Source:  Cook Once, Eat For A Week
by Jyl Steinback, America's Healthiest Mom

 

Serves:  6

 

8 oz. pkg. nonfat cream cheese, softened
3 tbsp. chopped green onion
1½ cups cooked chicken breast cuts
2 tbsp. nonfat sour cream
1 tsp. dried dill
4 (10 inch) low-fat flour tortillas
1½ cups fresh spinach

Nonfat ranch salad dressing or salsa (not included in nutritional information)

 

Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix until blended. Spread ¼ cup filling on each tortilla; place spinach leaves on top, leaving about ½ inch border. Roll tortillas tightly and wrap in plastic wrap. Refrigerate at least 1 hour before serving. Slice and serve with nonfat ranch dip or salsa.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	120	1½ meat	1
Fat	2 g	½ starch
Carbohydrates	15 g	1 vegetable
Protein	11 g
Cholesterol	11 mg
Dietary Fiber	1 g
Sodium	158 mg