1 pound boneless, skinless chicken breast
1 Tbsp vegetable oil
1/2 cup corn (thaw if frozen, drained if canned)
2 scallions, thinly sliced
2 Tbsp red onion, finely chopped
1 sweet red bell pepper, diced
1 yellow or green bell pepper, diced
2 Tbsp fresh cilantro, finely chopped
8 ounces Hood Cottage Cheese
1 cup picante sauce, taco sauce, or salsa
8, 6-inch whole wheat flour tortillas

 

Preheat oven to 375° F.
Slice chicken into 1-inch wide strips. Sauté in oil. Reserve.
In a bowl, blend corn, scallions, red onion and peppers with cottage cheese and half the cilantro.
Place about 1/3 cup of cottage cheese-vegetable mixture in center of each tortilla, and roll up.
Place each tortilla in an 11" x 7" x 1.5 inch baking dish, seam side down. Top with picante sauce, taco sauce, or salsa.
Bake for 20-25 minutes, or until thoroughly heated.
Garnish with remaining cilantro.