Prep: 10 minutes * Total: 15 minutes * Serves 6 * Packable
1 cup (240cc) sauteed or roasted chicken or turkey cubed or pureed 1/2 cup (120cc) cheese1/2 cup (120cc) each of yellow squash and carrot purees 4 ounces (110gm) cream cheese 6 large whole wheat tortillas. (Note: if tortillas are not readily available in your area, there is a recipe at Peter’s Wife . Whole wheat flour can be substituted for white flour for more nutrition.)
Preheat the oven to 350°F or 180°C. Line baking sheets with foil or parchment paper. In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, and garlic powder and salt to taste. Cut the tortillas in half. Place one half on the work surface with the straight edge facing you. Spread about 2 Tablespoons (30cc) of the filling along that edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam-side down on the baking sheet. Stuff and roll the rest of the tortillas the same way. Bake until the tortillas begin to brown, 4-5 minutes. Let cool slightly before serving.