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Plus+ 7 Per Serving
Preheat oven to 400oF. Spray baking sheet with nonstick cooking spray.
To prepare filling, in medium nonstick skillet, heat oil; add onions.
Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell
pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water; bring liquid to a boil. Cook over
medium heat, stirring frequently, 7 minutes, until vegetables are tender. Add vinegar, chili
powder, cumin and salt; cook, stirring frequently, 3 minutes longer.
Stir in chicken and parsley; remove from heat. On to bottom third of each tortilla, spoon an
equal amount of filling and cheese; fold tortillas envelope-fashion to enclose. Place filled
tortillas, seam-side down and 2" apart, on prepared baking sheet; brush evenly with egg
substitute and spray
lightly with nonstick cooking spray. Bake 20 minutes, until tortillas are golden brown. Serve
each filled tortilla topped with 1 1/2 teaspoons sour cream.
Makes 6 Servings (2 Chimichangas Per Serving)
282 calories; 12 g fat; 32 mg cholesterol; 28 g carbs; 15 g protein; 2 g fiber; 509 mg sodium
1 tablespoon olive oil
1 cup thinly sliced onions
1 cup julienned red bell pepper
1 cup julienned zucchini
1 medium jalapeno pepper, seeded, deveined and
1 garlic clove, minced
2 tablespoons red-wine vinegar
1/2 teaspoon mild or hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 ounces skinless boneless cooked chicken breast,
3 tablespoons chopped fresh flat-leaf parsley
Twelve 6" flour tortillas
3 ounces sharp cheddar cheese, finely shredded
1/4 cup egg substitute
1/3 cup + 2 teaspoons nonfat sour cream