Oven Chicken Quesadillas

1/2 lb chicken breast, grilled and diced.
4 large (8 or 9 inch) flour/whole grain tortillas
1 small can chopped green chillies
1 8oz packaged of mexican blend cheese (I like Sargento and Kraft)

Preheat oven to 350 degrees.

Place 2 tortillas on a cookie sheet in 1 layer and toast for 5 minutes.

Spread the tortillas evenly with chillies, chicken and cheese and top with another tortilla.

Bake 10 minutes or until heated through and tortillas is toasted. Cut into wedges and serve with salsa, pico de gallo, guacamole, and/or sour cream.

Italian Chicken Wraps

1/2 lb grilled chicken breasts, cut into strips
2 tablespoons mayonnaise / Miracle Whip
2 tablespoons of pesto
1/4 cup of Italian salad dressing.
4 large (8 or 9 inch) flour tortillas
2 cups romaine lettuce, torn/chopped
1 tomato, chopped
1/2 cup shredded mozzarella cheese

Toss chicken breast strips in Italian dressing.

In a bowl, stir together pesto and mayonnaise and spread on tortillas.

Layer lettuce, chicken, cheese and tomato down the center of each tortilla.

Roll tortillas, folding bottom edge up to seal wrap.

Chicken Pita Pizzas

1/2 lb of grilled chicken breast
4-6 in pitas
1 cup pizza sauce / spaghetti sauce
1 1/2 cup shredded mozarella cheese

Arrange pitas on a cookie sheet.

Spread each with 1/4 cup of pizza sauce (more or less to taste)

Place under preheated broiler 3 inches from heat for about 2 minutes, or until hot and cheese is melted and golden.

Enjoy! Of course you can substitute other toppings.