Recipe by SaraSmile4904
These are very popular at our house. They pack well for picnics or lunches on the go because they can also be served cold. For a vegetarian meal, leave out the chicken or turkey.
Top Review by oelkesm
Holy moly these are good! I was a tiny bit short on carrot puree, so I added in a little finely chopped thawed frozen spinach. I don't have children, but I've always loved the idea of sneaking in veggies and still feeling like you're eating something indulgent. When cooking up the chicken and veggies, I made sure to season the water (salt, pepper, garlic salt, onion powder) and everything came out very tasty. I was nervous that the carrot would make things too sweet, but you can't even tell it's there. I'll definitely be making these again. Oh, and I shredded the chicken instead of chopping or pureeing. Thanks for the recipe!
- 1 cup cooked chicken (cubed or pureed) or 1 cup turkey (cubed or pureed)
- 1⁄2 cup shredded cheddar cheese (or American cheese, reduced fat )
- 1⁄2 cup yellow squash (puree)
- 1⁄2 cup carrot (puree)
- 4 ounces reduced-fat cream cheese (or non-fat)
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 6 large burrito-size whole wheat tortillas
Directions See How It's Made
- Preheat oven to 350°F Line baking sheets with aluminum foil or parchment paper.
- In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, garlic powder, and salt.
- Cut the tortillas in half. Place one half on the work surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
- Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.