In a large bowl combine cooked chicken, spinach and scallions. In a medium sized bowl, combine the sour cream, yogurt, flour, cumin and salt. Add the milk and jalapeno pepper to the sour cream mixture and mix well. Pour half the sauce into the chicken and spinach mixture and mix well. Spread ⅛ of the filling onto each half of the *Kim's Light Flat Bread. Fold top and bottom in and then fold outer sides over the folded ends, overlapping. Place filled tortillas seam side down on a small, ungreased rectangular baking dish. Spoon remaining sauce over the tortillas and bake uncovered at 350° for 20 minutes, or until heated through. Sprinkle with all cheddar cheese and let stand for 5 minutes. Top with fresh salsa and chopped green onions. optional (not factored).
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