4 boneless, skinless chicken breasts
1 c. chopped onion
1/2 c. smoky or hot salsa
1 c. chopped fresh tomatoes
1 c. chopped fresh cilantro
Chopped green or jalapeno peppers if desired
1 c. shredded reduced-fat cheddar cheese (or your favorite)
6 flour tortillas


Preheat oven to 425 degrees.
Cut chicken into cubes, add to skillet with onion and saute until onions are tender and chicken is cooked. Remove from heat and stir in salsa, tomatoes, peppers if desired, and cilantro. 

Spread 1/2 c. of chicken mixture on each tortilla, sprinkle with cheese, fold in half. Seal edges with water.

Bake on baking sheet coated with cooking spray until lightly browned and crispy, about 5 - 7 minutes. Cut in half and serve.

Submitted by: Lisa Kramer