Serving Size: 4

1/2 small onion, chopped
1 clove garlic, minced
1 1/2 tsp vegetable oil
1 cup salsa
1 tsp chili powder
1/4 tsp cumin
1/4 tsp cinnamon
1 pinch salt
1 cup cooked shredded chicken
4 12″ flour tortillas
1/2 cup canned refried beans

Sauté onion and garlic in oil until softened, add salsa, chili powder, cumin, cinnamon and salt. Stir in chicken working with 1 tortilla at a time. Spread 2 tablespoons of beans onto tortillas, top with 1/4 of chicken mixture. Fold up bottom, fold in sides and roll, ending up with a roll about 5 inches wide. Repeat with all 4 tortillas. Preheat GT Xpress and spray with no-stick cooking spray. Place chimi in well, seam side down, spray with light coating of spray to help crisping. Close cover and cook for 6 minutes until browned and filling is hot. Repeat with second two tortillas. Serve with additional salsa and fat-free sour cream.

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