From Paulette Vickery's Recipe Collection

BB: TURKEY TORTILLAS

main dish, poultry

1 each onion, chopped
2 tablespoon nonfat chicken broth
1 can mexican stewed tomatoes 14oz
1/2 teaspoon oregano
1 1/2 cup shreaded cooked white turkey
1 can chopped green chilis, 4oz
6 each corn tortillas
2 teaspoon red wine vinegar
1 cup nonfat cheddar cheese

In a large skillet cook onion in 1 tablespoon chicken broth until tender. Drain tomatoes, reserving liquid. Add reserved liquid and oregano to skillet. Cover and cook on high, 3 minutes, stirring occasionally. Stir in turkey, and drained green chilis. Remove from heat. Spoon mixture onto each tortilla and sprinkle a little grated cheese on top. Roll up the tortillas. Add remaining 1 tablespoon chicken broth to the skillet and lightly brown roll ups. Chop tomatoes and combine with vinegar. Pour over roll ups. Cover and cook over low heat, 3-4 more minutes. Per serving: fat 1.7 G, cholesterol 21 MG, fiber 2 G, calorries 193, 16 percent from fat, protein 14 G, carbohydrate 29 G, sodium 461 MG.

Yield: 6 servings




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