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3/4 lb
Chicken tenders, tendon removed
Flour tortillas, 6 inch size
3/4 cup
Natural cheese, any variety, shredded
2 tbsp
1 cup
Prepared salsa



(Prep Time:15 minutes, Total Time:25 minutes)
1. Spray a large, nonstick skillet with vegetable oil spray and heat to medium high.


2. Cut chicken into bite-size pieces. Add chicken to heated skillet and stir-fry until golden brown, about 5 -8 min. Remove from pan.


3. Lay tortillas out on a large cutting board, or waxed paper on the counter top. Lightly spread butter onto the outside of all tortillas.


4. Divide chicken and cheese evenly onto the un-buttered side of 4 tortillas. Top with the other 4 tortillas, leaving buttered sides on the outside.


5. Cook over medium heat on a non-stick skillet or frying pan for 3 minutes, until golden brown. Turn over and cook 3 minutes on the other side. Cut into quarters and serve with salsa to dip.


6. Finish your meal by adding a small plate of washed, peeled and cut-up fruit such as melon, apples, berries and pineapple.