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Add a photoServings: 4
Ingredients
- 10 ounce Can cream of mushroom soup
- 1/4 c. Lowfat milk
- 2 Tbsp. Dijon mustard
- 1 tsp Dry tarragon leaves
- 2Â 1/2 c. Chicken, cooked, diced
- 2Â 1/2 c. Broccoli flowerettes, cooked
- 2 x Green onions, sliced
- 8 x Tortillas
- 1 Tbsp. Vegetable oil
- 1 c. Swiss cheese, shredded
Directions
- Combine soup, lowfat milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 c. mix into centre of each tortilla. Mix in sides and roll up. Place, seam side down, in greased 12x8x1 3/4-inch
- (30x20x4.5cm) baking dish. Bake at 350F(180C) for 15 min. Sprinkle with cheese. Bake 10 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 724 | |
| Calories from Fat 329 | 45% |
| Total Fat 36.92g | 46% |
| Saturated Fat 11.86g | 47% |
| Trans Fat 0.09g | |
| Cholesterol 101mg | 34% |
| Sodium 1085mg | 45% |
| Potassium 506mg | 14% |
| Total Carbs 62.07g | 17% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.06g | 3% |
| Protein 36.04g | 58% |
