Barbecued Chicken Burritos
http://www.eatingwell.com/recipes/barbecued_chicken_burritos.html
From EatingWell: February/March 2005, 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
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
Preparation
- 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.
Nutrition
Per serving : 404 Calories; 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