By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 12

Ingredients

  1. 1/4 cup lime juice
  2. 1 or 2 cloves garlic, minced
  3. 1 teaspoon chili powder
  4. 1/2 teaspoon ground cumin
  5. 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
  6. 1 large onion, sliced
  7. Half a green sweet bell pepper, slivered
  8. Half a red sweet bell pepper, slivered
  9. 12 low-fat, whole-wheat 8-inch tortillas
  10. 1/2 cup salsa
  11. 1/2 cup fat-free sour cream
  12. 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

  • Calories 220
  • Total fat 4 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Monounsaturated fat 1 g
  • Cholesterol 84 mg
  • Sodium 380 mg
  • Total carbohydrate 16 g
  • Dietary fiber 10 g
  • Sugars 0 g
  • Protein 30 g

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.

July 02, 2015