Yields about 12 half cup servings of filling
Ingredients:
1 1/2 cups seasoned, cooked and diced chicken breast meat
1 tbs olive oil
1 cup onion, diced
1 cup red bell pepper, diced
1 banana pepper, diced (we used some pickled ones we had on hand)
A pinch of red pepper flakes
Salt and pepper
1 clove of garlic
1 (heaping) tbs all purpose flour
3/4 cup chicken broth (we used water and a boullion cube)
4 cups fresh baby spinach, stems removed, coarsely chopped (we used a 10 oz. package of frozen chopped spinach, defrosted and moisture squeezed out)
1 15.5 oz can of white beans (navy, great northern, cannellini)
Cooking spray
Flour tortillas (burrito size)
Shredded cheese
Diced avocado
Sour cream
Instructions:
In a large skillet, heat olive oil over medium-high heat.
Add onion, red bell pepper and banana pepper.
Season with crushed red pepper flake and salt and pepper.
Sauté until veggies have softened, about 6-8 minutes.
Add garlic and sauté for another minute.
Sprinkle the flour over the veggies and story to combine.
Cook while stirring for several minutes to cook the raw flavor out of the flour. Whisk in chicken broth and stir until thickened.(when it bubbles that's as thick as it's gonna get)
Add spinach and continue cooking til it's wilted (if using fresh).
Stir in cooked chicken and beans. Remove from heat.
Spray a large skillet or griddle with cooking spray.
Heat over medium-high heat.
Place one tortilla on griddle or pan and spread cheese over tortilla.
Spread chicken bean and spinach mixture over one half of tortilla.
Flip the empty half over the spinach mixture.
Cook until golden and crispy on both sides.
Remove from heat and cut into slices. Top with avocado and sour cream. (Though they don't need toppings!) Enjoy!
Thanks to othersideoffifty.com for this delicious recipe!
