Firehouse Recipe of the Week: Barbeque Chicken Burritos
Aug 11, 2010 at 12:43 PM 0 Comments
Barbeque Chicken Burritos
Ingredients:
- 1 2-pound roasted chicken, skin discarded, meat removed
- from bones and shredded (4 cups)
- 1/2 cup prepared barbecue sauce
- 1 cup canned black beans, rinsed
- 1/2 cup canned corn, drained
- 1/4 cup reduced-fat sour cream
- 4 leaves romaine lettuce
- 4 10-inch whole-wheat tortillas
- 2 limes, cut in wedges
Preparation
- 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.
- ENJOY!
Nutrition Information
Per serving, 4 servings:
- Calories: 353
- Carbohydrates: 40g
- Fat: 9g
- Protein: 33g
- Dietary Fiber: 5g
- Saturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 82mg
Check out Portland Fire & Rescue's previous Firehouse Recipes of the Week:
- Grilled Polish Sausage with Sauerkraut
- Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa served on a bed of Jalapeno Mango Rice
- Easy as Pie Peach Cobbler
- Garlic Basil Shrimp
- Watermelon Hors d'Oeuvres
- Seafood Fettuccine
- Pot Roast
- Sweet and Sour Pork
- Sauteed Chicken with Ancho-Orange Sauce
- Shrimp Fried Rice
- BBQ Flank Steak with Chipotle Mayo
- Caramel-Pecan Brownies aka Eeeeeevil Brownies
- Citrus-Roasted Salmon
- Coconut Shrimp
- Chicken with Black Bean Salsa
- Brown Rice, White Fish, Spinach Salad
- Three Cheese Scalloped Potatoes
- Fruit Salad, Corn and Kiwi Chutney, Blueberry Coffeecake, Traditional Eggs Benedict with Fresh Hollandaise
- Hazmat Wraps
- Corned Beef and Cabbage and Irish Blackberry Sorbet
- Favorite Chocolate Chip Chewy Toffee Cookie Surprise
- Boiling Liquid Expanding Vapor Explosion (BLEVE) Spaghetti
- Honey-Orange Marinated Salmon
- Enchiladas, Spanish Rice, and Honeymoon Salad
- Pumpkin Dessert
- Roasted Asparagus with Balsamic Browned Butter
- Good for the Belly Beef Stew
- Chicken with Black Bean Salsa
- Oven-Roasted Sweet Potatoes and Onions
- Chicken and Strawberries over Mixed Greens
- Carmel-Pecan Rolls
- Cajun Oven-Fried Chicken
- Green Chile-Chicken Casserole
- Sweet Potato Souffle
- Spicy Peanut Noodles with Shrimp
Portland Fire & Rescue We Respond: Always Ready, Always There
August 11, 2010
0 Comments
Please review our Code of Conduct rules before posting a comment to this site.
Report Abuse (Please include the specific topic and comment for the fastest response/resolution.)