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1 |
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2-pound roasted chicken, skin discarded, meat removed from bones and shredded |
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1 cup |
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prepared barbecue sauce |
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1 cup |
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canned black beans, rinsed |
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1/2 cup |
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frozen corn, thawed |
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1/2 cup |
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light sour cream |
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4 |
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leaves romaine lettuce |
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4 |
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10-inch whole-wheat tortillas |
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2 |
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lime, cut in wedges |
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1 |
Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine and cook until hot, 4 to 5 minutes. |
2 |
Assemble 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 a wedge of lime. |
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Servings: 4 |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information provided by the recipe author. |
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Amount Per Serving |
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Calories |
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371.00 |
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Calories From Fat (21%) |
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76.47 |
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% Daily Value |
Total Fat 9.00g |
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14% |
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Cholesterol 82.00mg |
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27% |
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Sodium 604.00mg |
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25% |
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Carbohydrates 44.00g |
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15% |
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Dietary Fiber 6.00g |
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24% |
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Net Carbohydrates 38.00g |
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Protein 34.00g |
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68% |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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