Baked Cauliflower Bell Pepper Chicken Burrito

2  tablespoons		Sour Cream Fat Free GV Sour Cream
2  tablespoons		Green Onion - Fresh, Chopped
2  tablespoons		Kraft Grated Parmesan Cheese
4  ounces		Kraft Mild Cheddar Cheese - Shredded
1/2  cup		Green Bell Pepper - Fresh, Chopped
1/2  lb.		Cauliflower Florets - Fresh
7  ounces		Chicken Breast Skinless & Boneless (OZ)
2  tablespoons		Low Fat/Light Cream Cheese
1/4  cup		Salsa Picante Sauce GV Salsa Picante Sauce
2		Flour Tortillas La Banderita Lg Tortillas Carb Counters

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Cauliflower Bell Pepper Chicken Burrito ingredients. The serving size for any ingredient in Baked Cauliflower Bell Pepper Chicken Burrito may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Steam cauliflower for 10-12 minutes. Air Fry chicken and cut into bite size pieces. Do not over steam cauliflower. Cook until cauliflower is tender, but not overly soft.
2. Preheat oven to 350F/180C.
3. Mash cauliflower with potato masher or use colander, leaving some chunks. Mix in cream cheese, diced bell pepper, sour cream, green onion, parmesan cheese, 4oz cheddar dice cut cheese, and 7oz of the dice cut chicken. Be sure to cut bell pepper into small pieces!!!
4. Spread evenly in oil sprayed small-sized glass casserole dish. Bake 30-35 minutes, or until hot.
5. Place half of recipe on a warm tortilla and gently roll up. Repeat process for second serving.