Chimichangas

2 whole wheat flour tortillas (10" diameter)
2 TBS reduced-fat cream cheese
6 oz. pre-grilled chicken breast strips (or 6 oz. extrafirm tofu, drained and crumbled)
½ c shredded raw vegetables (such as carrots, red bell peppers, or zucchini)
½ c shredded reduced-fat Cheddar cheese
¼ c salsa

Preheat oven to 350 degrees. Spread cream cheese over the tortillas. Fill centers with chicken (or tofu) and vegetables. Roll them up and place the seam side down on the baking sheet. Bake for 10 minutes or until tortillas are golden and crisp. Remove from the oven and top with cheddar and salsa.
Serves 2

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