| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Low-cal, Chicken, Main dish, Mexican |
4 |
servings |
INGREDIENTS
|
|
6" Flour Tortillas |
|
sm |
Onion; sliced into rings |
|
|
Cloves Garlic; minced |
|
md |
Green /Sweet Red Pepper* |
| 1 |
tb |
Cooking Oil |
| 9 |
oz |
Chicken Breast halves ** |
| 1/3 |
c |
Salsa |
| 2 |
c |
Shredded Lettuce |
| 1/4 |
c |
Plain low-fat Yogurt |
|
|
Green Onion; thinly sliced |
INSTRUCTIONS
* cut into bite-size strips ** 9 oz boned skinless chicken breast
halves, cut into bite-sized strips Wrap tortillas in foil. Place in
300 deg F. oven for 10-12 minutes or till heated through. Meanwhile,
spray a large skillet with Pam. Add onion and garlic; stir-fry for 2
minutes. Add red or green pepper; stir-fry for 1-2 minutes more or
until veggies are tender crisp. Remove from skillet. Add oil to
skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender
and no longer pink. Return veggies to skillet. Add salsa. Cook and
stir till heated through. To serve, divide chicken mixture evenly
among tortillas. Top with shredded lettuce. Dollop with yogurt and
sprinkle with green onion. Roll up tortillas and serve.
******************************************************* *** Per
serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55
mg cholesterol, 197 mg sodium, 373 mg potassium.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie)
on Mar 15, 1999
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