| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Low-cal, Chicken, Main dish, Mexican |
4 |
Servings |
INGREDIENTS
| 8 |
x |
6" Flour Tortillas |
| 2 |
x |
Cloves Garlic, minced |
| 1 |
tb |
Cooking Oil |
| 1/3 |
c |
Salsa |
| 1/4 |
c |
Plain low-fat Yogurt |
|
|
Sm Onion, sliced into rings |
|
|
Med Green /Sweet Red Pepper* |
| 9 |
oz |
Chicken Breast halves ** |
| 2 |
c |
Shredded Lettuce |
|
|
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.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip
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