Chicken & Vegetable Tortilla Roll-Ups the Editors of Publications International, Ltd.
Chicken & Vegetable Tortilla Roll-Ups
Makes 6 servings
|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|
- 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.
|Serving Size:||1 roll-up|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||14 %|
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