Chicken & Millet Burrito

Chicken & Millet Burrito
Makes 4



  1. 1 of 3 Bring 13/4 cups water to a boil. Add millet and simmer, covered, 20 minutes, stirring twice. Remove from heat and add spinach to pot. Cover and let stand 5 minutes.
  2. 2 of 3 Heat oven to 350 degrees F. Stir 1/2 cup salsa into millet-spinach mixture. Spread centers of tortillas with refried beans, about 1/4 cup for each. Top each with 1/3 cup shredded chicken, 1/3 cup millet mixture and 2 tablespoons cheese.
  3. 3 of 3 Fold sides of one tortilla in over filling and then fold bottom edge of tortilla over middle. Continue rolling to enclose filling. Repeat with all tortillas. Place all on a baking sheet and coat with nonstick cooking spray. Bake at 350 degrees F for 15 minutes or until heated through.
Nutrition Information for Chicken & Millet Burrito
Servings Per Recipe: 4
Per Serving: 422 kcal cal., 920 mg sodium, 5 g fiber, 3 g sat. fat, 29 mg chol., 7 g Fat, total, 76 g carb., 17 g pro.