1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges
Place a large nonstick skillet over medium-high heat.
Add chicken, barbecue sauce, beans, corn and sour cream;
stir to combine. Cook until hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
This meal was ridiculously easy and good. We put some shredded cheddar cheese on our wraps. Next time I think I'll add some diced onions too, because we love onions and they would be good in this.