Ingredients Jump to Instructions ↓

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

  2. 1/2 cup prepared barbecue sauce

  3. 1 cup canned black beans, rinsed

  4. 1/2 cup frozen corn, thawed, or canned corn, drained

  5. 1/4 cup reduced-fat sour cream

  6. 4 leaves romaine lettuce

  7. 4 10-inch whole-wheat tortillas

  8. 2 limes, cut in wedges

Instructions Jump to Ingredients ↑

  1. 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.


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