Chorizo, smoked pork sausage spiced with cumin and garlic, is often used in Spanish cooking.
1 link Spanish chorizo sausage (about 3 1/4 ounces), diced
1 1/4 cups shredded roasted skinless, boneless chicken breast
4 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup chopped peeled mango
4 teaspoons chopped fresh cilantro
1/2 cup fat-free roasted corn salsa
1/4 cup fat-free sour cream
Cilantro sprigs (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 1 minute. Stir in chicken; sauté 2 minutes or until thoroughly heated. Remove sausage mixture from pan; set aside. Wipe pan with a paper towel.
Sprinkle half of each tortilla with 3 tablespoons cheese; top with 1/4 cup sausage mixture, 2 tablespoons mango, and 1 teaspoon cilantro. Carefully fold tortillas in half, pressing gently to seal.
Return pan to medium heat. Coat pan with cooking spray. Add 2 filled tortillas to pan; cook 2 minutes on each side or until lightly browned. Repeat with cooking spray and remaining filled tortillas. Top each serving with 2 tablespoons salsa and 1 tablespoon sour cream. Garnish with cilantro sprigs, if desired.