Barbecue chicken wrap

Thanks to Parenting magazine (March 2005) for this recipe.

Cooking spray

1 small onion, chopped

2 cooked chicken-breast halves, shredded

1 cup barbecue sauce

Corn tortillas

2 cups torn spinach or leaf lettuce

1 large tomato, chopped

Preheat over to 435 degrees F. Meanwhile, in a mediun skillet coated with cooking spray, saute onion until soft, about 5 minutes. Remove from heat. 

Add chicken and barbecue sauce to pan, stir to combine; return skillet to low heat and cook for 3 to 5 minutes, stirring occasionally, until heated through.

Top each tortilla with 1/2 c. spinach or lettuce, 1/4 cup tomato and 1/2 cup chicken mixture; wrap and place seam-side down in a shallow baking dish or on a rimmed baking sheet. Bake for 5 minutes until heated through and lightly browned.

1 wrap: 297 calories, 6 g fat (2 g saturated), 792 mg sodium, 37 mg cholesterol.