Category: Poultry Dishes

Serves: 4

Ingredients

• 1 teaspoon olive oil
• 1 cup presliced mushrooms
• ½ cup thinly sliced onion
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon bottled minced garlic
• 1 tablespoon sherry or red wine vinegar
• 2 (10-inch) spelt tortillas
• 1 cup shredded cooked chicken breast (about 8 ounces)
• 1 cup arugula
• ½ cup (2 ounces) shredded Gruyére cheese
• Cooking spray

Directions

1. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, sea salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
2. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with ½ cup chicken, ½ cup arugula, and ¼ cup cheese; fold tortillas in half.
3. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.

Nutrition Facts

Calories 270, Fat 8.9g, Protein 25.2g, Carbohydrates 20.3g, Fiber 3g, Cholesterol 64mg, Iron 1.7mg, Sodium 391mg, Calcium 242mg