Barbeque Chicken Burrito

Prep: 20 min
Cook Time: 6 min
Total: 26 min
Serving: 4 Servings

A great way to use your leftover roast chicken from the night before, these burritos have a zesty Tex-Mex flavor.

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 frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas

Put a large sauté pan over medium-high heat for 30 seconds.
Add the chicken, barbecue sauce, beans, corn and sour cream; mix until well combined and then cook for 5 minutes.
Place a leaf of lettuce on each tortilla, and then add 1/4 of the chicken mixture. Roll up the tortilla and enjoy.