We are still getting some cooler weather, but it is almost time to get the plants in the ground and watch them grow. It is also time for getting outside and walking more or getting in a bike ride. I have said it before, keeping summer meals simple and enjoying the good weather is most important to me because I work a full time job. My free time is precious so I want some of it to be fun time! Now with this recipe you have 2 options for the chicken breast. You need 2 cups of shredded cooked chicken breast. I prefer to boil some chicken breasts the night before and once they have cooled down, shred them. Or, if I am feeling particularly lazy, I pick up the roasted chicken from the grocery store and shred it right before I make these! My general feeling is that by making them myself, I can cut down on the fat content. Another great thing is that you can pop 4 of these right into your toaster oven so you don't heat up your whole kitchen! You can also make these up the night before, wrap them individually and refrigerate for the next day's dinner. Serve these with a colorful fruit salad. Mix up whatever fruit you like and add a couple teaspoons of frozen limeade concentrate. Keeps the fruit pretty and cold! Garnish with a couple mint leaves. Now you are ready to sit on the deck with a glass or two of fruity sangria and enjoy the outdoors.
1 cup shredded cooked chicken breast
1 cup shredded low-fat Jack cheese
1/2 cup thinly sliced red onion
4 7" soft flour tortillas
1/2 cup pico de gallo (You can purchase this in the grocery store pre-made)
Preheat oven to 425 degrees. Coat baking sheet with PAM. Place a fourth of the chicken, cheese and onion in each tortilla. Wrap as you would a burrito, tucking the ends inside as you wrap and placing them so the edge of the tortilla is face-down on the baking sheet. Bake until tortilla browns (about 10 minutes). Place flautas in plate and top with pico de gallo.