Chimichangas Lite

Debbie Martell December 22, 2008

Ingredients

• 1 rotisserie chicken
• 1/2 jalapeno pepper
• 2 cloves garlic
• 3 tbsp canola oil
• 2 cups salsa
• 1 lemon
• 1/2 cup diced tomatoes
• 4 low-fat flour tortillas
• 4 tbsp lite sour cream
• salt
• pepper
• 1/2 cup shredded lettuce

Preparation

1. Preheat oven to 450 degrees.
2. Shred rotisserie chicken breast and set aside.
3. Heat a saucepan and saute 1/2 of a jalapeno pepper and 2 cloves of garlic (minced) in 3 tablespoons of canola oil.
4. Add the shredded chicken, 1 1/2 cups of salsa, and the juice from one lemon. Stir until heated through.
5. Continue cooking for a few more minutes to allow the flavors to blend. Season with salt and pepper.
6. Microwave the tortillas for 90 seconds, then lay them on a flat surface.
7. Divide the chicken mixture evenly between the tortillas.
8. Roll them up burrito--style (closing both sides), and place them on a baking sheet sprayed with non-stick cooking spray.
9. Spray cooking spray on the rolled burritos.
10. Place them in the oven for 7 minutes or until golden brown.
11. Transfer to plates, and garnish with 1/2 cup of shredded lettuce, 4 tablespoons of lite sour cream, 1/2 cup of diced tomatoes, and the remaining 1/2 cup of salsa.

Tags: Dinner, Cooking, Recipes, Lunch

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