"I love to prepare foods that create a sense of celebration through their flavors and presentation. This recipe satisfies my love of Mexican food. It is a mouthwatering blend of flavors that complement one another." --CL Reader
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
3 tablespoons chopped fresh cilantro
1/4 teaspoon black pepper
4 garlic cloves, crushed
1 (12-ounce) can light beer
4 (4-ounce) skinless, boneless chicken breast halves
1 1/2 cups (1/2-inch-thick) slices green bell pepper
1 cup (1/2-inch-thick) slices onion
4 (10-inch) flour tortillas
1/2 cup bottled salsa
1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
1/4 cup fat-free sour cream
How to Make It
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Slice chicken diagonally into thin strips. Place bell pepper and onion slices on grill rack; grill 2 minutes on each side or until lightly browned.
Warm tortillas according to package directions. Working with 1 tortilla at a time, place one-fourth of the chicken strips, bell pepper, and onion in the center of each tortilla. Top each serving with 2 tablespoons salsa, 1 tablespoon cheese, and 1 tablespoon sour cream; roll up.
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