4 c. chicken stock
1 1/2 chicken breasts, skinned & boned
4 (10") flour tortillas
2 ripe tomatoes, diced
1/2 white onion, diced
1/2 head leaf lettuce, shredded
1/2 c. alfalfa sprouts, optional
1/2 c. grated part skim Cheddar cheese
1/2 c. tomato salsa

In a medium saucepan, bring stock to a boil. Add chicken. Reduce heat to medium-high and cook 20-25 minutes or until chicken is tender. Cool. Tear into strings.

In a covered vegetable steamer basket or bamboo steamer basket over boiling water, steam tortillas 3-5 minutes or until steaming hot.

Lay each tortilla flat. Fill centers with chicken, tomatoes, onions, lettuce, sprouts and cheese. Drizzle with salsa. Fold sides of tortillas over center.

(The most heart-healthy flour tortillas are those made with an unsaturated oil such as soy. Do not buy flour tortillas made with lard.)