Barbecued Chicken Burritos Recipe
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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.
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
- 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.
- Calories 353, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 82 mg, Sodium 579 mg, Carbohydrate 40 g, Fiber 5 g, Protein 33 g, Potassium 39 mg. Daily Values: Iron 20%. Exchanges: Starch 20.5,Vegetable 1,Lean Meat 4.
- Percent Daily Values are based on a 2,000 calorie diet
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