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Chicken & Vegetable Tortilla Roll-Ups
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1 Meat , 1 Starch , 3 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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Ingredients Directions
  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.

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