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4 whole wheat tortillas | | - |
1 tbsp Northumberland butter | | - |
1 lb boneless skinless chicken, cut in thin strips | | - |
3 cloves garlic, minced | | - |
1tsp dried basil | | - |
2 tbsp flour | | - |
1 cup Northumberland milk | | - |
1/3 grated Parmesan cheese | | - |
ﾽ tsp hot pepper sauce (optional) | | - |
ﾼ tsp pepper | | - |
2 fresh tomatoes, chopped (or 1 ﾽ cups/375ml drained canned diced tomatoes) | | - |
ﾼ cup chopped fresh basil (optional) |
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Warm tortillas according to package.
In a large non stick skillet, melt Northumberland butter over medium-high until chicken is browned all over.
Whisk flour into milk; gradually stir into skillet. Reduce heat to medium low and cook, stirring, for about 5 minutes or until thickened and chick is no longer pink inside.
Remove from heat; stir in Parmesan cheese, hot pepper sauce (optional) and pepper, stirring until cheese is melted. Spoon filling along centre of each tortilla; top with tomatoes and fresh basil. Fold up bottom of tortilla, then fold in sides to enclose filling.
Prep time: 10 minutes
Cooking time: 15 minutes |
