LET'S COOK
What you'll need
- 4 small corn tortillas
- 1 cup cooked shredded chicken
- ¾ cup plain pumpkin purée
- ½ cup low-sodium broth
- ¼ tsp ground cumin
- ¼ cup part-skim mozzarella
- ½ zucchini, finely diced
How to make it
- Heat oven to 375°F. Whisk pumpkin, broth and cumin into a pourable sauce.
- Fill tortillas with chicken and zucchini. Roll into a small baking dish.
- Pour sauce over top, sprinkle with cheese, cover and bake 20 minutes until hot throughout.