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|
|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.
Health Advantages: high fiber, low sat fat, heart healthy, diabetes appropriate.
|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|