Recipe by Oxmoor House August 2011


Recipe Summary

6 servings (serving size: 2 tortilla halves)


Ingredient Checklist


Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 4 1/2 minutes on each side or until done. Remove chicken to a cutting board, and cut into thin strips.

  • Combine juice and next 3 ingredients in a large bowl. Add chicken strips, coleslaw, mint, and chile, tossing well to coat. Warm tortillas according to package directions. Divide chicken mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.

Chef's Notes

Before juicing, roll a room-temperature lemon under your palm to break down the cells inside the fruit that hold the liquid. If the lemon is particularly hard, microwave it for 20 seconds. You should get 2 to 3 tablespoons of lemon juice per fruit.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

288 calories; fat 4.4g; saturated fat 0.5g; mono fat 1.1g; poly fat 1.8g; protein 29.3g; carbohydrates 31g; fiber 4g; cholesterol 66mg; iron 2.6mg; sodium 293mg; calcium 32mg.