Ingredients

Prep time 25 minutes, cooking time about 35 minutes

2 small boneless, skinless chicken breasts
8-ounce can tomato sauce
1 dried ancho or pasilla chili pepper, stemmed and seeded
Salt to taste
4 burrito-size flour tortillas (10-inch)
6 ounces thinly sliced Jack cheese
1 ripe mango, peeled, pitted and thinly sliced
1/4 cup minced red bell pepper
1/4 cup sliced green onions
Mango Salsa (recipe follows)

Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite-size strips. (You may substitute leftover grilled chicken.)
Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.
Makes 4 entree servings, or 8 appetizer servings.

Mango Salsa

1 large peeled, pitted and chopped mango
1/3 cup chopped red bell pepper
1/4 cup minced red onion
1/2 tablespoon chopped fresh cilantro
1/2 tablespoon lime juice
1/8 teaspoon salt

Directions

In a small bowl, stir together all ingredients.

Nutrition information per entree serving: 560 cal., 30 g pro., 64 g carbo., 19 g total fat (10 g saturated), 78 mg chol., 1,380 mg sodium, 6 g fiber.