Barbecued Chicken Burritos

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005) — Subscribe to EatingWell Magazine Today!

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.

READER'S COMMENT:

"I loved this recipe.It tasted great when I made it. My sister loved it. The best part was that I'm a horrible cook and it was so easy to make. Nothing came out burnt. Yay! "

4 servings, 1 wrap each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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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: 353 calories; 9 g fat (3 g sat, 3 g mono); 82 mg cholesterol; 40 g carbohydrates; 33 g protein; 5 g fiber; 579 mg sodium; 39 mg potassium.

Nutrition Bonus: Fiber (24% daily value), Iron (20% dv).

2 1/2 Carbohydrate Serving

Exchanges: 21/2 starch, 1 vegetable, 4 very lean meat