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
  1. High Fiber
  2. Healthy carb

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
  • Added 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.

July 02, 2015