Slightly adapted from Eating Well Magazine
****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,