1 (15-ounce) can chili powder-seasoned pinto beans, drained
1/3 cup Ranch dressing
1/2 cup chopped green onions
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup barbecue sauce
How to Make It
Combine first 5 ingredients, and set aside.
Place tortillas on baking sheets, and sprinkle each evenly with Cheddar cheese.
Bake at 350° for 3 to 5 minutes or until cheese is melted.
Top evenly with chicken mixture. Drizzle evenly with barbecue sauce. Roll up, jellyroll fashion, and wrap in parchment paper, twisting ends of paper and tying with raffia to seal. Cut in half. Serve immediately.
Note: For testing purposes only, we used Ranch Style Beans for chili powder-seasoned pinto beans.
This dish was delicious! My husband and I really enjoyed it. We cooked the chicken ourselves instead of using fully cooked chicken from the store. It added a little more time to the preparation, but it was still a quick meal. We will definitely make it again!
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