Monday, June 20, 2011

BBQ Chicken Burritos

This is one of the quickest and easiest meals I have made in a long time. It is now going into heavy rotation with our busy summer schedule. I dont know if I would make it for company but it got the job done, and it was good. Great idea for a quick lunch too, or piled onto salads if you are looking to go low carb
BBQ Chicken Burritos

Slightly adapted from Eating Well Magazine

4 Servings

****4 WW Points Plus****


1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

1/2 cup prepared barbecue sauce (I like Stubbs brand)

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 pts each)


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,

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