As promised, I have a simple and delicious Weight Watchers friendly Smothered Chicken Verde Burritos recipe for you today! This recipe uses six simple ingredients: WW friendly tortillas, shredded chicken, Mexican cheese, salsa verde, chicken broth, and a can of cream of chicken soup to thicken things up. You can cook the chicken in these smothered burritos with an Instant Pot or without one, so I am including directions for both.

Click here to jump to the Instant Pot directions.

Click here to jump to the stove-top directions.

There are three ingredients I want to talk specifically about, and then we will get to the recipe. The tortillas, the chicken, and the cheese. First, let’s talk about the tortillas…

Use 1 MyWW Point tortillas to keep the points down to 5 Green, 4 Blue, and 4 Purple points per burrito.

I have been spending some time lately digging to find the best tortillas out there for Weight Watchers members, and I think I finally landed on it! The tortillas I used for this recipe were the Olé Xtreme Wellness High Fiber Low Carb Tortilla Wraps.

Here is why I chose these particular tortillas…

1. They are just 1 Green, 1 Blue, or 1 Purple points per tortilla.
2. They are larger than some other 1 MyWW point tortillas (8 inches).
3. They are highly rated. Just take a peak over on Amazon, and you will see that most people love these tortillas. At the time of me writing this post, the Olé Xtreme Wellness High Fiber Low Carb Tortilla Wraps have a 5 star rating with 78 customer reviews! This is the biggest reason, actually. Many people complain of other tortillas tasting weird, or being grainy, but these tortillas have rave reviews. (Just look and see for yourself.)
4. Fiber count is high (11 grams each), and calories are low (50 calories each).

Of course, not all stores carry these tortillas, which is why I am linking up to where you can buy them on Amazon. Also in the reviews, people are saying that they freeze and thaw well! (bonus!)

(Olé is not paying me to say any of these things, but I am an Amazon affiliate, and the links above are affiliate links.)

If you don’t want to buy these tortillas on Amazon and your store does not carry Olé tortillas, we have made a list just for you of flour tortillas, wraps, and flatbread that are low in Weight Watchers Smart Points. Take a look at the list HERE ,and see if you can find a brand/type that your local store carries.

Next, let’s talk about the chicken.

I like to use shredded chicken for this recipe, but any cooked chicken will do. You could cook the chicken in boiling water and then shred it or cook it in the Instant Pot. Either way will work great, so just do what works for you. I am including directions for both.

And, lastly, the cheese.

When I was in my local store, I saw these Sargento Blends 4 Cheese Southwest slices, and I thought they looked yummy so I got them, but shredded cheese would work just as well for this recipe. If you would like to use shredded cheese, I would recommend using reduced-fat Mexican cheese. The Smart Points will be the same if you swap out the 6 slices of cheese for 1-1/2 cups reduced-fat Mexican shredded cheese..

MAKE THIS RECIPE IN AN INSTANT POT…

If you have an Instant Pot, you can follow these instructions… (If you don’t have an Instant Pot, skip down here instead.)

Here is what you need:

1 (10 ounce) can 98% fat-free cream of chicken soup
7.5 ounce salsa verde
1 cup fat-free chicken broth
1 pound boneless, skinless chicken breasts
8 (8 inch) Olé Xtreme Wellness High Fiber Low Carb Tortilla Wraps
6 Sargento 4 Cheese Southwest Blends slices

Here is what you do:

Preheat oven to 450°F.

Mix soup, salsa, and broth in an Instant Pot.

Place chicken in the soup/broth mix.

Cook, sealed, in Instant Pot over HIGH pressure for 8 minutes. Quick release pressure when 8 minutes cooking time ends.

Take chicken out of the Instant Pot and shred with two forks.

With the chicken still out of the Instant Pot, scoop out 2 cups of the broth mixture.

Mix the shredded chicken back into the Instant Pot with the remaining broth mixture.

Put 1 cup of the broth mixture that you set aside in the bottom of a 13×9 inch baking dish.

Scoop 1/3 cup of the chicken into the middle of a tortilla. Put 1/2 of a cheese slice on the chicken. Fold sides of the tortilla over the filling and transfer burrito to the 13×9 inch baking dish. Do this with the rest of the tortillas/chicken.

Pour remaining 1 cup soup mixture over the burritos and top with the remaining 2 cheese slices, broken into smaller pieces.

Bake, uncovered, 8-10 minutes, or until cheese is melted and slightly browned.

Makes 8 smothered burritos
One serving is one burrito.
One serving is 5 Green, 4 Blue, and 4 Purple points.

Print Recipe

5 from 2 votes

Smothered Chicken Verde Burritos (with Instant Pot)

One serving is 5 Green, 4 Blue, and 4 Purple points.

Calories: 157

Author: Alisha Hughes

Ingredients

• 1 (10 ounce) can 98% fat-free cream of chicken soup
• 7.5 ounces salsa verde
• 1 cup fat-free chicken broth
• 1 pound boneless, skinless chicken breasts
• 8 (8 inch) Olé Xtreme Wellness High Fiber Low Carb Tortilla Wraps
• 6 Sargento 4 Cheese Southwest Blends slices

Instructions

• Preheat oven to 450°F.
• Mix soup, salsa, and broth in an Instant Pot.
• Place chicken in the soup/broth mix.
• Cook, sealed, in Instant Pot over HIGH pressure for 8 minutes. Quick release pressure when 8 minutes cooking time ends.
• Take chicken out of the Instant Pot and shred with two forks.
• With the chicken still out of the Instant Pot, scoop out 2 cups of the broth mixture.
• Mix the shredded chicken back into the Instant Pot with the remaining broth mixture.
• Put 1 cup of the broth mixture that you set aside in the bottom of a 13x9 inch baking dish.
• Scoop 1/3 cup of the chicken into the middle of a tortilla. Put 1/2 of a cheese slice on the chicken. Fold sides of the tortilla over the filling and transfer burrito to the 13x9 inch baking dish. Do this with the rest of the tortillas/chicken.
• Pour remaining 1 cup soup mixture over the burritos and top with the remaining 2 cheese slices, broken into smaller pieces.
• Bake, uncovered, 8-10 minutes, or until cheese is melted and slightly browned.

MAKE THIS RECIPE USING YOUR STOVE-TOP.

Instructions if you do not have an Instant Pot:

.

Here is what you need:

6-8 cups water
1 pound boneless, skinless chicken breasts
1 (10 ounce) can 98% fat-free cream of chicken soup
7.5 ounce salsa verde
1 cup fat-free chicken broth
8 (8 inch) Olé Xtreme Wellness High Fiber Low Carb Tortilla Wraps
6 Sargento 4 Cheese Southwest Blends slices

Here is what you do:

Preheat oven to 450°F.

Cook chicken in a large pot of boiling water. Once fully cooked, carefully take the chicken out of the water using a slotted spoon and shred the chicken with two forks.

In a medium bowl, mix soup, salsa, and broth together. Scoop out 2 cups and set aside.

Mix in shredded chicken with the remaining soup/broth mix.

Put 1 cup of the broth mixture that you set aside in the bottom of a 13×9 inch baking dish.

Scoop 1/3 cup of the chicken into the middle of a tortilla. Put 1/2 of a cheese slice on the chicken. Fold sides of the tortilla over the filling and transfer burrito to the 13×9 inch baking dish. Do this with the rest of the tortillas/chicken.

Pour remaining 1 cup soup mixture over the burritos and top with the remaining 2 cheese slices, broken into smaller pieces.

Bake, uncovered, 8-10 minutes, or until cheese is melted and slightly browned.

Makes 8 smothered burritos
One serving is one burrito.
One serving is 5 Green, 4 Blue, and 4 Purple points.

Print Recipe

5 from 2 votes

Smothered Chicken Verde Burritos (with oven)

One serving is 5 Green, 4 Blue, and 4 Purple points.

Makes: 8 burritos

Calories: 157

Author: Alisha Hughes

Ingredients

• 6-8 cups water
• 1 pound boneless, skinless chicken breasts
• 1 (10 ounce) can 98% fat-free cream of chicken soup
• 7.5 ounces salsa verde
• 1 cup fat-free chicken broth
• 8 (8 inch) Olé Xtreme Wellness High Fiber Low Carb Tortilla Wraps
• 6 Sargento 4 Cheese Southwest Blends slices

Instructions

• Preheat oven to 450°F.
• Cook chicken in a large pot of boiling water. Once fully cooked, carefully take the chicken out of the water using a slotted spoon and shred the chicken with two forks.
• In a medium bowl, mix soup, salsa, and broth together. Scoop out 2 cups and set aside.
• Mix in shredded chicken with the remaining soup/broth mix.
• Put 1 cup of the broth mixture that you set aside in the bottom of a 13x9 inch baking dish.
• Scoop 1/3 cup of the chicken into the middle of a tortilla. Put 1/2 of a cheese slice on the chicken. Fold sides of the tortilla over the filling and transfer burrito to the 13x9 inch baking dish. Do this with the rest of the tortillas/chicken.
• Pour remaining 1 cup soup mixture over the burritos and top with the remaining 2 cheese slices, broken into smaller pieces.
• Bake, uncovered, 8-10 minutes, or until cheese is melted and slightly browned.