BBQ Chicken Burrito

  2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

  1/2 cup prepared sugar free 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

  2 limes, cut in wedges

Directions

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

2.     Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.