We made this last week for dinner and we really enjoyed it. Very quick and would be a great meal when you have friends over or you could double, triple the recipe for a party or small gathering. Cinco de Mayo is this week and it would be a great recipe for that. We ate a small serving of chips and salsa on the side. Other good dips with this would be guacomole or a black bean dip.
6 servings (serving size: 1 roll)Ingredients
1 cup bottled salsa, divided
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
Directions
Preheat oven to 350°.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Nutritional Information
Calories:379 (26% from fat)
Fat:10.8g (sat 4.1g,mono 3.7g,poly 2.5g)
Protein:28.7g
Carbohydrate:38.9g
Fiber:2.8g
Cholesterol:64mg
Iron:3mg
Sodium:623mg
Calcium:284mg
-Compliments of Cooking Light, www.myrecipes.com
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