Chicken Fajita Burrito with Mango Salsa

4 servings
350 calories
29 grams carbs
5 grams fiber
9 grams fat


2 teaspoon olive oil
1 red bell pepper, thinly sliced
1 red onion, halved and thinly sliced
1/4 cup coarsley chopped cilantro
4 whole wheat tortillas (10" diameter)
3 cups roasted chicken, cut into strips

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.

Place each tortilla in large, dry skillet over medium heat. Warm 30 seconds per side.

Divide vegatables evenly among centers of each tortilla. Arrange chicken over vegetables and top with two tablespoons salsa. Garnish with cilantro, if desired. Fold in sides, then roll.