Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1991.97 Kcal (8340 kJ) | ||
| Calories from fat | 889.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.78g | 152% | |
|---|---|---|---|
| Cholesterol | 207.07mg | 69% | |
| Sodium | 3824.93mg | 159% | |
| Potassium | 1001.84mg | 21% | |
| Total Carbs | 222.92g | 74% | |
| Sugars | 27.83g | 111% | |
| Dietary Fiber | 15.87g | 63% | |
| Protein | 54.72g | 109% | |
| Vitamin C | 70.1mg | 117% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 13.5mg | 75% | |
| Calcium | 492.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 270.82 Kcal (1134 kJ) | ||
| Calories from fat | 120.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.43g | 152% | |
|---|---|---|---|
| Cholesterol | 28.15mg | 69% | |
| Sodium | 520.02mg | 159% | |
| Potassium | 136.21mg | 21% | |
| Total Carbs | 30.31g | 74% | |
| Sugars | 3.78g | 111% | |
| Dietary Fiber | 2.16g | 63% | |
| Protein | 7.44g | 109% | |
| Vitamin C | 9.5mg | 117% | |
| Iron | 1.8mg | 75% | |
| Calcium | 66.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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