Chicken Fajita Wraps

Adapted from Eating Well Magazine, July/August 1992
Serves 2

Ingredients

8 ounces boneless, skinless chicken breast, trimmed of fat

1 tablespoon lime juice

1/4 teaspoon salt, divided

1/8 teaspoon freshly ground pepper

2 tablespoons reduced-fat sour cream

1 1/2 teaspoons chopped fresh cilantro

Several dashes of hot sauce, to taste

1/8 teaspoon ground cumin

1 small onion, thinly sliced
1 small red/yellow/green pepper, thinly sliced

2 whole-wheat tortillas, heated (see Tip)

1/2 cup shredded lettuce

1 plum tomato, thinly sliced

Preparation

Preheat broiler.

Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.

Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.

Place the chicken, onion, and pepper on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion and pepper. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.

To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, pepper, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.

Tips & Notes

Tip: Wrap tortillas in barely damp paper towels and microwave on high for 30 to 45 seconds.

Nutrition Per serving: 299 calories; 7 g fat (1 g sat, 1 g mono); 66 mg cholesterol; 29 g carbohydrates; 28 g protein; 3 g fiber; 529 mg sodium; 346 mg potassium.

Nutrition Bonus: Selenium (30% daily value), Vitamin A (20% dv), Vitamin C (15% dv).