Low-Fat Chicken Burritos

• 1 small onion, chopped
• 2 small garlic cloves, minced
• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into chunks
• 1 12 oz can of black beans, rinsed and drained
• 1 1/2 cups of salsa
• 1/2 t. chili powder
• 6 8-inch whole-wheat tortillas
• 3/4 c. shredded cheddar cheese
• 6 cups fresh spinach, shredded (optional)
• 1/2 cup nonfat sour cream (optional)

In large skillet, saute onion and garlic in oil over medium heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 c. salsa and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave for 10 seconds. Spoon 1/2 c. filling onto each tortilla; top with 1 T. cheese. Fold each into a burrito. Serve with a cup of spinach, salsa, remaining cheese and sour cream.

Lime Chicken Fajitas

• 1/2 t. salt, divided
• 1 t. chili powder
• 1/2 t. ground cumin
• 6 8-inch whole wheat tortillas
• 1 lb boneless, skinless chicken breasts, cut into chunks or strips
• 1 1/2 cups julienne-cut green bell pepper
• 1 cup julienne-cut red bell pepper
• 1/4 c. lime juice
• 2 1/2 T. olive oil
• Head of romaine lettuce
• 2 cups halved cherry tomatoes (optional)
• 1/2 c. shredded cheddar cheese (optional)

Heat a large skillet over medium-high heat with a dash of olive oil or cooking spray. Combine 1/4 t. salt, chili powder and cumin in small bowl and coat chicken with it. (You can also put mixture in ziploc bag and shake chicken to coat, whatever you find easiest.)  Add chicken; cook 3 minutes on each side. Add bell peppers and cook 4 minutes or until veggies are tender, stirring frequently.

To make dressing, combine lime juice, 2 1/2 T. olive oil, and 1/4 t. salt in a large bowl; stir with a whisk. Combine lime-juice mixture and lettuce; toss well. Divide lettuce evenly among 4 tortillas; top with chicken mixture and optionally, the tomatoes and cheese.