4 oz. reduced-fat cream cheese
1/4 cup green salsa
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1 garlic clove, minced
3 drops Lime essential oil
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Flour tortillas
Cooking spray
Directions:
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray. Heat cream cheese in the microwave for 20-30 seconds to soften. Add green salsa, cumin, chili powder, onion powder, garlic, and Lime essential oil and stir. Add cilantro, green onions, chicken, and cheese and stir until combined. Add 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keeping it about 1/2 an inch from the edges. Roll up tightly. Place seam side down on the baking sheet. Spray the tops with cooking spray. Bake for 15-20 minutes until the edges are golden brown. Serve with salsa, guacamole, or sour cream.
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