1 tablespoon olive oil 1 cup onions, thinly sliced 1 cup red bell pepper, julienned 1 cup zucchini, julienned 1 medium jalapeno pepper -- seeded, deveined and minced 1 clove garlic, minced 1/4 cup water 2 tablespoons red wine vinegar 1/2 teaspoon chili powder -- mild or hot 1/2 teaspoon cumin 1/2 teaspoon salt 4 ounces boneless skinless chicken breast -- shredded 3 tablespoons fresh flat-leaf parsley -- chopped 6 flour tortillas 3 ounces sharp cheddar cheese -- finely shredded 1/4 cup egg substitute 1/3 cup nonfat sour cream
Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.
To prepare filling, in medium nonstick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water; bring liquid to a boil. Cook over medium heat, stirring frequently, 7 minutes, until vegetables are tender.
Add vinegar, chili powder, cumin and salt; cook, stirring frequently, 3 minutes longer. Stir in chicken and parsley; remove from heat.
Onto bottom third of each tortilla, spoon an equal amount of filling and cheese; fold tortillas envelope-fashion to enclose. Place filled tortillas, seam-side down and 2" apart, on prepared baking sheet; brush evenly with egg substitute and spray lightly with nonstick cooking spray. Bake 20 minutes, until tortillas are golden brown. Serve each filled tortilla topped with sour cream.
Nutritional data has not been calculated yet.
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