Total Carbohydrate –42g, Dietary Fiber – 5g, Total Sugars – 4g, Protein –18g, Vitamin D – 0%, Calcium 15%, Iron 10%, Potassium 6%
Tips
Try serving with salsa, sour cream or guacamole.
Also works well made with cooked shredded beef instead of chicken.
Burritos may be formed up to 1 month in advance and frozen in air tight container. Bake as above without defrosting.
