Barbecue Chicken Burritos

The weather is nice here in Pennsylvania, sunny about close to 70, and barbecue is on my mind. It may snow next week (you never can quite tell around here especially this winter) but for now fire up the grill and get cooking!

Makes 4 servings. 353 calories per serving, 33 grams of protein, 40 grams of carbohydrates, 9 grams of fat.

INGREDIENTS

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups) Look for cage-free organic chickens, remember you are what you eat, eats!
1/2 cup prepared barbecue sauce Look for sauce w/o the added corn syrup.
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, ~~or canned corn, drained~~
1/4 cup reduced-fat sour cream Optional
4 leaves romaine lettuce Look for organic and remember to wash!
4 10-inch whole-wheat tortillas Look for no added preservatives or sugars!
2 limes, cut in wedges

COOKING DIRECTIONS

~~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.~~ Preheat grill to medium-high heat. Brush grill with olive oil to prevent sticking. Place chicken on grill, cook until hot, 4-5 minutes or until done. Shred chicken and combine with barbecue sauce, beans, corn and sour cream.
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.