- 1/4 cup lime juice
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 whole boneless skinless chicken breasts, cut into strips
- 1 medium onion, cut into thin wedges
- 1/2 medium sweet red pepper, cut into strips
- 1/2 medium yellow pepper, cut into strips
- 1/2 medium green pepper, cut into strips
- 1/2 cup salsa
- 12 flour tortillas (8 inches)
- 1-1/2 cups shredded low-fat cheddar cheese
- In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.
2 each: 450 calories, 13g fat (5g saturated fat), 44mg cholesterol, 799mg sodium, 58g carbohydrate (4g sugars, 2g fiber), 26g protein.