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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.
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
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
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
1 1/4 cups shredded red cabbage
1/4 cup green cabbage
1 cup water
2 teaspoons mesquite-flavored liquid smoke
1 teaspoon salt
Pinch ground black pepper
2 skinless chicken breast fillets
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
1. Prepare the corn and pepper relish by combining the ingredients in a medium bowl.
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