- fluid ounces boneless skinless chicken thigh(s), cooked and shredded
- onion(s), chopped
- bell pepper(s), chopped
- fluid ounces salsa
- whole-wheat tortilla(s)
- fluid ounces reduced fat Monteray Jack cheese, shredded
- Nonstick cooking spray
In a mixing bowl, combine chicken, onion, bell pepper, and salsa.
Spray a skillet with nonstick cooking spray and heat over medium heat until hot.
Place ¼ of the chicken mixture on half of each tortilla and top with 1 tablespoon of the cheese. Fold tortillas in half, covering filling.
Place tortillas in the heated pan and brown for approximately 2-4 minutes. Turn tortillas over and brown the other side.
Cut folded tortilla into wedges and serve warm.