| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Chicken/tur, Luncheon, Main dishes, Tex-mex, Low fat |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Dried oregano |
| 2 |
|
Skinless Boneless Chicken Breast Halves; 4 ounces each |
| 2 |
|
Curly leaf lettuce leaves |
| 2 |
tb |
Salsa |
| 2 |
|
Nonfat Flour Tortillas; 6 inches diameter |
|
|
Red onion rings; optional |
|
|
Fresh oregano; optional) |
INSTRUCTIONS
Combine first 4 ingredients in a shallow dish. Add chicken, turning to
coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken
occasionally. Place drip tray on toaster oven pan. Remove chicken from
dish; discard marinade. Place chicken on drip tray; broil 10 minutes on
each side or until chicken is done. Divide chicken, lettuce, and salsa
evenly between tortillas; roll up. Garnish with onions and oregano, if
desired.
Yield: 2 servings.
CALORIES 276 (22% from fat); PROTEIN 29.8g; FAT 6.7g (sat 1.4g, mono 2.9g,
poly 1.8g); CARB 21.1g; FIBER 1.6g; CHOL 72mg; IRON 2.3mg; SODIUM 304mg;
CALCIUM 69mg. WW- 6 points.
Busted by Gail Shermeyer <4paws@netrax.net>
NOTES : Cal 213, Fat 6.6g, Carb 15.3g, Fib 6.3g, Pro 22.6g, Sod 253mg, CFF
28.2%.
Recipe by: Cooking Light Magazine, April 1996
Posted to Digest eat-lf.v097.n015 by Reggie Dwork <reggie@reggie.com> on
Jan 16, 1998
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