Recipe courtesy Juan Carlos Cruz
6 (6-inch) flour tortillas
Non-stick cooking spray
1 1/2 cups shredded zucchini
1 (4-ounce) can chopped green chiles
1 1/2 cups thinly sliced green onions
1 cup cooked rice
3/4 cup shredded fat-free pepper jack cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup fat-free sour cream
1 1/2 cups shredded lettuce
1 tomato, thinly sliced
6 tablespoons salsa
Preheat the oven to 250 degrees F.
Warm tortillas in oven.
While tortillas are warming, heat a non-stick skillet coated
with cooking spray over medium-high heat until hot. Add zucchini, chiles, and
green onions and saute for 3 minutes or until tender. Stir in the rice, cheese,
salt, and pepper and cook for 1 minute, stirring constantly. Remove from heat
and stir in the sour cream.
Fill warmed tortillas with rice mixture. Top with lettuce and tomato. Roll up the burrito and serve with salsa.