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Ingredients

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Directions

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  • Bring 13/4 cups water to a boil. Add millet and simmer, covered, 20 minutes, stirring twice. Remove from heat and add spinach to pot. Cover and let stand 5 minutes.

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  • Heat oven to 350 degrees F. Stir 1/2 cup salsa into millet-spinach mixture. Spread centers of tortillas with refried beans, about 1/4 cup for each. Top each with 1/3 cup shredded chicken, 1/3 cup millet mixture and 2 tablespoons cheese.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Fold sides of one tortilla in over filling and then fold bottom edge of tortilla over middle. Continue rolling to enclose filling. Repeat with all tortillas. Place all on a baking sheet and coat with nonstick cooking spray. Bake at 350 degrees F for 15 minutes or until heated through.

Nutrition Facts

422 calories; 7 g total fat; 3 g saturated fat; 29 mg cholesterol; 920 mg sodium. 76 g carbohydrates; 5 g fiber; 17 g protein;

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