Wheat Wrap Walter

My Daddy has an aversion to bread, he says it's fattening. Which it is, but who doesn't indulge once in a while? Not my father, he is very strict with the dietary restrictions he sets on himself. He is on a very stringent heart healthy diet and he rarely strays. During the week he is on his own for lunch while he works and is in control of what he decides to eat. The weekends are a different story. He runs my poor mother ragged trying to come up with ideas of lunches to feed him that do not incorporate thick, fluffy bread. At this point, I think she has made every wrap known to man. In fact, there was a period when I still lived in New Orleans that I thought my dear dad was a broken record as I heard him request something on a "wheat wrap" almost every Saturday. As I made this simple lunch I knew it would be the perfect recipe for them to try. So Mom, here is your lunch for next Saturday......

Chicken, Mushroom and Fontina Quesadillas
Adapted from Cooking Light July 2009

Yield

4 servings (serving size: 1/2 quesadilla)

Ingredients

• 1 teaspoon olive oil
• 1 cup presliced cremini (baby portobellos) mushrooms
• 1/2 cup thinly sliced onion
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 cloves of garlic, minced
  
• 1 tablespoon red wine vinegar
• 2 (10-inch) whole wheat tortillas
• 1 cup shredded cooked chicken breast (about 8 ounces), i used a rotisserie chicken
  
• 1 cup arugula or baby spinach
  
• 1/2 cup (2 ounces) shredded Fontina cheese
• Cooking spray

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add cremini mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes.

Stir in garlic, and sauté 30 seconds.

Add vinegar; cook 30 seconds or until liquid almost evaporates.

2. Arrange half of mushroom mixture over half of each tortilla.

Top each tortilla with 1/2 cup chicken, 1/2 cup arugula,

and 1/4 cup cheese;

fold tortillas in half.

3. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan, two at a time.

Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.