Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken and pepper; saute 3 minutes. Add 1/4 cup salsa; reduce heat to medium-low, and cook, 2 minutes, stirring occasionally.
While chicken cooks, combine refried beans and remaining 1/4 cup salsa in a small microwave-safe bowl. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.
Wrap tortillas in heavy-duty plastic wrap. Microwave at HIGH 30 to 45 seconds or until warm. Spread bean mixture evenly down centers of tortillas; top evenly with chicken mixture. Roll up tortillas.
Cooking Light 5-Ingredient 15-Minute Cookbook
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