2 boneless, skinless chicken breasts, thinly
sliced
1 green
or yellow sweet bell pepper, thinly sliced
1 medium
sweet yellow onion, thinly sliced
2 tablespoons Canola oil.
1 8-ounce
package light cream cheese, softened
1 16-ounce
jar chunky salsa, divided
8 6-inch
cholesterol-free flour tortillas
2 cups Cheddar
cheese
Preheat oven to
350-degrees. Heat oil over medium-high heat and sauté chicken, onions, and peppers. Melt
cream cheese in a saucepan over low heat.
Add chicken, peppers and half the salsa.
Spoon chicken mixture down center of each tortilla. Roll up and place seam-side down in a 13 x 9
x 2-inch baking dish lightly coated with a spray of Canola oil. Pour remaining salsa over top and sprinkle
with cheese. Bake 20 minutes or until
heated through.
Yield: 4 servings.
Sarah Carolyn
Hardimon, M. S. www.recipeladies.com