Ingredients:
6 flour tortillas
3 boneless skinless chicken breasts
1/4 cup diced sweet onion
4 tablespoons salsa or 1 large diced tomato
1 1/2 cups shredded cheddar cheese
Salt and freshly ground black pepper, to taste
4 tablespoons cooking oil (for frying)
Fat-free sour cream, for serving
Shredded lettuce, for serving
Directions:
Cut each chicken breast into three pieces.
Lightly spray a skillet with cooking spray or add a small amount of oil to coat.
Add the chicken pieces and diced onion to the skillet. Season with salt and pepper and cook over medium-high heat for about 15–20 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the pan and shred it with two forks or chop it into small pieces.
Return the shredded chicken to the pan, stir in the salsa (or diced tomato) and the shredded cheddar cheese until the cheese melts and the mixture is well combined. Adjust seasoning if needed.
Divide the mixture into six equal portions. Place one portion in the center of each flour tortilla and roll the tortilla tightly. If desired, secure each roll with a toothpick.
Heat the 4 tablespoons of cooking oil in a frying pan over medium heat. When the oil is hot, carefully add the rolled tortillas and brown them on all sides, turning to ensure even color and crispness. This should take a few minutes per side.
Transfer the browned tortillas to a plate lined with paper towel to drain any excess oil.
Serve warm with a dollop of fat-free sour cream and shredded lettuce on the side.
Servings: 6
Preparation time: 5 minutes
Total time: 45 minutes