Chicken Fajita Wraps
Adapted from Eating Well Magazine, July/August 1992
Serves 2
Ingredients
8 ounces boneless, skinless
chicken breast, trimmed of fat
1 tablespoon lime juice
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground
pepper
2 tablespoons reduced-fat
sour cream
1 1/2 teaspoons chopped
fresh cilantro
Several dashes of hot sauce,
to taste
1/8 teaspoon ground cumin
1 small onion, thinly sliced
1 small red/yellow/green pepper, thinly sliced
2 whole-wheat tortillas,
heated (see Tip)
1/2 cup shredded lettuce
1 plum tomato, thinly sliced
Preparation
Preheat broiler.
Place chicken in a shallow
dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand
at room temperature for 10 minutes.
Whisk sour cream, cilantro,
hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
Place the chicken, onion, and pepper
on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the
chicken over and stir the onion and pepper. Broil until the chicken is no longer pink
in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut
into thin slices.
To assemble wraps: Place the
tortillas on a work surface or plate. Top each with half of the chicken,
onion, pepper, lettuce and tomato. Top each with half of the sour cream mixture
and roll into wraps. Serve immediately.
Tips & Notes
Tip: Wrap
tortillas in barely damp paper towels and microwave on high for 30 to 45
seconds.
Nutrition Per serving: 299 calories; 7 g fat (1 g sat, 1 g mono); 66
mg cholesterol; 29 g carbohydrates; 28 g protein; 3 g fiber; 529 mg sodium; 346
mg potassium.
Nutrition Bonus: Selenium (30% daily value), Vitamin A (20%
dv), Vitamin C (15% dv).
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