6 flour tortillas, 7"
1 c. diced, cooked chicken or turkey (4 oz.)
1 c. shredded low-fat Monterey Jack cheese
1 sm. red onion, finely chopped (1/2 c.)
1/2 c. drained, chopped roasted sweet red peppers
1 (4 oz.) can chopped green chilies
1 clove garlic, minced
1 tsp. ground cumin
2 tbsp. minced fresh cilantro
1 tbsp. olive or vegetable oil

1. Preheat oven to 400 degrees. Wrap the tortillas in aluminum foil and heat in the oven for 5 minutes or until warm. Preheat the broiler, setting the rack 6" from the heat.

2. Meanwhile, in a medium-size bowl, combine the chicken, cheese, onion, peppers, chilies, garlic, cumin and cilantro. Spread an equal amount of the mixture in the center of each tortilla, then fold the tortilla in half to enclose the filling.

3. Brush both sides of each sandwich with the oil and transfer to a baking sheet. Broil for 2 1/2 to 3 minutes on each side or until crisp and blistered. Serve immediately or wrap the sandwiches in aluminum foil and refrigerate for up to 2 days, letting them come to room temperature before serving. Makes 6 sandwiches. Per Sandwich: 218 calories; 3 g saturated fat; 29 mg cholesterol. Preparation Time: 20 minutes. Cooking Time: 5 minutes.