- 1 pound boned, skinned chicken breasts
- 1 teaspoon olive or salad oil
- 1 cup sliced onion
- 1 cup shredded carrots
- 2 teaspoons minced or pressed garlic
- 1 teaspoon ground cumin
- 8 warm flour tortillas (10 in.)
- Sour cream
- Shredded jack cheese
- Salt and pepper
- calories 524
- caloriesfromfat 19 %
- protein 37 g
- fat 11 g
- satfat 1.7 g
- carbohydrate 68 g
- fiber 5 g
- sodium 612 mg
- cholesterol 66 mg
How to Make It
Rinse chicken, pat dry, and cut into 1/2-inch pieces.
In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.
Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.
Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.