It's easier to slice the chicken when it is still partially frozen rather than waiting until it's completely thawed.

Serves 12

Ingredients:

       
  • 1/4 cup lime juice
  •    
  • 1 or 2 cloves garlic, minced
  •    
  • 1 teaspoon chili powder
  •    
  • 1/2 teaspoon ground cumin
  •    
  • 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
  •    
  • 1 large onion, sliced
  •    
  • Half a green sweet bell pepper, slivered
  •    
  • Half a red sweet bell pepper, slivered
  •    
  • 12 low-fat, whole-wheat 8-inch tortillas
  •    
  • 1/2 cup salsa
  •    
  • 1/2 cup fat-free sour cream
  •    
  • 1/2 cup low-fat shredded cheddar cheese

Directions:

Combine the first four ingredients in a large bowl. Add chicken slices and stir until chicken is well-coated. Marinate for 15 minutes.

Cook chicken in pan on grill or stovetop for 3 minutes, or until no longer pink. Stir in onions and peppers. Cook 3 to 5 minutes, or until done to your liking.

Divide mixture evenly among tortillas. Top each with 2 teaspoons salsa, 2 teaspoons sour cream and 2 teaspoons shredded cheese. Roll up and serve.

Nutritional Analysis (per serving)

Serving size: 1 filled tortilla
  • Total carbohydrate: 16 g
  • Dietary fiber: 10 g
  • Sodium: 380 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 1 g
  • Total fat: 4 g
  • Cholesterol: 84 mg
  • Protein: 30 g
  • Calories: 220
  • Dairy foods low-fat or fat-free: 1/2
  • Grains and grain products: 1
  • Meats poultry and fish: 3
  • Vegetables: 1
  • Carbohydrates: 1
  • Protein and dairy: 1 1/2
  • Vegetables: 1
  • Meat and meat substitutes: 4
  • Nonstarchy vegetables: 1
  • Starches: 1
Last Updated: 2015-07-02
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