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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken & Vegetable Tortilla Roll-Ups

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	241.0

Total Carbs	19.2 g

Dietary Fiber	2.9 g

Sugars	2.1 g

Total Fat	6.4 g

Saturated Fat	2.8 g

Unsaturated Fat	0.3 g

Potassium	268.0 mg

Protein	26.6 g

Sodium	669.1 mg

Dietary Exchanges 6.4 Fat, 0.5 Vegetables, 0.6 Meat, 0.0 Milk, 0.8 Starch, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
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.
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.
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.