1 pound skinless chicken breast
1 dozen nonfat flour tortillas
1 1/2 cups barbecue sauce
1/2 cup parmesan cheese, grated
1 cup part-skim milk mozzarella cheese, grated
1/2 cup coarsely chopped red bell pepper
1/4 cup coarsely chopped red onion
1 tablespoons cilantro
Vegetable oil or cooking spray
Salt and pepper to taste
Marinate chicken in 1 cup of barbecue sauce in the refrigerator for about 4 hours. Discard marinade sauce. Heat broiler or barbecue and grill chicken on both sides until done, about 10 minutes. Allow to cool, slice chicken, and set aside. This can be done a day ahead.
Heat oven to 350 degrees. Spray baking sheet with cooking spray or grease with vegetable oil. Place carrot, bell pepper, cilantro, and a dash of salt or pepper in food processor and finely chop. Brush each tortilla with a little of the remaining barbecue sauce, then add a few tablespoons of the vegetable mixture, chicken, and mozzarella cheese. Roll the tortilla like a taquito; place seam side down on a baking sheet.
When wraps are assembled, spray with cooking spray or brush lightly with oil, and sprinkle with parmesan cheese. Bake for about 15 minutes, or until golden brown.
Makes 12 servings.
Fat: 6 gm
Saturated Fat: 2 gm
Cholesterol: 31 mg
Carbohydrate: 25 gm
Fiber: 1 gm
Protein: 15 gm
Sodium: 603 mg