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Crispy Ranch Chicken
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Chicken & Vegetable Tortilla Roll-Ups
Yield: Makes 6 servings
Ingredients:
1
pound boneless skinless chicken breasts, cooked
1
cup chopped broccoli
1
cup diced carrots
1
can (10-3/4 ounces) 98% fat-free condensed cream of celery soup, undiluted
1/4
cup reduced-fat (2%) milk
1
tablespoon dry sherry
1/2
cup grated Parmesan cheese
6
(10-inch) fat-free flour tortillas
Preparation:
1.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside. Cut chicken into 1-inch pieces; set aside.
2.
Combine broccoli and carrots in 1-quart microwavable dish. Cover and microwave on HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.
3.
Combine soup, milk and sherry in small saucepan over medium heat; cook and stir 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook 2 minutes or until cheese is melted. Remove from heat.
4.
Spoon 1/4 cup chicken mixture onto each tortilla. Roll up and place, seam side down, in prepared baking dish. Bake, covered, 20 minutes or until heated through.
Nutritional Information:
| Serving Size: 1 roll-up | |
| Sodium | 733 mg |
| Protein | 26 g |
| Fiber | 11 g |
| Carbohydrate | 33 g |
| Cholesterol | 52 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 14 % |
| Calories | 284 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
Chicken
