Easy Chicken Nugget Burritos
  • 8oz frozen chicken nuggets (TRY: Applegate Organic Chicken Nuggets)
  • 6 (8-inch) whole-grain tortillas
  • 1cup baby spinach
  • cups cooked brown rice
  • cups shredded cheddar cheese
  • ¼ teaspoon ground cumin, or to taste
  • ¼ teaspoon chili powder, or to taste
  • ½ cup bottled salsa
  • 1 -2 avocados, diced (optional)
  • Toppings: Additional salsa, sour cream, fresh cilantro leaves
  1. Prepare chicken nuggets according to package directions. Remove from oven; leave oven on. Chop nuggets into pieces.
  2. Line a baking sheet with foil and coat lightly with cooking spray. Have a small bowl of water ready.
  3. Place a tortilla on a paper towel. Top with a few spinach leaves, ¼ cup rice, 1 /6 of the chicken nugget pieces, ¼ cup cheese, a little cumin and chili powder, and a spoonful of salsa down the center. Warm in the microwave for 15–30 seconds. If using, top with avocado.
  4. Place warmed tortilla with toppings on a flat surface. Using your finger, lightly moisten entire tortilla edge with water. Fold in sides, then roll upward from the bottom edge. Remoisten top edge if needed; roll over top edge to seal. Place, seam side down, on prepared baking sheet.
  5. Repeat process with remaining tortillas and fillings. Place baking sheet with burritos in 200° oven to warm, 5–10 minutes. Serve with desired toppings.
Recipe Notes
Nutrition Facts
Easy Chicken Nugget Burritos
Amount Per Serving
Calories 1319 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg 9%
Sodium 671mg 28%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Sugars 3g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 burrito): 319 cal, 10g fat (3g mono, 1g poly, 6g sat), 28mg chol, 671mg sodium, 39g carb (3g fiber, 3g sugars), 13g protein