Chicken Burritos

PREP 17 MIN COOK 20 MIN SERVES 4

1 medium green pepper, chopped
1 medium zucchini, chopped
6 oz Chicken breast, roasted without skin, cubed
1/2 cup frozen corn kernels, thawed or fresh
1/2 small onion, minced
1/4 cup plain fat-free yogurt
1/4 tsp Cumin seeds
1/4 tsp chili powder
1/4 tsp table salt
8 oz tortilla, flour, fat-free, about 4 burrito-size tortillas
1 cup salsa

1. Preheat oven to 350'F.

2. In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.

3. Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.

4. Place 1/4 of mixture in centre of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.

Per Serving: (1 burrito) To be added in a bit - haven't got all of this information.
When I try out a recipe directly from Weight Watchers; they don't always supply the nutritional information??
Points Plus Value: 6

These were actually pretty good! Our youngest teen wasn't too keen about the wrap being baked so he simply ate the inside of the burrito - and really enjoyed it too. I like the entire combination - shell and all; thought it was great as is.