TLC Cooking "Chicken & Vegetable Tortilla Roll-Ups"

Chicken Vegetable Tortilla Roll-Ups

Chicken & Vegetable Tortilla Roll-Ups

YIELD Makes 6 servings
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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:

Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside. Cut chicken into 1-inch pieces; set aside.
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.
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.
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.

This recipe appears in: Chicken

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