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Chicken & Vegetable Tortilla Roll-Ups




Source of Recipe


Recipe Institute

Chicken & Vegetable Tortilla Roll-Ups
Makes 6 servings


Ingredients
1 pound boneless skinless chicken breasts, cooked
1 cup chopped broccoli
1 cup diced carrots
1 can (10-3/4 ounces) 98% fat-free condensed cream of celery soup, undiluted
1/4 cup reduced-fat (2%) milk
1 tablespoon dry sherry
1/2 cup grated Parmesan cheese
6 (10-inch) fat-free flour tortillas





1. Preheat oven to 350°F. Spray 13×9-inch baking dish with nonstick cooking spray; set aside. Cut chicken into 1-inch pieces; set aside.

2. Combine broccoli and carrots in 1-quart microwavable dish. Cover and microwave at HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.

3. Combine soup, milk and sherry in small saucepan over medium heat; cook and stir 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook 2 minutes or until cheese is melted. Remove from heat.

4. Spoon 1/4 cup chicken mixture onto each tortilla. Roll up and place, seam side down, in prepared baking dish. Bake, covered, 20 minutes or until heated through.