Prep Time
10 min
Cook Time
15 min
Yields
4 servings
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ingredients
4
large whole wheat or plain flour tortillas
1
Tbsp butter
500
g boneless skinless chicken, cut in thin strips
3
clove garlic, minced
1
tsp dried basil
2
Tbsp all-purpose flour
1
cup milk
⅓
cup freshly grated Parmesan cheese
½
tsp hot pepper sauce (optional)
¼
tsp pepper
2
fresh tomatoes, chopped (or 1-½ cups / 375 mL drained canned diced tomatoes)
¼
cup chopped fresh basil (optional)
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directions
Step 1
Warm tortillas according to package directions.
Step 2
In large nonstick skillet, melt butter over medium-high heat; cook chicken, garlic and dried basil, stirring, just until chicken is browned all over.
Step 3
Whisk flour into milk; gradually stir into skillet. Reduce heat to medium-low and cook, stirring, for about 5 min or until thickened and chicken is no longer pink inside.
Step 4
Remove from heat; stir in Parmesan cheese, hot pepper sauce (if using) and pepper, stirring until cheese is melted. Spoon filling along centre of each tortilla; top with tomatoes and fresh basil (if using). Fold up bottom of tortilla, then fold in sides to enclose filling.