Ingredients
- 2 (8 inch) flour tortillas
- 1/4 cup Sabra sweet potato dip
- 1/4 cup shredded Mexican blend cheese
- 1/4 cup chopped grilled chicken, optional
- 1 tablespoon minced fresh cilantro to garnish, optional
Instructions
- Spray one side of each tortilla with spray olive oil.
- On the unsprayed side of one tortilla spread out sweet potato dip and top with cheese, add cilantro and chicken if using.
- Top with the other prepared tortilla, sprayed side up.
- Add to a skillet and set over medium heat.
- Let the tortilla gently warm and when the underside is golden, gently flip.
- Continue cooking until the other side is golden brown.
- When fully cooked, remove from skillet and cut into 4 quarters.
Note: you don’t want to cook this too fast because you risk burning the tortilla and not melting the cheese or warming the dip.
