posted by Sue Freeman 04-16-99 5:44 PM
Chicken Vegetable Tortilla Wrap
by Doug Cooper
1/2 cup Feta cheese
1/4 cup prepared pesto
3/4 cup lo fat sour cream
1 1/2 lb. Boneless chicken breasts, grilled ahead
1 1/2 cups finely chopped, canned artichoke hearts
6 green onions, sliced
3 Roasted Red Peppers, julienned
To taste Garlic, Pepper and Salt
6 (8 to 10 inch) tortilla shells
2 cups low fat mozzerella Cheese
2 cups spinach
1 cup chopped tomatoes
Preheat oven to 350° F.
Combine first three ingredients and mix well; set aside.
Slice chicken breasts into thin strips and mix with artihcokes, green onions, red peppers; season to taste.
In a skillet brown both sides of a tortilla. Spread with pesto mixture and cover with chicken and vegetable mixture.
Sprinkle cheese over top and roll up as tightly as possilbe; fill it rather full.
Spray tortillas with a non stick spray and place into a baking dish.
Place into a 350 degree oven for approximately 15 minutes. Remove and garnish with salsa .