Makes 1 serving
1 tbsp BBQ sauce with 45 calories or less per 2-tbsp serving
1 wedge light creamy Swiss cheese
1 low-carb, high-fiber large tortilla
2 oz cooked and shredded (or finely chopped) skinless chicken breast
1 tbsp canned black beans, drained and rinsed
1 tbsp frozen corn kernels, thawed
2 tbsp shredded reduced-fat Mexican-blend cheese
1 tbsp chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
In a small bowl, mix BBQ sauce with cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half. Top mixture with remaining ingredients.
Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Lay the half-loaded tortilla on the grill/grill pan, and cook for 2 minutes.
Using a spatula, fold the bare half of the tortilla over the filling and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes. Slice into wedges and eat up!