boneless skinless chicken breast (approx. 1/2 lb/250 g), cut horizontally into 2 pieces
chopped green onion
medium chunky salsa
large whole-wheat tortillas
shredded Tex-Mex Cheese Blend
In a large non-stick skillet, heat oil over medium-high heat. Cook chicken, covered, until browned and cooked through, about 12 min. Cool slightly and shred. Transfer to a bowl and mix with onion and salsa.
Divide mixture evenly between tortillas. Sprinkle with cheese. Fold in sides and roll up to enclose filling. Wrap individually in parchment paper and store in a resealable plastic freezer bag to freeze.
To serve, microwave one at a time on HIGH until the filling is hot, about 2 min. from frozen or 1 min. from fresh. Let stand at least 2 min. before eating. Alternatively, remove parchment, wrap in foil and bake in a 350°F (180°C) oven for about 20 min. from frozen, or cook unwrapped in a panini press, grill pan or skillet until tortilla is golden, filling is hot and cheese is melted, about 8 min. from fresh.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy