- 4
- 18 mins
- 28 mins
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Ingredients
- Prep Time: 18 minutes
- Cook Time: 10 minutes
- Yield: 4 servings (serving size: 1 wedge)
- 2 cups shredded cooked chicken breast
- 1/4 cup Fresh Salsa
- 1 cup spicy black bean dip (such as Guiltless Gourmet)
- 4 (8-inch) multigrain flour tortillas (such as Tumaro's)
- 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
- Cooking spray
- Nutritional Information
- Calories:380 (26% from fat)
- Fat:11g (sat 4.3g,mono 4.4g,poly 1.4g)
- Protein:39.9g
- Carbohydrate:28.7g
- Fiber:12.2g
- Cholesterol:80mg
- Iron:0.8mg
- Sodium:660mg
- Calcium:215mg
Preparation
Step 1
1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.