Open-Faced Chicken and Black Eyed Pea Tortillas
Submitted by: Lisa M. Green
Black-eyed peas, peppers & onion are marinated in Italian dressing & Dijon mustard, spooned on wheat tortillas, sprinkled with chicken & cheese and broiled.
Ingredients
- 1 can black-eyed peas, drained & rinsed
- 1/2 large green bell pepper, chopped
- 1/2 large red bell pepper, chopped
- 1/2 large onion or 1 small onion, chopped
- 1/2 c. Fat-free Italian dressing
- 1 Tbsp. Dijon mustard
- 1/2 tsp. salt
- 1 tsp. black pepper (or to taste)
- 6 Whole wheat tortillas
- 2 c. roasted chicken (cut into bite-sized pieces)
- 2 c. Shredded mozzarella cheese
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Method
Combine black-eyed peas, bell peppers, onion, dressing, mustard, salt and pepper in a bowl and let marinate for at least 1/2 hour in the fridge. Arrange the 6 tortillas in single layer on a greased cookie sheet. Using a slotted spoon to avoid excess liquid, place black eyed pea mixture on top of tortillas. Evenly distribute chicken on top of the mixture and then sprinkle with mozzarella. Place under a broiler until cheese is golden brown and bubbly. Serve immediately.
Notes: You may substitute cooked ground chicken or turkey for the cubed, roasted chicken.
Number of Servings: 6
Submitted by: Lisa M. Green ( See all of Lisa M. Green Recipes )
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