Ingredients
4
(8-inch) fat-free flour tortillas
Cooking spray
1
cup chopped cooked chicken
1/2
cup thin red bell pepper strips
1/4
cup thin green bell pepper strips
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1
tablespoon sliced green onion (1 medium)
1/2
cup Old El Paso™ Thick ’n Chunky salsa
Preparation
Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.
