INGREDIENTS
4
10-inch flour tortillas
2 tbsp
vegetable oil
3
grilled chicken breast halves, chopped (about 12 oz. total)
1 15 ounce can
red beans, drained and rinsed
1 1/2 cups
shredded Monterey Jack
4 cups
shredded romaine lettuce (from 1 head)
1 1/2 cups
tomato salsa
1/2 cup
low-fat sour cream