2 whole wheat tortillas (10″ diameter)
2 Tbsp reduced‐fat cream cheese
6 oz chicken tenders
1/2 cup shredded raw vegetables (carrots, zucchini, red or green bell peppers, onions)
1/2 cup shredded reduced fat cheddar cheese
1/4 cup salsa
1 T. seasoning mix for chicken tacos
Preheat oven to 350 degrees. Spray medium skillet with non stick spray. Add chicken tenders and sprinkle with taco seasoning mix. Cover and simmer until juices run clear. Shred chicken and add raw veggies. Cover and cook on low for 5 minutes. Spread each tortilla with 1 T. cream cheese. Fill center with chicken/veggie mixture. Roll and place seam side down on baking sheet. Bake about 10 minutes or until tortillas are golden crisp. Remove from oven and top with cheddar cheese and salsa. Serve with dark green lettuce salad or steamed broccoli.
Serves 2. Per serving: 294 calories, 25 grams carb, 9 grams fat. *adapted from recipe in Prevention Magazine 2‐05