8 ounce package nonfat cream cheese, softened
3 tablespoons chopped green onion
1 1/2 cups cooked chicken breast cuts
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa


Combine the cream cheese, onion, chicken, sour cream and dill. Spread on tortilla. Place spinach leaves on top of the filling layer. Roll tortllas and cover with plastic wrap. Refrigerate at least 1 hour or overnight before serving. Slice into bite size pieces and serve with dip of your choice such as nonfat ranch or salsa. Great to prepare the night before and pack in lunches for the next day. If you slice about 1/2 inch thick you can serve as a pinwheels appetizer as well.

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