Courtesy of the St. Louis District Dairy Council
Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
3 ounces cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup Mexican-blend cheese, shredded
8 (6-inch) whole wheat tortilla
For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin
Directions:
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8-inch baking dish. Top with remaining salsa and cheese. Bake at 350 degrees for about 15 minutes, or until heated through. Serve with yogurt sauce.
*For the yogurt sauce, combine yogurt, cilantro and cumin. Chill until needed
Nutritional Facts Per Serving:
Calories 290; Fat 13g; Cholesterol 60mg; Sodium 700 mg; Protein 21g; Calcium 25% Daily Value
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