These are GREAT for a weeknight. There is hardly any prep involved at all, and they are done within 10 minutes. I dislike that summer is the only time of year people think of having BBQ, so I like to throw it into my menu in the winter too. Barbeque sauce is traditionally very sodium heavy, but by using small amounts to get the flavor, and choosing low-sodium versions, you can still get the taste you love. These burritos have beans for added fiber, Greek yogurt for added protein, and fresh mixed greens for added veggies. I think the warming and cooling tastes make for a great match. Let me know what you think!
BBQ Southwest Chicken Burritos- adapted from eatingwell
1 lb BBQ rotisserie chicken breast, diced (Wegmans sells a 2lb whole bbq chicken that I removed the breast meat from. If you only have a plain rotisserie chicken available that will work fine, or if you prefer cooked chicken breast done in the oven or slow cooker, that will work too!)
1/2 cup low-sodium bbq sauce
1/2 large red onion, diced
1/2 cup frozen corn, thawed
1 (14.5 oz) can reduced-sodium black beans
6 8-inch flour (or whole wheat) tortillas [I used flour because I had leftover from another recipe but whole wheat is best!]
2 oz. mixed greens
1/2 avocado, pitted and diced
6 Tbsp. 0% fat plain Greek yogurt
- Heat large non-stick pan with cooking spray over medium heat. Add red onion and saute 2-3 minutes until softened. Add chicken, black beans, corn & bbq sauce. Cook 5-6 minutes until warmed through.
- Assemble burritos by dividing the mixed greens, avocado and Greek yogurt evenly between the 6 tortillas. Once chicken mixture is warmed, divide evenly between the 6 tortillas (about 1/2-3/4 cup each).
- Roll up like a burrito and serve with a mixed greens salad of your choice.
Nutrition Facts (per serving): 379 calories, 9g fat, 46g carbohydrate (7g fiber- more if whole wheat tortillas), 30g protein