Easy Southwestern Chicken Wraps
Serve with a light green salad.

Servings: 6

• 1 1/2 cups chopped cooked chicken breast (no skin)
• 1/2 cup purchased chunky salsa
• 1 - 15 ounce can black beans, rinsed and drained
• 1 - 7 ounce can whole kernel corn, drained
• 6 fat-free flour tortillas (8 to 10 inches in diameter)
• 1/3 cup low fat sour cream

Mix chicken, 1/2 cup salsa, the beans and corn in a medium bowl. Divide chicken mixture evenly among tortillas. Spread chicken mixture to within 2 inches of bottom of each tortilla. Top each with sour cream.

Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa if desired.

Per Serving: 213 Calories; 3g Fat (11.3% calories from fat); 1g Saturated Fat; 18g Protein; 29g Carbohydrate; 10g Dietary Fiber; 32mg Cholesterol; 579mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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