| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | c | Diced plum tomato |
| 1 | c | Diced peeled mango, (1 medium) |
| 1/4 | c | Diced red bell pepper |
| 1/4 | c | Diced red onion |
| 1/4 | c | Chopped fresh cilantro |
| 3 | tb | Fresh lime juice |
| 1 | tb | Minced seeded jalapeno pepper |
| 1/8 | ts | Salt |
| 1 | ds | Pepper |
| 8 | Fat-free flour tortillas, (7-inch) | |
| 3 | c | Shredded cooked chicken breast skinned, (1-1/2 pounds) |
| 1/2 | ts | Salt |
| 1/2 | c | Low-fat sour cream |
| 2 | c | Thinly sliced red cabbage |
INSTRUCTIONS
Combine the first 9 ingredients in a bowl; stir well. Let stand at room temperature 30 minutes. Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes. Combine chicken and 1/2 teaspoon salt; toss well. Spread 1 tablespoon sour cream over each tortilla. Divide the chicken evenly among tortillas; top each with 1/4 cup mango mixture and 1/4 cup cabbage, and fold in half. Yield: 8 servings. Per serving: 165 Calories; 1g Fat (7% calories from fat); 19g Protein; 19g Carbohydrate; 42mg Cholesterol; 400mg Sodium Recipe by: Cooking Light, June 1995, page 115 Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”