Chicken and Cheese Roll-Ups

• 2 flour tortillas
• 1 cup cooked chicken, shredded
• 1/2 cup shredded cheddar
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked mushrooms (from about 2 cups raw, sliced)
• 2 tbsp salsa

• 4 flour tortillas
• 2 cup cooked chicken, shredded
• 1 cup shredded cheddar
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked mushrooms (from about 2 cups raw, sliced)
• 4 tbsp salsa

• 6 flour tortillas
• 3 cup cooked chicken, shredded
• 1 1/2 cup shredded cheddar
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked mushrooms (from about 2 cups raw, sliced)
• 6 tbsp salsa

• 8 flour tortillas
• 4 cup cooked chicken, shredded
• 2 cup shredded cheddar
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked mushrooms (from about 2 cups raw, sliced)
• 8 tbsp salsa

1. Warm a dry skillet over medium, about 1 minute, until a drop of water skitters and sizzles.

   Start timer
2. Add the mushrooms and cook, stirring, 5 to 6 minutes, until they release their liquid and brown at the edges, then add the spinach and cook 1 to 2 minutes more, until it wilts down, and set the vegetables aside.

   Start timer
3. Add the shredded chicken to the pan and warm it through, stirring, 3 to 4 minutes, until steaming and it reaches 165°F in the center with no cold spots.

   165°FStart timer
4. Warm the tortillas in the same pan, about 20 seconds a side, until soft and pliable so they fold without cracking.
5. Fill each tortilla with the chicken, the cooked spinach and mushrooms, and the cheddar while everything is hot so the cheese softens.
6. Top with the salsa, fold, and serve.

• Calories532
• Protein54g
• Carbs51g
• Fat11g
• Fiber6g
• Sodium428mg

• A Healthy Weight
• Eating Well

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