| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 6 |
| 1 tbsp | Extra virgin olive oil |
| 1 tsp | Garlic |
| 4 cup | Spinach (torn) |
| 2 cup shredded | Chicken, cooked |
| 1/4 cup | Green onion, scallion, ramp (thinly sliced) |
| 1 can (4oz) | Green chili peppers, canned (undrained) |
| 1 1/2 cup | Greek yogurt, plain, 1% M.F. |
| 2 tbsp | Rice flour, brown |
| 1 tsp | Cumin |
| 1 tsp | Lime juice (fresh) |
| 1/2 tsp | Sea salt |
| 1/2 cup | Partly skimmed milk, 1% M.F. |
| 6 medium tortilla(s) | Whole wheat tortilla |
| 1 cup chopped | Tomato |
| 1 cup shredded | Monterey jack cheese, low fat |
Preheat oven to 350 degrees. Prepare a baking dish.
In a skillet, heat olive oil with garlic over medium heat. Add and wilt torn spinach leaves (about 3-4 minutes).
Remove from heat, stir in chicken, scallions and chilies. This will be your filling mix.
Meanwhile, prepare sauce by combining yogurt, flour, cumin, lime juice, salt and milk.
Pour half of the sauce into the chicken filling mix. Mix together to coat filling with sauce.
Fill six whole wheat tortillas with filling mix and roll, placing seam side down in the baking dish in a single layer.
Top with remaining sauce and sprinkle with cheese.
Bake for 15-20 minutes until cheese is melted and browned.
Top with fresh tomatoes.
Enjoy!
| Grain | 1.4 |
| Meat | 0.7 |
| Milk Alternative | 0.7 |
| Vegetables | 1.0 |
