Skillet-Grilled Burritos with Creamy Cilantro-Jaleapeno Sauce

I made these a few weeks ago, and Brett loved the cilantro sauce. Of course, he pretty much loves anything with cilantro, but he really liked this. I just used regular corn, regular cheese, regular tortillas, added some sauteed onion, and used red beans that Donna had made. I don't think you can really mess it up. Instead of using cooking spray, I put a little butter in the frying pan, and warmed the tortilla in the buttered pan. Then I took the tortilla out, filled it, folded it, and returned it to the pan to cook through. Pretty easy.

I used my mini food processor to make the sauce. I put everything in together and processed it--much easier than hand-chopping the cilantro and jalapenos.

Skillet-Grilled Burritos
Source: Southern Living magazine

2 cups chopped cooked chicken breast
1 (15-oz.) can black beans, rinsed and drained
1 (11-oz.) can yellow corn with red and green bell peppers, drained
1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese
Creamy Cilantro-Jalapeno Sauce
8 (8-inch) soft taco-size whole wheat flour tortillas, warmed
vegetable cooking spray
salsa

1. Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeno Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.
2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining Creamy Cilantro-Jalapeno sauce

Creamy Cilantro-Jalapeno Sauce
1 cup light sour cream
1/2 cup loosely packed fresh cilantro leaves, chopped
2 tablespoons diced pickled jalapeno peppers
2 teaspoons chopped yellow onion
2 teaspoons Dijon mustard
1 teaspoon lime zest

1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes Store in an airtight container up to 2 days.