Barbecued Chicken Burritos

Cook’s notes: Adapted from EatingWell:  February/March 2005. These burritos include tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a barbecue sauce without added corn syrup. Start with cooked chicken and dinner can be ready in just 15 minutes. Add a side salad to round out the meal.

4 cups of cooked, shredded chicken meat (from a 2-pound roasted chicken: skin discarded, and meat removed from bones)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/4 cup reduced-fat sour cream
4 10-inch whole-wheat tortillas (use a brand that is marked high-fiber, 100 calories each)

Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, and corn; stir to combine. Cook until hot, 4 to 5 minutes.

Assemble the wraps by placing a scoop of chicken mixture in the center of each tortilla and top with sour cream. Fold the sides in, roll up from bottom to top. Slice in half diagonally and serve warm.