1 teaspoon olive oil
1 cup presliced mushroom
1?2 cup thinly sliced onion
1?8 teaspoon salt
1?8 teaspoon fresh ground black pepper
1 teaspoon bottled minced garlic
1 tablespoon sherry wine or 1 tablespoon red wine vinegar
2 (10 inch) fat-free flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula
1?2 cup shredded gruyere cheese
1.Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes.
2.Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
3.Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
4.Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray.
5.Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
5.Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.