BBQ Beef Tortillas

PREP  10 MIN COOK 12 MIN SERVES 4

1/2 lbs beef sirloin steak, trimmed of fat, cut into thin strips
1 cup frozen corn
1/2 cup barbecue sauce
4 (7-inch) flour tortillas, heated
1 cup chopped tomato
1 oz (1/4 cup) shredded reduced-fat cheddar cheese

1. Heat medium nonstick skillet over medium-high heat unitl hot. Add beef; cook and stir 4 to 6 minutes or until browned.

2. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes or until hot, stirring occasionally.

3. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture down center of each tortilla; top each with 1/4 cup chopped tomato and 1 Tbsp cheese. Fold tortillas in half or roll up.

PER SERVING: (1 TORTILLA) 280 CAL, 8 G FAT, 45 MG CHOL, 510 MG SOD, 32 G CARB, 3 G FIB, 3 G SUGARS, 20 G PROT
PointsPlus Value: 7

This was simple and great! So many wraps so many recipes!!
Glad my family likes wraps cause there are times when coming home from work - these are the best, quickest, healthier option!

BBQ Beef Tortilla with base (no topping)

BBQ Beef Tortilla with base and topping

Chicken Burritos

PREP 17 MIN COOK 20 MIN SERVES 4

1 medium green pepper, chopped
1 medium zucchini, chopped
6 oz Chicken breast, roasted without skin, cubed
1/2 cup frozen corn kernels, thawed or fresh
1/2 small onion, minced
1/4 cup plain fat-free yogurt
1/4 tsp Cumin seeds
1/4 tsp chili powder
1/4 tsp table salt
8 oz tortilla, flour, fat-free, about 4 burrito-size tortillas
1 cup salsa

1. Preheat oven to 350'F.

2. In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.

3. Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.

4. Place 1/4 of mixture in centre of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.

Per Serving: (1 burrito) To be added in a bit - haven't got all of this information.
When I try out a recipe directly from Weight Watchers; they don't always supply the nutritional information??
Points Plus Value: 6

These were actually pretty good! Our youngest teen wasn't too keen about the wrap being baked so he simply ate the inside of the burrito - and really enjoyed it too. I like the entire combination - shell and all; thought it was great as is.

Beef-Corn Pita Pockets

2 POCKETS shown here

PREP 10 MIN COOK 1 MIN SERVES 4

2 ears corn on the cob, husked and kernels removed

1 Tbsp water

2 nectarines, diced

1/4 cup diced red onion

Juice of 1 lime

1/4 tsp kosher salt

Pinch black pepper

2 (6-inch) whole wheat pita breads

3/4 lb deli-sliced roast beef

2 cup shredded romaine lettuce

1. To make relish, combine corn and water in 9-inch microwavable pie plate. Cover with paper towel and microwave on High until corn is crisp-tender, 1-2 minutes.

2. Transfer corn with slotted spoon to medium bowl; stir in nectarines, onion, lime juice, salt, and pepper.

3. Cut each pita crosswise in half to form 2 pocktes. Stuff pockets evenly with beef, relish, and lettuce.

PER SERVING (1 POCKET): 292 CAL, 4 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 42 MG CHOL, 1, 117 MG SOD, 45 G CARB, 7 G FIB, 23 G PROT, 25 MG CALC

PointsPlus value: 7

Relish Filling

This was easy to do and great to eat! I hadn't had nectarines in a long while and am glad I decided to try this recipe out! Another hit for our house! It's refreshing and simple.

It's to note that I used white Weight Watchers Pita bread (since there were no more whole wheat when I was out shopping) and also used Montreal Roast Beef instead of regular Roast Beef, since again when I was out shopping they didn't have any reg. roast beef left in the deli (yes, believe it or not!).

Also to take into account, is the recipe nutritional value is for 1/2 of the whole pita. The 1 Portion described is 1/2 of the Pita Pocket ~ so if you eat both halves, double your PointsPlus value.

Reminder: 1 Portion is actually 1/2 the Pita

Tex-Mex Chicken Casserole

Tex-Mex Chicken Casserole (in Baking Dish)

PREP 5 MIN COOK 45 MIN SERVES 6

Nonstick cooking spray

12 oz chicken breast strips for stir frying

2 garlic cloves, minced

1 tsp chili powder

2 tsp canola oil

1 medium onion, halved and thinly sliced

1 medium red or green bell pepper, seeded and chopped

1 (10oz) box frozen chopped spinach, thawed and squeezed dry

1 1/2 cups salsa

4 (6 inch) corn tortillas, coarsely torn

3/4 cup reduced fat Monterey Jack cheese, shredded

1/2 cup cherry tomatoes, chopped (optional)

1/2 of an avocado, pitted, peeled, and chopped (optional)

Fresh cilantro leaves (optional)

1. Preheat oven to 350'F. Coat an unheated large nontick skillet with cooking spray. Preheat skillet over medium high heat. In a medium bowl, toss together chicken, garlic and chili powder. Add to hot skillet. Cook 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.

2. Pour oil into hot skillet. Add onion and bell peppers. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2 quart baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake covered, 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado and/or fresh cilantro.

PER SERVING: (1/6 OF RECIPE) 196 CAL, 15 G FAT, 4 G FIB, 20 G PROT

PointsPlus Value: 5

Well this was different, and good. :-)

A few minor comments/suggestions: I didn't add the tomatoes, avocado and cilantro since these were all optional (and I also didn't have this on-hand at this very moment).

I also, the next time, would tear the tortillas into smaller pieces. I had torn them up, but I guess they were still a little too big (I had torn them up to the side of the palm of my hand) and so several of them overlapped eachother and so when they baked they stuck together and so when eating this layer, it was at some parts thicker then what I would have liked.

Tex-Mex Chicken Casserole serving in bowl

Beef Burger Wraps

Beef Burger Wrap (cut in half)

PREP 10 MINS COOK 10 MINS SERVES 4

12 ounces 93% lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 Tbsp chopped picked jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 tsp garlic powder
4 whole-wheat tortillas, warmed
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3. Broil the patties until an instant-read thermometer inserted into the center reads 165'F, 12 to 14 minutes.

4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

PER SERVING: (1 WRAP) 394 CAL, 17 G FAT, 67 MG CHOL, 40 G CARBS, 28 G PROT, 10 G FIB, 634 MG SOD.
PointsPlus Value: 10

Another hit! These were actually pretty good! :-)
Everyone had one and I'm sure the next time (yes I'll be making these again) I'm going to have to double the batch, cause I'm sure people would have come around for seconds!  

Guacamole Spread

Slow Cooker Chicken Burritos

PREP 16 MIN COOK 300 MIN (5hrs)  (makes) SERVINGS 12

1 clove(s) (medium) garlic clove(s), minced
1 small red onion(s), chopped
14 1/2 oz canned diced tomatoes, with chilies 
15 oz canned kidney beans, drained and rinsed
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 lb skinless chicken thigh(s), cut into bite-size pieces
3/4 cup(s) canned chicken broth
12 medium whole wheat tortilla(s), about 7-inches in diameter each
3/4 cup(s) shredded reduced-fat Mexican-style cheese


1. Place garlic, onion, tomatoes, bean, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).

2. To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 Tbsp of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center, fold right side to center, covering filling. Repeat with remaining ingredients.

PER SERVING: 1 BURRITO.
PointsPlus Value: 5


Unfortunately I don't have the full nutritional information for this recipe. :-(
You can microwave the burritos, seam-side down, for 30 seconds, if desired.
Also optional, serve with salsa and reduced-fat or fat-free sour cream (but you need to keep into consideration that this might affect the PointsPlus value).


This was great! 
We used chicken breast instead of chicken thighs (already had them on-hand). 
Also I used marbled cheese since, again I already had this on-hand.
Enjoyed by all! ...make sure to have napkins nearby (might still be somewhat juicy - if not drained fully); either way, juicy or not, these are easy, filling and delicious!

View of the inside of my slow cooker.

Another view of the burrito itself.

Middle Eastern-Style Turkey Burgers

PREP 5 MIN COOK  15 MIN SERVES 4

1 lb ground skinless turkey breast
1 egg white
1/2 small onion, grated
1/4 cup pine nuts, toasted and cooled
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp crushed red pepper
4 (7-inch) whole-wheat pitas, warmed
1 large tomato, cut into 8 slices


1. Spray the rack of a broiler pan with nonstick spray and preheat the broiler.

2. Mix together the turkey, egg white, onion, pine nuts, oil, cumin, paprika, salt, allspice, and crushed red pepper until well combined. With damp hands, shape the mixture into 4 (1/2-inch thick) patties.

3. Place the patties on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of a burger registers 165'F, 5-6 minutes on each side.

4. Cut off the top third of each pita (save for another use, if desired). Stuff each pita with 2 tomato slices and a burger.

PER SERVING (1 GARNISHED BURGER): 356 CAL, 9 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 75 MG CHOL, 653 MG SOD, 35 G CARB, 6 G FIB, 35 PROT, 36 MG CALC.
PointsPlus Value: 9


These were delicious. Obvious from the picture posted - we added some iceberg lettuce to each burger combination.


It was somewhat different, but tasty, to have the toasted pine nuts included within the burger. It was also a little awkward eating the burger in the pita; maybe it was the pita selection we purchased - they seems a little dry, and so we simply end-up kind-of wrapping the burger in them in stead of stuffing it inside (kept ripping the pita when I was trying to stuff the burger inside).


This recipe was enjoyed.

Sloppy Joes Tex-mex Style

PREP 10 MIN COOK 10 MIN SERVES 4

2 tsp olive oil

1 lb ground skinless chicken breast

1 tsp taco or Mexican seasoning

1/4 tsp salt

1/4 tsp black pepper

1 1/2 cups prepared black bean and corn salsa

1/4 cup fat-free sour cream

1 Tbsp lime juice

4 (7-inch) whole-wheat tortillas, warmed

2 Tbsp coarsely chopped fresh cilantro

1 scallion, chopped

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, taco seasoning, salt, and pepper; cook, breaking the chicken apart with a wooden spoon, until no longer pink, about 6 minutes. Stir in the salsa and cook until heated through, about 3 minutes longer. Remove the skillet from the heat and set aside.

2. Combine the sour cream and lime juice in a small bowl.

3. Place 1 warm tortilla on each of 4 plates. Spoon about 3/4 cup of the chicken mixture onto each tortilla; top with about 1 1/2 Tbsp of the sour cream mixture. Sprinkle with the cilantro and scallion.

PER SERVING (1 PLATE): 299 CAL, 7 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 70 MG CHOL, 567 MG SOD, 29 G CARB, 6 G FIB, 31 G PROT, 69 MG CALC.

PointsPlus Value: 7

Absolutely delicious. 

This is a ** keeper **. 

I wasn't able to find at our local (smaller) grocery store the prepared black bean and corn salsa, so I just created my own version: bought some black beans, some corn and some salsa - and voila - black bean and corn salsa!

Pepper Steak Tacos

PREP 15 MIN COOK 20 MIN SERVES 4

2 tsp canola oil

2 any-color bell peppers, sliced

1 onion, thinly sliced

2 garlic cloves, minced

1/4 chopped fresh cilantro

Juice of 1 lime

1 small jalapeño pepper. chopped

1/2 tsp ground cumin

1/2 tsp salt

1 (1-lb) flank steak trimmed

8 (6-inch) corn tortillas, heated

8 Tbsp taco sauce

8 Tbsp crumbled low-fat goat cheese

1. Heat oil in nonstick skillet over medium-high heat. Add bell peppers, onion, and garlic; cook, stirring, until softened, 8-10 minutes. Stir in cilantro, lime juice, jalapeño, cumin, and 1/4 tsp salt. Cook 5 minutes. Transfer mixture to 1 (2-cup) freezer container.

2. Sprinkle steak with remaining 1/4 tsp salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to 1 month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over medium heat, stirring, 6-8 minutes.

3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp taco sauce and 1 Tbsp goat cheese; fold.

PER SERVING (2 TACOS): 374 CAL, 10 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 88 MG CHOL, 578 MG SOD, 32 G CARB, 4 G FIB, 40 G PROT, 120 MG CALC.

PointsPlus Value: 9

These were great! Again another success! Everyone loved them.

We didn't add the goat cheese, instead added some cheddar shredded cheese - and also used wraps.

Turkey and Corn Quesadillas

PREP 15 MIN COOK 5 MIN SERVES 4

4 (7-inch) whole-wheat tortillas

1 cup shredded reduced-fat cheddar cheese

1 cup shredded cooked turkey breast

1 (8 3/4 ounce) can corn kernels, drained

1 (7-ounce) jar roasted red pepper, drained and chopped

4 Tbsp chopped fresh cilantro

1/2 cup fat-free sour cream

1/4 cup prepared salsa

1. Top half of each tortilla with 1/4 cup of the cheddar, 1/4 cup of the turkey, one-fourth of the corn, one-fourth of the roasted peppers, and 1 Tbsp of the cilantro. Fold the unfilled tortilla half over the filling, lightly pressing down.

2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add 2 of the quesadillas and cook until the tortillas are crisp and the cheese begins to melt, about 1 1/2 minutes on each side. Repeat with the remaining 2 quesadillas.

3. Cut each quesadilla in half and tranfer to a platter. Serve with the sour cream and salsa.

** Time Saver Tip: Use a griddle instead of a skillet and you can cook all the quesadillas at the same time. **

PER SERVING (2 WEDGES, 1 Tbsp SOUR CREAM, AND 1 Tbsp SALSA): 224 CAL, 4G FAT, 2G SAT FAT, 0G TRANS FAT, 36 MG CHOL, 893 MG SOD, 28 G CARB, 4 G FIB, 22 G PROT, 243 MG CALC.

PointsPlus Value: 6

Absolutely delicious & filling!

We will definitely be making these again! 

Lebanese Chicken-Pita Salad

PREP  15 MIN COOK 5 MIN SERVES 4

1 lb thin-sliced chicken breast, cut into bite-size pieces
1/2 tsp salt
1/4 tsp black pepper
3 (6-inch) whole-wheat pita breads, toasted
12 cherry tomatoes, halved
1 cucumber, peeled, halved, seeded, and chopped
2 scallions (green onions), sliced
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh cilantro
3 Tbsp lemon juice
2 tsp olive oil
1 tsp ground cumin


1. Sprinkle the chicken with 1/4 tsp of the salt and 1/8 tsp of the pepper.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat.
Add the chicken and cook, stirring, until cooked through, about 5 minutes;
transfer to a serving bowl. Set aside.

2. Tear the pitas into 1-inch pieces and add to the bowl along with the tomatoes, cucumbers, scallions, mint, cilantro, lemon juice, oil, cumin, and the remaining 1/4 tsp salt and the 1/8 tsp pepper.
Toss to mix well.

PER SERVING (ABOUT 2 CUPS): 292 CAL, 7 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 583 MG SOD, 27 G CARB, 4 G FIB, 30 G PROT, 47 MG CALC.
PointsPlus Value: 7


Time Saver: Instead of cooking the chicken in step 1, use a 10-ounce package of sliced grilled chicken breast.


Well this was different but delicious! I (forgot) to toast the pita but it still was great! I didn't know what to expect out of this recipe and when I initially made it - I grabbed it out of a recipe book without a picture so I didn't even know what it would look like. 

It was hit with all who were able to enjoy it! ...cause it went fast! :-)
Simple, delicious, filling and quick & easy to make!


[Update May 3, 2011]: Just wanted to add - I've made this recipe about 3-4 times since it's introduction to our family, cause it's really simple to make and enjoyed by everyone. Plus as a bonus, if you make a recipe that calls for pitas and then you are left with remaining pitas this is a get way to get rid of your pitas quick and easy!

Sausage and Onion Fajitas

PREP 5 MIN COOK  15 MIN SERVES 4

1 tsp canola oil
1/2 lb italian-style turkey sausages, cut into 1/2-inch slices
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large red onion, thinly sliced
4 (8-inch) reduced-fat flour tortillas, warmed


1. Heat the oil in a large nonstick skillet over medium heat.
Add the sausage and cook, stirring, until browned, about 5 minutes.
Add the bell peppers and onions; cook, stirring, until tender, about 8 minutes.

2. Spoon the sausage mixture evenly onto the center of each tortilla
and roll up to enclose the filling.

PER SERVING (1 FAJITAS): 241 CAL, 7 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 52 MG CHOL, 735 MG SOD, 28 G CARB, 5 G FIB, 18 G PROT, 100 MG CALC.
PointsPlus Value: 6


Before rolling  up the tortillas, top each serving with 1/4 diced medium avocado and 1/2 cup shredded romain lettuce. The PointsPlus value increase by 2.


Great recipe ~ Quick and Easy and delicious!!


Tonight our local small-grocery store didn't have any turkey sausages so I purchased regular pork sausages. We opted to serve them with iceberg (regular) lettuce, instead of the recommended romain lettuce - and we no avocado on ours (since I didn't have any).