Healthy Chicken & Vegetable Tortilla Roll-Ups Recipe

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.

This recipe appears in: Chicken 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