- 1 teaspoon vegetable oil
- 1½ cups chopped green bell pepper
- 1 cup minced purple onion
- 2 teaspoons cumin
- 2 cups cooked chicken breast
- 1 14.5 ounce can no salt added diced tomatoes -- drained
- ¼ cup minced fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 8 8 inch fat-free flour tortillas
- ¾ cup shredded reduced-fat monterey jack cheese
- butter flavored cooking spray
- fresh cilantro sprigs—optional
- Place oil in a large nonstick skillet over medium-high heat until hot.
- Add chopped pepper and onion; cook 3 minutes, stirring often.
- Add cumin, and cook 1 minute, stirring often.
- Add chicken and tomato; cook 3 minutes, stirring often.
- Stir in minced cilantro, salt, and ground pepper.
- Place about ½ cup chicken mixture on half of each tortilla.
- Sprinkle cheese evenly over turkeymixture on tortillas; fold tortillas in half.
- Coat a large nonstick skillet with cooking spray; place over medium-highheat until hot.
- Add 2 filled tortillas; cook 30 seconds on each side oruntil lightly browned*.
- Set aside, and keep warm.
- Repeat procedure with remaining 6 tortillas.
- Garnish with cilantro sprigs, if desired.
- Serve immediately.
- I make this recipe using the george foreman grill. I simply grill the folded tortillas on the grill until the cheese is melted and they are lightly browned.
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