Two servings, each 483 calories, 16 grams fat, 45 grams carbs, 2.5 grams fiber, 35 grams protein; 12 WW Points+
1/3 cup finely chopped red onion, plus more for garnish
1 TBSP olive oil, divided
½ cup ketchup (I used a no sugar added variety)
2 ½ TBSP Penzy’s 3000 BBQ Seasoning
2 TBSP chopped fresh cilantro, plus more for garnish
1 ½ cup shredded cooked chicken
2 whole wheat tortillas
4 TBSP shredded Mexican blend cheese
Olive oil spray (or cooking spray)
Low fat sour cream for garnish
Saute onion in ½ TBSP olive oil until soft. Add ketchup , BBQ Seasoning, 2 TBSP cilantro and chicken. Cook on gentle simmer for 5 minutes. Place 1 ½ TBSP cheese on ½ of tortilla, top with chicken mixture and an additional ½ TBSP cheese. Fold over.
Warm ½ TBSP olive oil over med-high heat. Place folded tortillas in pan. Cook for 2 minutes or until nicely browned. Spray top with olive oil spray and flip. Cook an additional 2 minutes. Remove from pan. Cut into thirds. Top with dollop of sour cream, diced red onion and chopped cilantro.