1 can cream of chicken soup
1 cup green onions, chopped, plus additional for garnish
2 cups cooked chicken
1/4 cup cilantro
4 whole wheat tortillas
1 cup shredded Mexican cheese
Thoroughly combine the Greek yogurt, cream of chicken soup, and green onions in a small bowl.
Spread a large spoonful of the Greek yogurt mixture down the center of each tortilla. Top each one with chicken, cheese, and cilantro. Reserve 1/4 cup cheese.
Roll up each tortilla, and place in a greased baking dish.
Spread any remaining Greek yogurt mixture over the tops of the tortillas.
Cover with foil and bake at 350 for 25 minutes, or until bubbly. Remove the foil and sprinkle with the reserved 1/4 cup cheese, then bake, uncovered, for another 5 minutes.
Garnish with green onions, and enjoy!