Monday, April 11, 2011

Low Fat Chimichangas

10 small tortilla shells
2 chicken breasts
Montreal Chicken Seasoning
1 1/2-2 cups of Cheddar cheese
1 1/2 cup of Pace Picante salsa
Spreadable butter

Sprinkle Montreal Chicken Seasoning on both sides of chicken breasts. Grill chicken breast on a gas, charcoal, or George Foreman grill. When fully cooked shred chicken. Add the salsa to the shredded chicken.

Heat up a griddle to medium high and warm tortilla shells on both sides.

Place about 4 TBSP of chicken mixture in the middle of the tortilla. Sprinkle about a TBSP of cheese on top. Grab two sides and fold over the chicken mixture, then roll shells the opposite direction (like your traditional fast-food burrito wrap) so that all the mixture stays tucked neatly in the shells.
Lightly butter the side with the burrito shell seam. Place on the griddle so the shell "fries" and lightly butter the top. Turn after about a minute when the seam side in golden brown and cook the other side.

Serve with sour cream and salsa.

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