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Preptime: 20 min.Cooktime: 15 min.
Carbs: 46g
Fat: 11g
Fiber: 4g
Protein: 66g
Satfat: 3g
Sodium: 760mg
For the barbecued chicken:
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 3-4 ounces each
salt to taste
freshly ground black pepper
1/4 cup barbecue sauce
For the wraps:
1/2 cup fat-free, whipped cream cheese
2 tablespoons minced, sweet onion
4 large flour tortillas
4 large lettuce leaves (green leaf, bibb or romaine), shredded
4 large slices of ripe tomato, sliced thin
Directions:
For the barbecued chicken:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. During the last 2 minutes of cooking, brush the chicken breasts with barbecue sauce. Transfer the chicken to a cutting board and slice on the bias.
For the wraps:
3. In a small mixing bowl, combine the cream cheese and onions.
4. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas, spreading it out in the middle of each tortilla. Divide the lettuce among the tortillas, top with a few slices of of chicken and a slice of tomato. Tightly roll the tortilla in a cylinder ending with the seam side down.
5. Slice the wraps on the diagonal and serve.
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