These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 4 servings, 1 wrap each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 2-pound roasted chicken , skin discarded, meat removed from bones and shredded (4 cups) | |
| 1/2 cup prepared barbecue sauce | |
| 1 cup canned black beans , rinsed | |
| 1/2 cup frozen corn , thawed, or canned corn, drained | |
| 1/4 cup reduced-fat sour cream | |
| 4 leaves romaine lettuce | |
| 4 10-inch whole-wheat tortillas | |
| 2 limes , cut in wedges | |
Recipe Directions
- Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
- Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
Health Advantages: high fiber, low sat fat, heart healthy, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 353 cal | Carbohydrate Servings: | 2 1/2 | |||||
| Carbohydrates: | 40 g | Dietary Fiber: | 5 g | Cholesterol: | 82 mg | |||
| Fat: | 9 g | Sodium: | 579 mg | Saturated Fat: | 3 g | |||
| Protein: | 33 g | Potassium: | 39 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Fiber (24% daily value), Iron (20% dv). | |||||||
| Exchanges: | 21/2 starch, 1 vegetable, 4 very lean meat | |||||||
