Naked burritos
Cheryl says this salad has all the flavours and textures of a burrito, without the wrap, of course, you can always serve it in a warmed whole grain tortilla if you prefer.
Serves: 4
Recipe2 cups 390 g cooked brown rice1/4 cup 4 g chopped coriander2 tablespoons finely chopped green onion1 tablespoon lime zest1 teaspoon chilli powder1/2 teaspoon ground cumin1/4 teaspoon ground coriander1 1/2 cups 400g cooked pinto or black beans (or a 15-ounce 450ml can rinsed and drained)2 cups 500 g of your favourite salsa, divided2 cups shredded roast chicken, about 12 ounces 340 g1/2 cup 56 g shredded reduced-fat cheese.1/2 cup 118 ml plain nonfat Greek-style yogurt
Method1. In a medium bowl, stir the rice and seasonings together just until combined
Divide the mixture among 4 shallow bowls or plates
Top each plate with black beans and 1/4 cup 65 g of the salsa
Add roast chicken and top with the rest of the salsa, sprinkle on the cheese, and add a spoonful of yogurt on top, garnish with coriander
Follow Jessie Pavelka's workout plan