Southwestern BBQ Chicken Wraps

Black beans and barbeque chicken are folded into a flaky crescent crust in these tasty hot sandwiches.

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Servings 8

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Bake-Off® Contest 41, 2004

Sandy Bradley

Bolingbrook, Illinois

ingredients 9
Prep Time 25 min
Total Time 45 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: container (18 oz) refrigerated original barbecue sauce with shredded chicken

1: can (15 oz) Progresso® black beans, drained, rinsed

1: cup shredded sharp Cheddar cheese (4 oz)

3/4: cup diced seeded plum (Roma) tomatoes (about 2 medium)

1/2: cup chopped green onions (8 medium)

1/2: cup sour cream

: Fresh fruit, if desired

: Fresh cilantro sprigs, if desired

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Directions

1 Heat oven to 375°F.
2 If using crescent rolls: Unroll both cans of dough onto work surface. Separate each into 4 rectangles; stretch each slightly into 5 1/2x5-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough onto work surface. Cut each into 4 rectangles; stretch each slightly into 5 1/2x5-inch rectangle.
3 In large bowl, mix barbeque sauce with shredded chicken, beans, 3/4 cup of the cheese, 1/2 cup of the tomatoes and 1/4 cup of the onions. Spoon about 1/2 cup chicken mixture lengthwise down half of each dough rectangle to within 1/4 inch of edges. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet. Sprinkle with remaining 1/4 cup cheese.
4 Bake 15 to 20 minutes or until deep golden brown. Meanwhile, spoon sour cream into small serving bowl, sprinkle with remaining 1/4 cup onions and 1/4 cup tomatoes.
5 To serve, cut each wrap in half crosswise. Serve with sour cream mixture. Garnish with fresh fruit and cilantro sprigs. Serve warm.