Ingredients
3ozchicken breast cutlet,raw, boneless, skinless
⅛tspgarlic powder
⅛tsponion powder
1tbspBBQ sauce,with 45 calories or less per 2 tbsp serving, plus more for serving
1large high-fiber flour tortilla,with 110 calories or less
¼cupreduced-fat Mexican-blend cheese,shredded
2tbspred onion,chopped
1tbspfresh cilantro,chopped
nonstick spray
Preparation
Spray nonstick spray on a skillet and heat over medium-high.
Sprinkle chicken with seasonings. Cook for about 4 minutes per side, until cooked through. Roughly chop once cool enough to handle.
In a small bowl, coat chicken with BBQ sauce.
Lay tortilla flat, and spread BBQ chicken onto one half. Top chicken with remaining ingredients.
Clean skillet, if needed. Respray and return to medium-high heat. Cook the half-loaded tortilla for about 2 minutes.
Fold the bare tortilla half over the filling with a spatula, and press lightly to seal. Carefully flip and cook for about 3 minutes until crispy.
Slice into wedges. Serve.
