Open-Faced Chicken and Vegetable Tortilla

 This is our go-to Friday and Saturday night dinner for our moderate nutrients' weekends.

Yes, there is no cheese because on this program we do not have dairy of any kind... and me as a cheese LOVER, has actually been doing just fine without it.  However, I still LOVE CHEESE!

These brown rice tortillas can be quite tricky to deal with when trying to make a burrito or just eat open as we did in this picture.  I found out the secret to preparing them so they are not rubbery and actually taste good to eat:).
Rinse both sides of the tortilla with cold water and then place it in a pan sprayed with cooking spray.  Let it cook for a minute or two on both sides and then remove.  For this dish, I then place it onto a cookie sheet and broil it with all the toppings for 3 minutes.

The Plate:
Brown rice tortilla
4oz. chicken breast
1/2c. zucchini
1/8c. onions
1oz. red bell pepper
1.5oz. sliced mushrooms
1/2c. spinach
1 green onion, sliced
1 half of an avocado
2tbsp. salsa


Brown rice tortilla (prepared as mentioned above).
Saute whatever veggies you would like...  I used onions, mushrooms, zucchini, red bell pepper, spinach, green onions, and salsa.
Then spread half of an avocado on the tortilla, top it with your veggies and grilled chicken and broil for 3 minutes.

I like to tear pieces of the tortilla and eat it piece by piece with some of the toppings.  My husband folds his in half and makes a large taco out of it:).
It is delicious, and healthy food whichever way you eat it... Enjoy!



                                                                              Love2LiveFit