1 piece leftover Tandoori Chicken
1 naan, pita, or tortilla
1 Tbsp tamarind chutney
2 leaves lettuce
2 Tbsp ranch dressing

Spread the chutney down the center of your flatbread. Top with the lettuce, then the chicken. Drizzle with the ranch dressing. Fold the sides into the center and enjoy!

Six large flour or whole wheat tortillas
1 Tbsp garlic flavored oil
1 cup chopped zucchini
1/2 cup frozen corn kernels
1/4 cup chopped onion
2 Tbsp chopped roasted jalapeno peppers
One 15-oz can solid pack pumpkin
One 15-oz can navy beans, rinsed and drained
1/4 cup water
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano leaves
Shredded lettuce, chopped tomato, and sour cream for toppings

Preheat oven to 300 degrees. Wrap tortillas in aluminum foil and place in oven to warm while preparing filling.

While tortillas are warming, heat oil in large skillet over medium heat. Add zucchini, corn, onion, and peppers; cook, stirring, until vegetables are tender-crisp, about 4 minutes.

Stir in remaining ingredients (except tortillas and toppings). Cook, stirring occasionally, until heated through, about 4 minutes.

Spoon about 1/2 cup pumpkin mixture across center of one tortilla. Roll up tortilla, folding in sides to enclose filling. Repeat with remaining pumpkin mixture and tortillas. Serve with toppings.

Nutritional Information Per Serving:
274 calories, 11g protein, 7g fat, 45g carbohydrates, 0 cholesterol, 579mg sodium, 8g fiber

2 oz Nefchatel or cream cheese, softened
3 T mayonaise
3 T dijon mustard
4 large chapatis or tortillas
1 cup thinly sliced cucumber
1 cup thinly sliced tomatoes
1 cup shredded lettuce
1/2 t salt (optional)

In a small bowl mash together the cheese, mayo, and mustard. Spread a strip of cheese mixture across the center of one chapati or tortilla. Arrange cucumbers, tomatoes, and lettuce in rows over the cheese mixture, and sprinkle with salt, if desired.

Roll bread up tightly, sealing end with dab of cheese mixture. Repeat with remaining chapatis or tortillas and cheese mixture.

Place rolls seam-side down on a cutting surface and slice crossswise into quarters. If necessary, secure rollups with toothpicks.

Per serving: 70 calories, 2g protein, 5g fat, 6g carb, 1g fiber

1 cn Tuna, drained
1/4 c Mayonaise
1/4 t Curry powder
1 cn Mandarin orange segments
1/3 c Celery
4 Small flour tortillas
2 c Spinach leaves, torn

In medium bowl with a fork, combine tuna, mayo, and curry powder. Mix
well. Stir in oranges and celery. Spread 1/2 cup tuna mixture onto each
tortilla, top with 1/2 cup lettuce. Roll up and serve immediately.

Per Serving: 27g protein, 10 g fat.