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Post by SPW DYNAMITES on Sept 3, 2009 14:21:18 GMT -7
Dietitian's tip: It's easier to slice the chicken when it is still partially frozen rather than waiting until it's completely thawed. Add your favorite hot pepper along with the sweet peppers to give this dish a higher heat index. 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 whole-wheat 8-inch tortillas 1/2 cup salsa 1/2 cup fat-free sour cream 1/2 cup low-fat shredded 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 Calories 334 Cholesterol 68 mg Protein 34 g Sodium 689 mg Carbohydrate 30 g Fiber 6 g Total fat 9 g Potassium 382 mg Saturated fat 2 g Calcium 77 mg Monounsaturated fat 6 g
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