The name of this popular Southwestern dish actually refers to the strips of marinated and grilled skirt steak that are wrapped inside the warmed tortillas. This chicken version eliminates over 80 calories and 10 grams of fat per serving.
Makes 4 servings
|1||pound chicken tenders|
|1/4||cup lime juice|
|4||cloves garlic, minced and divided|
|Nonstick cooking spray|
|1||cup sliced red bell peppers|
|1||cup sliced green bell peppers|
|1||cup sliced yellow bell peppers|
|3/4||cup onion slices (about 1 medium)|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|8||teaspoons reduced-fat sour cream|
|8||(6-inch) flour tortillas, warmed|
|Green onion tops (optional)|
- Arrange chicken in 11X7-inch glass baking dish; add lime juice and half of garlic. Toss to coat. Cover; marinate in refrigerator 30 minutes, stirring occasionally.
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes or until browned and no longer pink in center. Remove chicken from skillet. Drain excess liquid from skillet, if necessary.
- Add bell peppers, onion and remaining garlic to skillet; cook and stir about 5 minutes or until tender. Sprinkle with cumin, salt and ground red pepper. Return chicken to skillet. Cook and stir 1 to 2 minutes.
- Spread 1 teaspoon sour cream on 1 side of each tortilla. Spoon chicken and bell pepper mixture over sour cream; roll up tortillas. Tie each tortilla with green onion top and serve with salsa, if desired.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||17 %|
Check out more recipes for Mexican