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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âThis makes a really quick meal for us, writes Gary Phile from Ravenna, Ohio. It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce. Ingredients:
1/2 pound ground chicken |
1 tablespoon canola oil |
1/4 cup sun-dried tomato pesto |
4 flour tortillas (8 inches), warmed |
1/2 cup shredded part-skim mozzarella cheese |
8 grape tomatoes, cut in half |
4 slices red onion, separated into rings |
1 cup shredded lettuce |
Directions:
1. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear; drain.
2. Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up. Yield: 4 servings.
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