From a Diabetic cookbook. Dietary exchanges are 2 starch, 2 lean meat, and 1 vegetable. Makes 6 servings.
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Units: US | Metric
- 1Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray; set aside. Cut chicken into 1 inch pieces; set aside.
- 2Combine broccoli and carrots in 1 quart microwavable dish. Cover and microwave at HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.
- 3Combine soup, milk and sherry in small saucepan over medium heat; cook and stir 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook 2 minutes or until cheese is melted. Remove from heat.
- 4Spoon 1/4 cup chicken mixture into each tortilla. Roll up and place, seam side down, in prepared baking dish. Cover dish and bake 20 minutes or until heated through.
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Nutritional Facts for Chicken and Vegetable Tortilla Roll-Ups
Serving Size: 1 (133 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 147.2
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 1.8 g
- Cholesterol 52.0 mg
- Sodium 199.0 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.9 g
- Sugars 1.7 g
- Protein 21.6 g
The following items or measurements are not included:
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