The EatingWell Healthy in a Hurry Cookbook (2006),
The EatingWell Diabetes Cookbook (2005)
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.
4 servings, 1 wrap each
Active Time: 15 minutes |
Total Time: 15 minutes
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
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.
Per serving :
8 g Fat;
2 g Sat;
1 g Mono;
80 mg Cholesterol;
48 g Carbohydrates;
32 g Protein;
6 g Fiber;
600 mg Sodium;
531 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 4 very lean meat
Tips & Notes
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if youâ€™re on the go. Thatâ€™s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.