Ingredients
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4 ounces cream cheese, softened (reduced fat)
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4 tablespoons salsa (homemade or prepared)
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4 flour tortillas (10-inch)
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8 ounces baked chicken breasts
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3 tablespoons black olives, sliced
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4 green onions, sliced
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salt and pepper
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shredded iceberg lettuce
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nonstick cooking spray or 1 tablespoon olive oil
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4 slices colby-monterey jack cheese (reduced fat)
Instructions
- Preheat oven to 325 - 350F (ovens vary).
- Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
- Bake chicken breast for 30 minutes.
- Remove chicken from oven to cool.
- Cut chicken into 1/4 inch strips.
- Set aside.
- Mix softened cream cheese and salsa.
- Spread flour tortillas with cream cheese mixture.
- Cut cheese slices in half and place the halves length wise on flour tortilla’s in the middle.
- Layer 2 ounces of chicken strips on top of cheese.
- Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
- Salt and pepper to taste.
- Fold ends over and wrap tightly.
- Secure with toothpicks.