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. Add your favorite hot pepper along with the sweet peppers to give this dish a higher heat index.

Number of servings

Serves 12


  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 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 cheese


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 30 g
  • Dietary fiber 6 g
  • Sodium 689 mg
  • Saturated fat 2 g
  • Total fat 9 g
  • Cholesterol 68 mg
  • Protein 34 g
  • Monounsaturated fat 6 g
  • Calories 334

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 Bookstore.

June 26, 2009