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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 | ||
