Chile Cheese Rice Burritos

  • Cooking spray
  • 1/2 cup shredded zucchini
  • 1/2 cup thinly sliced green onions
  • 1 cup hot cooked rice
  • 1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeño peppers
  • 1 tablespoon canned chopped green chiles
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fat-free sour cream
  • 2 (8-inch) flour tortillas
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup diced tomato
  • 2 tablespoons bottled salsa

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender.

Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.

Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla.

Top each with half of lettuce and tomato; roll up. Serve with salsa.