Lower Sodium, Low Fat Burrito

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This is seriously the most requested dish in our household.  We love Mexican food, but the yumminess has some unwanted health consequences.  So instead of getting Mexican food out, I've decided to find out how I can desalinate one of our favorite items on the menu--the burrito. So this is a much lighter version of what you might get at a restaurant.  Now, it does take some effort because of all the components but most of them can be made ahead. And a note, the salsa definitely makes it.

Below, "spice" means a mix of the following (I use dried spices.): cumin, chili powder, paprika, cayenne pepper (optional... this is very spicy).  Also, although there are boxed Spanish rice that are easy to make, I found they had insane amounts of sodium. So I decided to make my own.

For the "Spanish" rice

spice mix above (Eyeball the amounts here based on which flavors you want. My general rule, if I can still smell the rice while it's cooking, then I didn't put enough spices.)

onions (1 small one)

tomato (1 will do)

1 1/2 cups uncooked rice

1 1/2 cups chicken stock (I use low sodium... no need for too much salt with all the spices)

In a pot, sautee onions in oil, then add tomatoes when onions are slightly translucent. Add the uncooked rice and season with the spice mix. Sautee a bit until rice is covered with the oil, spice mix, etc. Add chicken stock.  Bring to a boil then lower the heat. Stir occasionally to prevent rice from being sticky. If it's drying up but not yet cooked, add a bit more chicken stock.  You would rather have the rice a bit dry (but cooked!) than gummy. This will take around 20 minutes. Set aside.

For the salsa

2-3 tomatoes

1 onion (I like to use white.)

1 large slightly unripe mango (You want it to have a bit of a crispness, but slightly tangy and sweet)

fresh cilantro (depends how much u want)

salt and pepper

1/2 lemon (or lime or dayap, but lemon preferred)

Dice tomatoes, onions, and mangoes. Put all in a bowl.  Season salt and pepper.  Chiffonade fresh cilantro and add to salsa.  Finally, add the juice of the lemon. Toss all together (This is actually better if you let it sit for a few hours to allow flavors to blend well, so you can definitely make ahead.).

For the chicken

2 chicken breasts (Each sliced butterfly style for thinner cutlets.)

spice mix above

salt and pepper

Rub spice mix and salt and pepper onto the chicken.  Either bake this at 375-degrees F for 20 minutes or grill or cook in a bit of oil in pan (not really fry).  Let it rest about 5 minutes before slicing into strips so juices won't run out.

Optional substitute for the chicken

ground meat (turkey, beef or pork)

spice mix

garlic

onion

salt and pepper

Sautee garlic and onion.  Add and brown the meat.  Season with spice mix, salt, and pepper.

Building the Burrito

I use two large flour tortillas for each burrito. Overlap them like a Venn diagram. Spread sour cream, then the rice, chicken, salsa, and grated cheese (Mexican blend or cheddar).  You can add hot sauce for additional kick.  Wrap the burrito by closing the sides first, then bring the end closest to you towards the other end.

Put in the oven for about 10 mins at 350-deg. This crisps up the tortilla and melts the cheese.