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