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Chevys Texas BBQ Wrap Reduced-Fat

By Todd Wilbur


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In the restaurant, these are made with red chili tortillas. Since those can be hard to find, especially in fat-free versions, well use plain flour fat-free tortillas. Except for the color, you can hardly tell the difference. You'll want to prepare several elements of this recipe ahead of time. The relish and slaw is best when made the day before, and the chicken will have to marinate for an hour or so before you grill it.

Nutrition Facts
Serving size–1 wrap
Total servings–4
Calories per serving–515 (Original–644)
Fat per serving–5g (Original–15g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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Corn and Pepper Relish
  • Uncooked corn cut from 1 ear of corn (about 1/2 cup)
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons diced Spanish onion
  • Pinch minced fresh cilantro
  • Pinch salt
Dressing
  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon plus a pinch of cumin
  • 1 teaspoon light mayonnaise
Chipotle Slaw
  • 1 1/4 cups shredded red cabbage
  • 1/4 cup green cabbage
Mesquite Marinade
  • 1 cup water
  • 2 teaspoons mesquite-flavored liquid smoke
  • 1 teaspoon salt
  • Pinch ground black pepper
  •   
  • 2 skinless chicken breast fillets
Beans
  • 1 15-ounce can black beans, with liquid
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt
  • Pinch garlic powder
Spicy BBQ Sauce
  • 1/2 cup Bull's-Eye Original BBQ sauce
  • 1/4 teaspoon ground cayenne pepper
  • Pinch chili powder
  •   
  • 4 large fat-free flour tortillas
  • 4 cups garlic-mashed potatoes (see instruction #6)
  • Do This
    • Restaurant/Brand
      Chevys
    • Instructions

      1. Prepare the corn and pepper relish by combining the ingredients in a medium bowl.

      2. Prepare the dressing for the relish and chipotle slaw by mixing the vinegar, water, sugar, cayenne pepper, and cumin in a small bowl. Stir to dissolve the sugar. Measure 1 tablespoon of this mixture and add it to the corn and pepper relish. Cover the relish and chill it until needed. This relish is best when made the day before.

      3. Add a teaspoon of light mayonnaise and an additional pinch of cumin to the small bowl of dressing. Whisk the mixture to help the mayonnaise blend in. Add this remaining dressing to the shredded cabbage in a medium bowl. Stir well, then cover and chill until needed. This slaw is also best when chilled overnight.

      4. One hour before you are ready to make the dish, prepare the mesquite marinade by mixing the ingredients in a medium bowl. Add the chicken breast fillets to the marinade, cover, and chill for 1 hour.

      5. Prepare the black beans by combining the beans (with liquid), chili powder, salt, and garlic powder in a small saucepan over low heat. Simmer for 15 to 20 minutes or until beans boil and mixture becomes thicker.

      6. If you haven't already done so, prepare the garlic mashed potatoes. Recipe here

      7. When the chicken has marinated, preheat grill on high temperature.

      8. Prepare the spicy BBQ sauce by mixing the ingredients in a small bowl.

      9. Spray each side of the chicken with a light coating of nonstick oil cooking spray. Lightly salt and pepper each side of each chicken breast and grill for 4 to 5 minutes per side or until done. After removing the chicken form the grill, chop it into bite-size pieces. Remove about 1/3 of the spicy barbecue sauce and mix it in with the diced chicken in a medium bowl.

      10. Wrap the tortillas in moist paper towels (or place them in a tortilla steamer) and microwave on high temperature for 30 to 45 seconds or until the tortillas are hot and pliable.

      11. Build each wrap by first spooning about 1/2 cup of the garlic mashed potatoes into the center of a hot tortilla. Spoon 1/4 of the black beans onto the potatoes, followed by 1/4 of the chicken. Spread 1/4 of the slaw onto the chicken and then 1\4 of the corn and pepper relish. Fold in the ends of the tortilla and then roll it up from the bottom into a tight package. Drizzle some of the leftover spicy BBQ sauce over the top of the wrap, slice it through the middle, and serve. Repeat for the remaining ingredients.

      Serves 4 as an entree.

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