New Quick and Easy Recipe

I have another recipe to share with you that I created with ingredients found in my fridge and pantry -- my family really liked it and so it passed the test for blogging!

1 lb cooked chicken breast -- you can boil or bake it (I boiled the chicken the night before)
1/2 cup low-fat ricotta cheese
1/2 cup no-fat sour cream
1/2 cup low-fat Monterey Jack cheese
1/2 cup finely chopped red onion (I used my small chopper)
1/4 cup finely chopped green onions (I used the small chopper again)
1/4 cup wheat germ
1 cup organic, low sodium tomato sauce
Whole wheat tortillas (or use corn for a lower calorie option)
1 tbsp olive oil

1. Chop the cooked chicken breast in a chopper (I cut up the chicken and used my small chopper since it is easy to clean) and place into pan with olive oil
2. Add all ingredients (except tortillas) and cook on medium heat for about 10 minutes (you may want to adjust some of the ingredients based on your desired consistency)
3. Using a tablespoon, place mixture in center of tortilla, spread and roll tortilla - repeat until all mixture is used up (or you run out of tortillas).
4. Place tortillas in baking dish and drizzle more tomato sauce over top if desired and cover with foil.
5. Bake at 425 for an additional 10 minutes.
6. Enjoy with brown rice and small red kidney beans
Nutrition info for two tortillas --
340 calories (made with 2 whole wheat tortillas) or 180 calories (made with 2 corn tortillas)
13 grams protein and 5 grams fat (with either the whole wheat or corn)