• 3 tablespoons honey
• 1 teaspoon grated lime peel
• 1 tablespoon fresh lime juice
• 4 ounces French Triple Crème Brie cheese, thinly sliced
• 1⅓ cups shredded cooked chicken
• 1 large homegrown peach, halved, pitted, and sliced into 20 slices
• 4 large tortillas (8-inch diameter)
• Dierbergs olive oil

In small bowl, whisk together honey and lime peel and juice; let stand 15 minutes to develop flavors.

 

Lightly coat grill pan or large skillet with no-stick cooking spray; heat over medium heat.

 

Divide cheese, chicken, and peaches evenly on one half of each tortilla. Fold tortillas in half to cover filling; lightly brush tops with olive oil.

 

Place tortillas oil-side down in grill pan; cook in batches until lightly browned, about 2 to 3 minutes.

 

Lightly brush top of tortillas with olive oil, turn, and cook until cheese is melted and tortilla is crisp, about 2 minutes.

 

Cut into wedges; drizzle honey mixture over tops.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 471
Cholesterol: 81 mg
Fat: 23 g
Sodium: 745 mg
Carbohydrates: 43 g
Protein: 21 g
Fiber:
Saturated Fat: N/A