1 cup chopped cooked chicken breast (skinned before cooking and cooked without salt)
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 (4-ounce) can chopped green chiles, drained
6 (7-inch) flour tortillas
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
Vegetable cooking spray
How to Make It
Combine 1/2 cup salsa, chicken, and next 3 ingredients. Spoon mixture evenly onto one half of each tortilla. Sprinkle with cheese.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add one tortilla; cook 1 minute. Fold in half; cook 30 seconds. Turn; cook other side 30 seconds. Repeat with remaining tortillas. Cut each into 4 wedges. Top with 3/4 cup salsa.