Cook’s Notes: Awesome Southwest soul food. Serve with a side salad or cooked vegetables to round out the meal.
1 cooked rotisserie chicken (about 4 cups diced chicken)
2/3 cup prepared barbecue sauce (made without corn syrup)
1/3 cup sour cream
15 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained and rinsed
1 cup shredded sharp cheddar cheese (half of an 8-oz package)
6 large whole-wheat tortillas (such as Mission brand Multi-Grain Wraps), or 10-inch burrito size or 12-inch size
Skin chicken. Take the chicken off the bone and cut into chunks (about 4 cups).
Combine the barbecue sauce and sour cream in a medium bowl. Stir well to combine.
Add the chicken cubes, black beans, corn, and shredded cheese. Stir well to combine and coat all ingredients evenly with the sauce.
Warm the tortillas briefly. Heat the chicken mixture briefly in the microwave.
Divide chicken mixture evenly among tortillas (use 1 cup filling each). Fold sides and roll up into burritos. Serve warm.
Coat a large skillet with cooking spray. Turn stove to medium-high heat, and place chicken cubes, barbecue sauce, sour cream, beans, and corn in the skillet. Stir to combine. Cook until hot, 4 to 5 minutes. Stir in the shredded cheese, and then assemble the burritos.