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Ingredients

• 2 ounces cream cheese
• 1/4 cup broccoli
• 1/4 cup red onion
• 1/4 cup fresh mushrooms
• 2 flour tortillas, 8-inch size
• I Can’t Believe It’s Not Butter!^® Spray
• 4 tablespoons marinara sauce
• 2 ounces grilled chicken

Preparation

1. Preheat oven to 400º F.
2. Set cream cheese out to soften. Chop broccoli; slice onion and mushrooms.
3. Spray both sides of each flour tortilla with I Can’t Believe It’s Not Butter!^® spray and place on an aluminum foil covered baking tray.
4. Bake both tortillas in the oven until golden brown, flipping tortillas as needed, for approximately 5 to 10 minutes.
5. Remove tortillas from the oven and spread each with 1 ounce of cream cheese.
6. Add 2 tablespoons marinara sauce to each tortilla and spread until covered.
7. Slice chicken and layer 1 ounce of chicken on each tortilla then top with vegetables.
8. Reheat in 400º F oven for approximately 5 minutes or until vegetables are cooked.
9. Remove from oven, cut into quarters and serve.

Helpful hints

• Compare brands and buy the lowest sodium tortillas and marinara sauce. Low-sodium tomato sauce can be used instead of marinara sauce to further reduce sodium.
• Lower fat cream cheese can be used but the sodium and phosphorus content will be higher.