The added mango gives this healthy recipe a delicious sweet and savory taste.
Nonstick cooking spray
4 (8-inch) whole wheat flour tortillas1 cup shredded skinless cooked chicken
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese
1/2 cup canned black beans, rinsed and drained 1/2 cup chopped mango
1 green onion with tops, sliced
1/4 cup chopped fresh cilantro
1/2 cup salsa
4 tablespoons fat-free sour cream
Chopped fresh cilantro, for garnish (optional)
Pre-heat oven to 180 degrees. Spray a large skillet with nonstick cooking spray and place over medium heat. Take 1 tortilla and place on the skillet. Then sprinkle one half of the tortilla with one fourth of chicken, one fourth of the cheese, and one fourth of the beans, mango, onions and cilantro.
Using a spatula, fold over tortilla, press down with spatula and cook until tortilla is lightly browned. Flip over and cook until other side is lightly browned and the cheese is melted. Remove from pan onto a cookie sheet and keep un-covered in warm oven until all tortillas are cooked.
Remove from oven. Transfer each tortilla to a cutting board. Cut each tortilla in half and top each tortilla wedge with 1 tablespoon of salsa and 1/2 tablespoon of sour cream and transfer them to a serving plate, garnishing with chopped fresh cilantro if desired.
Serve with a salad.
Protein: 8 g
Carbohydrates: 13 g
Fat: 4 g
Sodium: 259 mg