4 (4-ounce) skinned, boned chicken breast halves, cut crosswise into thin strips
2 teaspoons vegetable oil
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
3 tablespoons chopped fresh cilantro
1 (4-ounce) can chopped green chiles, drained
2 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
8 (6-inch) flour tortillas
Vegetable cooking spray
1/2 cup low-fat sour cream
1 lime, cut into 8 wedges
How to Make It
Place chicken strips in a heavy-duty, zip-top plastic bag. Combine oil, lime juice, and cumin; pour over chicken. Seal bag and shake until chicken slices are well coated. Marinate chicken slices in refrigerator at least 30 minutes, turning bag occasionally.
Combine tomatoes and next 5 ingredients in a small bowl; stir well. Set aside.
Wrap tortillas in heavy-duty aluminum foil. Bake at 350° for 10 minutes or until thoroughly heated. Set aside; keep warm.
Remove chicken from marinade, discarding marinade.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 5 to 7 minutes or until done, stirring occasionally.
Place chicken evenly down centers of tortillas. Top each with 2 tablespoons tomato mixture and 1 tablespoon sour cream; roll up tortillas. Top with lime wedges and additional tomato mixture. Serve immediately.