Source: dLife

Chicken, carrots, celery and parmesan rolled in a flour tortilla

Servings

1 lb boneless skinless chicken breasts , cooked
1 cup fresh broccoli florets
1 cup sliced carrots , small dice
10.75 floz cream of celery soup, 98% fat free , undiluted
0.25 cup Milk, 2%, with add calcium & vitamin A & D
1 tbsp cooking sherry
0.5 cup grated Parmesan cheese
6 corn tortilla

1 Preheat the oven to 350 degrees F. Spray a 13X9-inch baking pan with nonstick cooking spray and set it aside. Cut the chicken into 1-inch pieces, set aside.
2 In a 1-quart microwavable dish combine the broccoli and carrots, cover the dish and microwave the vegetables for 2 to 3 minutes on HIGH or until the vegetables have become crisp-tender and set them aside.
3 In a small saucepan combine the soup with the milk and sherry and place over medium heat, cooking and stirring for 5 minutes. Take Parmesan cheese chicken, broccoli and carrots and stir them into the mixture and cook the mixture for 2minutes or until the cheese has become melted. Remove from heat.
4 Take each tortilla and spoon on 1/4 cup of the chicken mixture. Roll the tortillas and place seam side down in a prepared baking dish and bake, covered, for 20 minutes or until they have become heated through.