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Southwestern BBQ Chicken Wraps

(9)
  0 reviews
  • 25 min prep time
  • 45 min total time
  • 9 ingredients
  • 8 servings
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Black beans and barbeque chicken are folded into a flaky crescent crust in these tasty hot sandwiches.

Bake-Off® Contest 41, 2004
Sandy Bradley
Bolingbrook, Illinois

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent 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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
9g
47%
Trans Fat
3g
Cholesterol
45mg
14%
Sodium
1090mg
45%
Potassium
290mg
8%
Total Carbohydrate
50g
17%
Dietary Fiber
5g
21%
Sugars
17g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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