2 - whole wheat soft taco size tortillas
1 ounce - 2% shredded mozzarella cheese
1/4-1/2 cup - marinara sauce
3 ounces - cooked chicken breast
1. Place tortilla on plate and top with marinara sauce. Spread sauce evenly onto the tortilla leaving 1/2" space from the edge. Next, add the cooked chicken breast drizzle on 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar. Evenly spread the cheese over the chicken.
2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, carefully add the covered tortilla and top with the second tortilla. Cook until the bottom tortilla is browned and flip carefully using a large spatula.
3. Cook until second tortilla is browned. Remove from pan and cut into quarters. Plate and top with remaining 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.
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