Chicken and Vegetable Tortilla Roll-Ups |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From a Diabetic cookbook. Dietary exchanges are 2 starch, 2 lean meat, and 1 vegetable. Makes 6 servings. Ingredients:
1 lb boneless skinless chicken breast, cooked |
1 cup chopped broccoli |
1 cup diced carrot |
1 (10 3/4 ounce) can 98% fat free condensed cream of celery soup, undiluted |
1/4 cup 2% low-fat milk |
1 tablespoon dry sherry |
1/2 cup grated parmesan cheese |
6 (10 inch) fat free tortillas |
Directions:
1. Preheat oven to 350 degrees. 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 at 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 into each tortilla. Roll up and place, seam side down, in prepared baking dish. Cover dish and bake 20 minutes or until heated through.
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