Directions for: Parmesan Chicken Wraps
Ingredients
4 large whole wheat or plain flour tortillas
1 Tbsp butter
500 g boneless skinless chicken, cut in thin strips
3 clove garlic, minced
1 tsp dried basil
2 Tbsp all-purpose flour
1 cup milk
cup freshly grated Parmesan cheese
tsp hot pepper sauce (optional)
tsp pepper
2 fresh tomatoes, chopped (or 1-1/2 cups / 375 mL drained canned diced tomatoes)
cup chopped fresh basil (optional)
Directions
1. Warm tortillas according to package directions.
2. In large nonstick skillet, melt butter over medium-high heat; cook chicken, garlic and dried basil, stirring, just until chicken is browned all over.
3. Whisk flour into milk; gradually stir into skillet. Reduce heat to medium-low and cook, stirring, for about 5 min or until thickened and chicken is no longer pink inside.
4. Remove from heat; stir in Parmesan cheese, hot pepper sauce (if using) and pepper, stirring until cheese is melted. Spoon filling along centre of each tortilla; top with tomatoes and fresh basil (if using). Fold up bottom of tortilla, then fold in sides to enclose filling.
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