Spicy Chicken Tortillas

recipe
Try the spicy cooked chicken as a topper for taco salad or as a filling for enchiladas and burritos.

Yield:

4 servings (serving size: 1 tortilla)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 325
Fat 6.3 g
Satfat 2.8 g
Protein 33.0 g
Carbohydrate 33.2 g
Cholesterol 81 mg
Iron 3.2 mg
Sodium 683 mg
Caloriesfromfat 17 %
Fiber 3.7 g
Calcium 121 mg

Ingredients

1/2 cup chipotle pepper sauce (such as Tabasco)
1 teaspoon ground cumin
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup low-fat sour cream
3 tablespoons fresh lime juice, divided (about 2 limes)
1/4 teaspoon salt, divided
2 cups quartered cherry tomatoes
1/2 cup chopped fresh cilantro
2 tablespoons cider vinegar
Cooking spray
1/2 cup chopped onion
4 (8-inch) 97%-fat-free flour tortillas (such as Mission)

Preparation

Combine pepper sauce, cumin, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 15 minutes, turning occasionally.

Meanwhile, combine sour cream, 1 tablespoon lime juice, and 1/8 teaspoon salt in a small bowl; cover and chill. 3. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.

Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.

Heat a large nonstick skillet over mediumhigh heat; coat with cooking spray. Add onion; cook 5 minutes or until lightly browned. Remove from pan; keep warm.

Remove chicken from bag and discard marinade. Recoat pan with cooking spray. Add chicken; cook over medium-high heat 4 minutes on each side or until done. Remove chicken from pan, and cut diagonally into thin strips.

Warm tortillas according to package directions. Spoon about 3/4 cup chicken down center of each tortilla. Top each with 1/2 cup tomato mixture and 2 tablespoons sour cream mixture. Roll up tortilla.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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