Open-Ended BBQ Chicken Wrap
- 4 ounces Basic Grilled Chicken (see page 219) or lean store-bought grilled chicken, thinly sliced
- 1 tablespoon plus 1 teaspoon barbecue sauce (look for one with 9 g of sugar or less per tablespoon)
- 1 (about 8-inch-diameter) reduced-fat wholewheat flour tortilla
- 1/2 ounce (2 tablespoons) goat cheese crumbles
- A few baby spinach leaves
- A few red onion slivers
- 1 tablespoon chopped fresh cilantro leaves
- In a small bowl, mix the chicken and barbecue sauce.
- Place the tortilla on a dinner plate.
- Spread the cheese in an even 3-inch-wide strip down the center of the tortilla, leaving 2 inches bare on one end.
- (So you can fold the bare tortilla up and over part of the filling.)
- Top with the chicken, spinach, red onion, and cilantro.
- Fold up the bare end of the tortilla over the filling, and then fold the sides of the tortilla over the middle.
- Serve immediately.
- Calories: 321
- Protein: 32g
- Carbohydrates: 33g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 72mg
- Fiber: 2g
- Sodium: 527mg
chicken, barbecue sauce, tortilla, goat cheese crumbles, baby spinach, red onion, cilantro
Taken from www.epicurious.com/recipes/food/views/open-ended-bbq-chicken-wrap-375457 (may not work)