Eight 8-in. flour tortillas
1 cup shredded Cheddar cheese (4 oz)
1 cup frozen chopped red bell peppers, thawed
1/4 cup sliced scallions
1/4 cup chopped cilantro (optional)
4 tsp vegetable oil
Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.
Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges
8 flour tortillas
1 package broccoli slaw
1 cup chicken breasts, cooked and cut bite sized, or use frozen bourbon chicken nuggets
1 onion, sliced
6 mushrooms, sliced (or small can of mushrooms)
2 tablespoons teriyaki sauce
1 tablespoon hoisin sauce
1 tablespoon lime juice
1 tablespoon molasses
1 clove garlic, minced
1 teaspoon fresh ginger, minced (or dried ginger)
dash hot pepper flakes
dash balsamic vinegar
1 tablespoon cornstarch, mixed with 1/4 cup water
Heat wok or large skillet. Stir fry meat until cooked. Add onion and cook for a couple minutes. Add slaw mixture and mushrooms. Stir in remaining ingredients. Cook until vegetables are crisp tender and sauce is thickened. Serve in wraps.
2 cups cooked chicken, chopped
1 cup cheddar cheese, Mexican blend, shredded
2 tablespoons taco seasoning mix
1 cup sour cream
1 cup salsa
4 flour tortillas
Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through. Remove from pan, cut into triangles. Serve with sour cream and salsa.
6 (10-inch) fat-free flour tortillas
1/2 (15-ounce) can whole-berry cranberry sauce
2 tablespoons spicy brown mustard
2 tablespoons minced crystallized ginger
1 1/2 cups chopped cooked chicken or turkey breast
3 green onions, thinly sliced
2 tablespoons chopped pecans, toasted
1 cup shredded lettuce
Heat tortillas according to package directions.
Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.
Yield: 6 servings
1 whole wheat tortilla
4 oz cooked diced chicken
1 Tbs Buffalo Wing Sauce
1 Tbs Reduced Fat Blue Cheese Dressing
1 cup shredded lettuce
Mix the chicken with the Buffalo sauce and Blue Cheese dressings, toss in the lettuce. Warm the tortilla for 20 seconds in microwave. Place the chicken mixture down the middle of the tortilla and roll up.