Many of you have full-time jobs -- or full time student engagements -- and can likely empathize with the difficulty of assembling weeknight dinners in either a timely or budget friendly fashion. This is one of the reasons that I am in love with: a) chicken, b) low-ingredient recipes, and c) low-time recipes. The recipe featured today falls into categories a and b: Southwestern chicken roll-ups.
These are SO easy. To make it easier on yourself, invest in thin-sliced chicken breasts. Doing so will save you some time, since you won't have to hammer it flat. Also, I use basil instead of cilantro (basil junkie, here), and it works perfectly. You will love these -- easy, delicious, and just as good reheated.
These clock in at around 257 calories per roll -- although, if you go with 1 lb for 4 servings rather than 1.5 lbs, they'll be closer to 200 calories per roll.
Your "comfort" score will be higher for these if you are a nacho fan, like myself -- the salsa and cream cheese are evocative of a good dip.