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This recipe is really nice for days you’re running behind on dinner or it’s just too darn hot to turn on the oven.  Plus, it’s packed with lots of veggies and legumes so you’ll get a dose of colorful, healthy foods.  Make it with light sour cream and cream cheese and you’ll knock off a few calories too.



3 oz cream cheese, softened
1/4 cup sour cream
1/2 teaspoon chili powder or taco seasoning
1/2 teaspoon cumin
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 to 1 teaspoon minced garlic
1 can chicken or 1 chicken breast cooked and shredded (if you want to avoid turning on the oven, put the chicken breast in a microwave safe dish with an inch of water, microwave for seven to ten minutes and shred with two forks when finished)
1/2 can black beans, drained and rinsed
1/2 cup shredded cheddar
1 can tomatoes with chilies (like RoTel)
2 green onions, diced
8 tortillas

Combine the cream cheese, sour cream, chili powder/taco seasoning, cumin, pepper and salt until smooth.  Stir in the garlic.

Dump in the chicken, beans, cheese, tomatoes and green onions.  Mix well.
Warm the tortillas and spread the mixture inside.  Cover with lettuce, wrap and eat!
***For a little variation, try it with whole wheat tortillas, over a bed of lettuce or eat it like my girls who had it as a topping for their nachos***
 Recipe adapted from Real Mom Kitchen. Head over there for other great recipes.

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